It is not uncommon to discuss internet forums about the origin about the poor. When we are not going to the discussion whether the poor are originated in northern or southern India, there is no denying that the poor are a popular breakfast option in many parts of South India. Most quick-seva in Chennai and Bangalore at South Indian restaurants, poor and potatoes (Paler in Bengaluru) are a popular option. For many of us with Bengaluru connection, it is quite common to pair the poor with potatoes and coconut chutney. While the origin of the poor can trigger various ideas, these opinions are less divided around the poor Payasam or App Pisa.
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From Tajavur to Udupi in Karnataka in Tamil Nadu, this version of Kheer is a time-tested delicate. It is an integral part of my childhood memories in Chennai and Bengaluru. I remember that my ancestral grandmother spends hours in working for hours in the kitchen to get this recipe right. It was a regular feature of Deepawali and Janamashtami menu at home. I also remember that this is trying to get the right balance between the poor and creamy milk in weddings in weddings in Bangalore, where the wedding cooks managed to get the right balance. This is almost a ‘unsuccessful proof’ recipe – mix crispy poor bits with a sweet kheer with your thick, almost velvet texture.
The main component in this kheer is poor. And this is the place where marriage cooks and home cooks bring them into their diversity. I have tried editions in Karnataka that use maida instead of rava and some versions where poor are bounds on a biscuit texture. We have interacted with most wedding cooks, tell us that this is a crispy, biscuit -like texture that is perfect for this sinful dessert. The other variation is garnish. While most recipes (including our recipe – see below) restraining the additional elements from the poor to the nuts, we have come in many homes in versions where cashew nuts and raisins are preferred. One of my favorite versions of this hot sweets is what I checked in Tanjavur that uses Badam Kheer instead of low milk. This adds an interesting element to this magnificent dessert.
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It is important to get the design of the poor correctly. This dessert tastes better with the crisp texture of the poor. Flavors from saffron (which are not used in some dishes) and cardamom powder provide the right balance for sweet, sweet milk. There is no small cut in this recipe, but it is definitely worth the effort. However, save it for your ‘deception days’ or festival menu:
Poor Payam – Recipe
Material
For the poor:
1/2 cup chiroti rava
a pinch of salt
Water (to knead dough)
Oil – 1 tbsp
Ghee or oil (for deep fry)
For payasam:
1 liter – full fat milk
1/2 cup sugar
8-10 strands of saffron soaked in hot milk
1/2 tablespoons cardamom powder
2 tablespoons pistachios and almonds (finely chopped or slipped)
Method:
1. Add rava (semolina), salt and oil and mix well to a bowl. Gently add a small amount of water and knead to make dough. Set separate for 15 minutes.
2. Start shaping the dough in small balls. Roll the ball in a small size poor.
3. Use a frying pan. Add ghee or oil to roast the poor deep. Fry them on medium heat until it becomes crispy and golden. Try and fry for a crisp stability
4. Transfer the fried poor to a plate. Let the poor cool down. Once cooled and keeping it aside, crush the poor.
5. Add full cream milk to a pan and boil on low flame. By the time you reduce it to about three-fourths of the original quantity, keep stirring the milk.
6. Add sugar and continue stirring well. Let it boil for a few minutes.
7. Now add cardamom strands (already soaked in hot milk), add cardamom powder and shake well.
8. Add crushed poor and let it cook for about two minutes.
9. Close the flame and then add chopped nuts.
10. The taste of the poor Payasam is best when hot is served. If you like your paysam/kheer cold then you can also serve it as cold sweets.
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