Ingredients vegetarian 2 servings

For Papad:

• 1 cup Fine Semolina (fine Rava)
• 3 tsp Ghee (clarified butter)
• a pinch of Salt
• Vegetable Oil for frying

For Payasa:

• 1 cup Milk
• 1/2 cup Sugar
• a pinch of Cardamom powder
• few strands of Safforn
• Few fried Cashewnuts & Raisins (dry grapes)

Directions

1. Mix Semolina, Ghee & Salt with little water & make a hard dough. Cover & rest it for about 15 mins.
2. Divide the dough & roll out into Papad (Poori size). Deep fry in Oil till golden brown. Allow to completely cool. The Papad should be hard.
3. Boil Milk in a pan. Add Sugar, Cardamom powder & Saffron. Remove from heat & mix well till the sugar dissolves.
4. Break the Papad to bite size pieces. Add it to the Milk, mix & cover with a plate. Keep aside for 5 mins.
5. Take some Papad payasa in a serving bowl, add fried Cashew nuts & Raisins. Serve hot before the papad becomes soggy.

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