Oct 5, 2008

Sabakki payasa - I

ಗುಳ್ಳೆ (Gulle/boil)payasa, that's what we call it in kannada. I love this payasa. This was my 2nd try to make Sabakki payasa. Earlier when I'd tried to make it the payasa had not turned out that well. My mother-in-law told me that sugar should never be added directly to Sabakki when it is hot. This will spoil the milk. That was the mistake I'd made the first time.

1 cup sabakki
1/2 cupSugar
1 cupMilk
1/2 tbsp cardamom powder
4-5 strands of Saffron
roasted cashew nuts & dry grapes, for garnishing

Method: -
1. Soak sabakki in water for about half an hour.
2. Then add the sabakki to a heavy bottomed pan & cook it in 2 cups of water until it becomes transparent.
3. Add milk & cardamom powder. Sabakki absorbs milk & the entire mixture will reduce in quantity.
4. After it thickens a little, remove from fire & let it cool down completely.
5. In a cup, add crush little sugar along with saffron stands. Add warm water & leave it for 2-3 minutes.
6. Add the remaining sugar along with the saffron solution to the payasa.
7. Garnish with roasted cashew nuts & dry grapes.

1 comment:

Srivalli said...

Thanks for the lovely entry!