Name: Happala Karadha Payasa recipe by Padmajha Sureshbabhu at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 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

Ingredients Serving: 6

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

Instructions

For Happala: Mix maida, salt, ghee, rava with a little water to make a firm dough.
Let it rest for a few minutes.
Pinch out balls and roll out into thin chapatis.
Heat oil and deep fry the rolled out chapati till crisp. Drain and keep aside. Repeat for the remaining dough.
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.
Crush the happala and add to the milk and simmer till the mixture thickens a bit. Add cardamom powder, mix and remove from heat.
Serve warm / chilled, garnished with ghee roasted cashews and raisins.

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