Batavi Payasa

Batavi payasa is a traditional payasa from North Karnataka. Its made during festivals. “Batavis” are small balls made from rava and wheat flour. These batavis are fried in ghee and then boiled in milk and that results in a yummy desert called batavi payasa.

Learnt to make this from my mother-in-law. Its bit tricky to make batavis at the beginning but once you get hang of it, you will love to make it again and again because of its taste. When I started making it, I never got the required shape and ended up with rava payasa instead of batavi payasa :P. The trick here is to add warm milk to the rava 1st(which I did not do before) and  after sprinkling the wheat flour you need to rub it as gentle as you can, then the lovely batavis will be ready. Once you get to make it rest of the procedure is easy.

Will you make an attempt to try it this Diwali? :D….

Ingredients

• 4 Tbsp Course Rava
• 2 Tbsp Wheat Flour
• 2 Tbsp Ghee
• 4 Cups Milk
• 3/4th Cup Sugar
• Few Cashews
• 1/2 Tsp Cardamom Powder

Method :

To Make Batavi :

• Take rava in a plate. Add 2 tbsp of warm milk to it and mix well, keep it aside for a minute.

• Sprinkle wheat flour on the rava and start slowing rubbing it until small balls are formed(as shown in the 2nd photo below). Let it rest for 5min.

• Heat a pan with ghee. Add batavi(rava balls) and fry until slightly golden brown.

• Add chopped cashews  to it and fry until golden brown. Once done, remove it from the heat and keep it aside.

To Make Payasa:

• Boil milk on a medium flame in a heavy bottom pan until it reduces to 3/4th of its quantity.

• Add fried batavi to the milk and continue boiling for 10mins.

• Add sugar and continue boiling until you reach your desired consistency.
• Switch off the flame, add cardamom powder and mix well.

Note :

• Be careful while making the batavi. Rub it very gently without putting pressure on it.
• You can add any other dry fruits of your choice too.
• Instead of milk you can also use water. Boil the water and add fried batavi. Continue boiling until it thickens.
• You can add jaggery instead of sugar when using water.