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Tuesday, November 11, 2008

Halittu (Haalittu | Rice Noodles | Nene | Peradye) Payasa | ಹಾಲಿಟ್ಟು (ನೆಣೆ | ಪೇರಡ್ಯ) ಪಾಯಸ

Rice noodles pudding with Jaggery & Coconut Milk


1.5 cups White Rice  |  ಬೆಳ್ತಿಗೆ ಅಕ್ಕಿ (Preferred: Sona Masuri)
3/4 - 1 Kg Jaggery |  ಬೆಲ್ಲ 
3.5 - 4 cups grated Coconut  |  ತುರಿದ ತೆಂಗಿನಕಾಯಿ 
5 - 6 Cardamom (Elachi)  |  ಏಲಕ್ಕಿ
Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು

Soak rice in water for about 2-6 hrs. Wash soaked rice 2-3 times and grind soaked rice, salt to smooth paste by adding sufficient amount of water water. The consistency of the batter should be like that of thick milk.

Put this batter in a thick bottomed vessel and keep stirring the mixture continuously in medium flame until it becomes solid as shown in the picture below. Pour this dough to a plate.
Fill the Chakkuli Maker with round disk.(The disc with many big round holes in it.) Fill it with the prepared hot dough and press this to one plate or banana leaf as shown in the picture. (Press the dough when it is hot.) Let it cool for 30 mins.

 Grind 3.5-4 cups of fresh/frozen grated coconut into smooth paste by adding around one cup of water. (If it is frozen coconut, use hot water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth. Add 1 cup of rinsed water, mix and squeeze it again and add this to thick coconut milk. After this process, repeat this step two times and use around 3/4 litre of water each time. 

Put this thin coconut milk(around 1.5 litre) in a big vessel, add jaggery and bring it to boil. Once the jaggery is dissolved, add pressed dough and cook it in low flame by covering a lid for about 20 mins without stirring it. After 20 mins stir it gently and cook it well for another 10 mins.

Once it is cooked, add thick coconut milk and bring it to boil. Add mashed cardamom seeds mix well and switch off the flame.

Serve hot or cold. Above mentioned ingredients will serve around 10 cups of Payasa. 

Tips (ಸಲಹೆ):
 * Use good quality of Rice 
 * Press the noodles when the dough is hot. Once cooled, it is very difficult to press
 * Don't stir the Payasa soon after the noodles are put for cooking. Wait for about 20 mins, until it is cooked and then gently stir the Payasa. If you stir it as soon as you put, the noodles will dissolve
 * Cook the noodles in low flame & use bigger utensil 
 * Use fresh, white part of the Coconut & grind it to smooth paste for best results
 * Use hot water to grind frozen/refrigerated Coconut
 * ಗುಣಮಟ್ಟದ ಅಕ್ಕಿಯನ್ನು ಉಪಯೋಗಿಸಿ 
 * ಹಿಟ್ಟು ಬಿಸಿ ಇರುವಾಗಲೇ ಒತ್ತಿ, ತಣ್ಣಗಾದ ಮೇಲೆ ಒತ್ತಲು ತುಂಬಾ ಕಷ್ಟವಾಗುತ್ತದೆ 
 * ನೆಣೆಯನ್ನು ಬೇಯಲು ಹಾಕಿದ ಕೂಡಲೇ ಸೌಟು ಹಾಕಿ ತೊಳೆಸಬೇಡಿ. 20  ನಿಮಿಷ ಸಣ್ಣ ಉರಿಯಲ್ಲಿ ಬೆಂದ ಮೇಲೆ ಮೆಲ್ಲಗೆ ಸೌಟು ಹಾಕಿ ತೊಳೆಸಿ. ಹಾಕಿದ ಕೂಡಲೇ ಸೌಟು ಹಾಕಿ ತೊಳೆಸಿದರೆ ನೆಣೆಯು ಕರಗಿ ಹೋಗುತ್ತದೆ
 * ನೆಣೆಯನ್ನು ಸಣ್ಣ ಉರಿಯಲ್ಲಿ ಬೇಯಿಸಿ ಮತ್ತು ದೊಡ್ಡ ಪಾತ್ರೆ ಉಪಯೋಗಿಸಿ
 * ಕಾಯಿಹಾಲು ಚೆನ್ನಾಗಿ ಬರಲು, ಹಸಿ ತೆಂಗಿನಕಾಯಿಯ ಬಿಳಿಯ ಭಾಗವನ್ನು ಉಪಯೋಗಿಸಿ ಮತ್ತು ನುಣ್ಣಗೆ ರುಬ್ಬಿ 
 * ಫ್ರಿಡ್ಜ್/ ಫ್ರೀಜರ್ ನಲ್ಲಿ ಇಟ್ಟ ಕಾಯಿತುರಿಯನ್ನು ರುಬ್ಬುವಾಗ ಬಿಸಿ ನೀರನ್ನು ಬಳಸಿ


SMN said...

Yumm.. classic payasa alla idu.. very tasty even i had prepared it but did blog..

raji said...

@ krishnaveni.halittupayasa is one of the toughest payasa but layka madidde neenu. even i tried it many times and succeeded offlate.actually the main secret lies behind the right consistency of the dough (it should be a little harder than sticky watery consisitency) ,also not stirring it for 1 st few minutes:u stir it ...then it is a flop!right?

Anonymous said...

Agree with Raji above- one of the toughest havyaka recipes- very nicely done!!