Pear Payasam with Malpua

Pear Payasam with Malpua

From   Mummy Ka Magic

Prep: 40 minutes

Cook: 25 minutes

Method: Moderate

Course: Mithai

Type: Indian

Pears added to payasam and served with malpua


  • Green USA pear ½
  • Milk 2 cups + as required
  • Rice, soaked for 30 minutes ½ cup
  • Refined flour ¾ cup
  • Baking powder 1 tsp
  • Rabdi 1 cup
  • Ghee for shallow-frying
  • Saffron strands a pinch + for garnishing
  • Green cardamom powder 1 tsp
  • Castor sugar ¼ cup
  • Sugar syrup, inflused with a few saffron strands 1½ cups
  • Pistachios, blanched for garnishing


  • To prepare pear  payasam, boil 2 cups milk in a non-stick pan.
  • Meanwhile drain and grind the rice in a mixer with some water to a coarse paste. Add it to the boiling milk, mix and cook for a minute.
  • Discard stem and bottom of a USA Pear, peel and chop finely. Add it to payasam mixture, mix and cook for 3-5 minutes.
  • To prepare malpua, take flour in a bowl. Add baking powder and rabdi and whisk. Add some milk and whisk well to a smooth batter.
  • Heat sufficient ghee in a kadai.
  • Add saffron to the batter and whisk. Add ½ tsp cardamom powder and whisk well.
  • Add castor sugar to payasam mixture and mix. Add remaining cardamom powder, mix and cook till sugar melts.
  • Heat sugar syrup in another non-stick pan. Switch off heat.
  • Put a ladle of malpua  batter in hot ghee and shallow-fry, turning sides, till evenly golden on both sides. Drain and soak in hot sugar syrup for a minute. Make more malpuas with the remaining batter.
  • Finely slice blanched pistachios.
  • Transfer soaked  malpuas onto a plate and halve. Put halved malpuas equally in 4 martini glasses and pour some pear payasam over them.
  • Serve immediately garnished with sliced pistachios and saffron strands.