Pear Payasam with Malpua

Pear Payasum With Malpua


    ½ green USA Pear

    2 cups milk + as required

    ½ cup rice, soaked

    ¾ cup refined flour

    1 tsp baking powder

    1 cup rabdi

    Ghee for shallow-frying

    A pinch saffron strands + for garnishing

    1 tsp green cardamom powder

    ¼ cup castor sugar

    1½ cups sugar syrup, infused with few saffron strands

    Blanched pistachios for garnishing


preparation method

  1. To prepare pear payasam, heat 2 cups milk in a non-stick pan and bring to boil.
  2. Grind soaked rice alongwith some water to make a coarse paste. Add it to boiled milk, mix and cook for a minute.
  3. Discard stem and bottom of a USA Pear, peel and finely chop. Add to payasam mixture, mix and cook for 3-5 minutes.
  4. To prepare malpua, take flour in a bowl. Add baking powder and rabdi and whisk. Add some milk and whisk well to make a smooth batter.
  5. Heat sufficient ghee in akadai.
  6. Add saffron to the batter and whisk. Add ½ tsp cardamom powder and whisk well.
  7. Add castor sugar topayasammixture and mix. Add remaining cardamom powder, mix and cook till sugar melts.
  8. Heat sugar syrup in another non-stick pan. Switch off heat.
  9. Put a ladle of malpua batter in hot ghee and shallow-fry till golden. Drain in hot sugar syrup and soak for a minute.
  10. Finely slice blanched pistachios.
  11. Transfer soaked malpuas on a plate and halve. Put halved malpuasin 2 different serving martini glasses and pour some pear payasam.
  12. Serve immediately garnished with sliced pistachios and saffron strands.


Serving Suggestions

    2 serve
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By: Chef Amrita Raichand

Show: Mummy Ka Magic

Prep:20 min Cook: 15 to 30 minutes

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