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Tuesday, November 11, 2008

Haalittu Payasa

1 cup White Rice (Sona Masuri preferred)
1 1/4 cup Jaggary / Bella
2 cups fresh/frozen Coconut or 2 cups fresh Coconut Milk
2-3 Cardamom / Elakki / Elachi
Salt to taste

Soak rice in water for about 2-3 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 milk.

Put this batter in a thick bottomed vessel and keep stirring the mixture, making sure that it doesn't stick to the bottom of the vessel. Stir this mixture continuously over a medium flame until it becomes solid as shown in the picture below. Pour this dough to a plate.
Fill the Kharakaddi maker(The disc with many big round holes in it.) with this dough and press this to one plate as shown in the picture. (Press the dough when it is hot.) Let it cool for 30-40 mins.

Grind 2 cups of fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add 2 cups of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk in a vessel. Add around 4 cups of water,  jaggary in a vessel and bring it to boil. Add pressed dough and cook it in medium flame by covering a lid for about 15 mins without stirring it. After 15 mins stir it slowly and cook it well.

Once it is cooked, add coconut milk and bring it to boil. Add mashed cardamom seeds and keep the Payasa in low flame for about 1-2 mins.

Mix well before serving.


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!!