Pear Payasam with Malpua

About Pear Payasam with Malpua

Ingredients

• Green USA pear ½
• Milk 2 cups + as required
• Rice, soaked for 30 minutes ½ cup
• Refined flour ¾ cup
• Baking powder 1 tsp
• Rabdi 1 cup
• Ghee for shallow-frying
• Saffron strands a pinch + for garnishing
• Green cardamom powder 1 tsp
• Castor sugar ¼ cup
• Sugar syrup, inflused with a few saffron strands 1½ cups
• Pistachios, blanched for garnishing

How to Make Pear Payasam with Malpua (Stepwise Photos)

Method

1. To prepare pear payasam, boil 2 cups milk in a non-stick pan.
2. Meanwhile drain and grind the rice in a mixer with some water to a coarse paste. Add it to the boiling milk, mix and cook for a minute.
3. Discard stem and bottom of a USA Pear, peel and chop finely. Add it 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 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, turning sides, till evenly golden on both sides. Drain and soak in hot sugar syrup for a minute. Make more malpuas with the remaining batter.
10. Finely slice blanched pistachios.
11. Transfer soaked malpuas onto a plate and halve. Put halved malpuas equally in 4 martini glasses and pour some pear payasam over them.
12. Serve immediately garnished with sliced pistachios and saffron strands.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps