Pear Payasam with Malpua

Ingredients list for Pear Payasam with Malpua

• 1/2 Green pear
• 2 cups + as required Milk
• 1/2 cup Rice soaked
• 3/4 cup Refined flour (maida)
• 1 teaspoon Baking powder
• 1 cup Rabdi
• for shallow frying Ghee
• A pinch + for garnishing saffron strands
• 1 teaspoon Green cardamom powder
• 1/4 cup Castor sugar (caster sugar)
• 1 1/2 cup Sugar syrup infused with few saffron strands
• for garnishing Pistachios Blanched

Method

1. To prepare pear payasam, heat 2 cups milk in a non-stick pan and bring to boil.
2. Grind soaked rice alongwith some water to make a coarse paste. Add it to boiled milk, mix and cook for a minute.
3. Discard stem and bottom of a pear, peel and finely chop. Add to payasam mixture, mix and cook for 3-5 minutes.
4. To prepare malpua, take flour in a bowl. Add baking powder and rabdi and whisk. Add some milk and whisk well to make a smooth batter.
5. Heat sufficient ghee in a kadai.
6. Add saffron to the batter and whisk. Add ½ tsp cardamom powder and whisk well.
7. Add castor sugar to payasam mixture and mix. Add remaining cardamom powder, mix and cook till sugar melts.
8. Heat sugar syrup in another non-stick pan. Switch off heat.
9. Put a ladle of malpua batter in hot ghee and shallow-fry till golden. Drain in hot sugar syrup and soak for a minute.
10. Finely slice blanched pistachios.
11. Transfer soaked malpuas on a plate and halve. Put halved malpuas in 2 different serving martini glasses and pour some pear payasam.
12. Serve immediately garnished with sliced pistachios and saffron strands.

Nutrition Info