Description: This payas (pudding) is excellent.
Ingredients
- Khoa
/ Mawa (Condensed milk solids): 2 Chhatak (~115g)
- Almonds:
3 Tola (~35g)
- Fine
Rice Flour: 1 Chhatak (~58g)
- Sugar:
1.25 Tola (~12g) (Note: Written in old Hindi fractional notation
as १॥)
- Milk:
1.5 Seer (~1.4 Liters)
- White
Batasha (Crisp sugar drops): 1 Paav (~250g)
- Saffron
(Kesar): 5 to 6 Ratti (~0.6g to 0.7g)
- Rose
Water: 2 to 4 drops
Instructions
Part 1: Making the Dumplings
- First,
take 2 chhatak of khoa (mawa) and 3 tola of almonds, and
grind them together thoroughly on a grinding stone (sil).
- Next,
mix in 1 chhatak of fine rice flour and 1.5 tola of sugar
into the ground mixture.
- Shape
this entire mixture into small, chickpea-sized balls (dumplings).
Part 2: Preparing the Pudding
- Place 1.5
seer of milk on the fire to heat, and mix in 1 paav of white
batasha.
- When
the milk reduces and becomes sufficiently thick, add 5 to 6 ratti of
saffron to it.
- Then,
gently drop all the prepared dumplings into the milk.
- After
a short while, remove the pot from the fire.
- Once
the pudding cools down, add 2 to 4 drops of rose water and mix.
