How to make Pear Payasam with Malpua -
South Indian dessert - Payasum made with a hint of pear and served with malpuas.
This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.
Main Ingredients : Green pear (हरी नाश्पाती), Milk (दूध)
Cuisine : Indian
Course : Desserts
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For more recipes related to Pear Payasam with Malpua checkout Badshahi Pear Gola. You can also find more Desserts recipes like Boondi And Rabdi Stuffed Pancakes Cookie Sundae Butter Scotch Barfi - SK Khazana Corn Carrot Muffins
Pear Payasam with Malpua Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve :
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Pear Payasam with Malpua Recipe
Green pear 1/2
Milk 2 cups + as required
Rice soaked 1/2 cup
Refined flour (maida) 3/4 cup
Baking powder 1 teaspoon
Rabdi 1 cup
Ghee for shallow frying
saffron strands A pinch + for garnishing
Green cardamom powder 1 teaspoon
Castor sugar (caster sugar) 1/4 cup
Sugar syrup infused with few saffron strands 1 1/2 cup
Pistachios Blanched for garnishing
Method
Step 1
To prepare pear payasam, heat 2 cups milk in a non-stick pan and bring to boil.
Step 2
Grind soaked rice alongwith some water to make a coarse paste. Add it to boiled milk, mix and cook for a minute.
Step 3
Discard stem and bottom of a pear, peel and finely chop. Add to payasam mixture, mix and cook for 3-5 minutes.
Step 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.
Step 5
Heat sufficient ghee in a kadai.
Step 6
Add saffron to the batter and whisk. Add ½ tsp cardamom powder and whisk well.
Step 7
Add castor sugar to payasam mixture and mix. Add remaining cardamom powder, mix and cook till sugar melts.
Step 8
Heat sugar syrup in another non-stick pan. Switch off heat.
Step 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.
Step 10
Finely slice blanched pistachios.
Step 11
Transfer soaked malpuas on a plate and halve. Put halved malpuas in 2 different serving martini glasses and pour some pear payasam.
Step 12
Serve immediately garnished with sliced pistachios and saffron strands.
Nutrition Info
Calories : 2187 Kcal
Carbohydrates : 376.7 gm
Protein : 48.5 gm
Fat : 44.5 gm
Other : Niacin- 6.9mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
