Crunchy Poori Payasam Recipe To Try

Rava – 1 cupGhee – 1 tspMilk – 2 -3 tbsp (to make pooris)Sugar – a pinchSalt – a pinchWater – 1/2 cup 

Almond pulp – 1/2 cupSugar – 5-7 tbspMilk – 500 ml (to make badam kheer)Saffron soaked milk – 2 tsp

Add ghee, milk (2tsp), a pinch of salt and sugar to the rava.Mix well and let it rest for 10 minutes. 

Blend dough until soft, form tight balls, flatten into poori shapes, and deep-fry until crispy.

In a heavy bottom vessel, add water. Once the water boils, add the almond pulp and boil till raw smell fades. 

Add sugar, mix well and then add the soaked saffron milk. Switch off stove.

Crumble pooris and add it to the badam kheer. Serve it hot or cold.