Happala Karadha Payasa | How to make Happala Karadha Payasa

By Padmajha Sureshbabhu  |  20th Nov 2015  |  
5 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 is a delicious and yummilicious dish which is one of the popular dish of Karnataka. Happala Karadha Payasa is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Happala Karadha Payasa is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is few minute and it takes 30 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Happala Karadha Payasa. It is an amazing dish which is perfectly appropriate for any occasion. Happala Karadha Payasa is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Happala Karadha Payasa is an art and while preparing this dish you can feel the aroma of this delicious Happala Karadha Payasa. Surprise your family and friends by preparing this hotel style Happala Karadha Payasa at your home.

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 :)