Happala Karadha Payasa | How to make Happala Karadha Payasa

By Padmajha Sureshbabhu  |  20th Nov 2015  |  
5.0 from 1 review Rate It!
  • Happala Karadha Payasa, How to make Happala Karadha Payasa
Happala Karadha Payasaby Padmajha Sureshbabhu
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About Happala Karadha Payasa Recipe

Happala Karadha Payasa, a deliciously finger licking recipe to treat your family and friends. This recipe of Happala Karadha Payasa by Padmajha Sureshbabhu will definitely help you in its preparation. The Happala Karadha Payasa can be prepared within few minutes. The time taken for cooking Happala Karadha Payasa is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Happala Karadha Payasa step by step. The detailed explanation makes Happala Karadha Payasa so simple and easy that even beginners can try it out. The recipe for Happala Karadha Payasa can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Happala Karadha Payasa from BetterButter.

Happala Karadha Payasa

Ingredients to make Happala Karadha Payasa

  • Maida / all purpose flour - 1 cup
  • Roasted white rava/suji - 1/2 cup
  • A pinch of salt
  • Milk - 1 litre
  • sugar to taste
  • oil to deep fry
  • ghee - 1 teaspoon
  • ghee roasted cahews and raisins - a few
  • cardamom powder - a pinch

How to make Happala Karadha Payasa

  1. For Happala: Mix maida, salt, ghee, rava with a little water to make a firm dough.
  2. Let it rest for a few minutes.
  3. Pinch out balls and roll out into thin chapatis.
  4. Heat oil and deep fry the rolled out chapati till crisp. Drain and keep aside. Repeat for the remaining dough.
  5. For payasa: Heat milk in a heavy bottom pan and when it comes to a rolling boil, add sugar and stir. Keep stirring so that the milk does not stick to the bottom of the pan.
  6. Crush the happala and add to the milk and simmer till the mixture thickens a bit. Add cardamom powder, mix and remove from heat.
  7. Serve warm / chilled, garnished with ghee roasted cashews and raisins.

My Tip:

The Happala can be made a day or two in advance, store in an airtight container and use when needed. The Happala should be rolled out thin. It tastes best when the happala is fried in ghee. It will thicken on standing, so add a little more milk before serving.

Reviews for Happala Karadha Payasa (1)

ambika singh2 years ago

Yum! payasa one of my absolute favourite sweet dishes ever! Thankss :)