This ultra creamy and sugary sweet dessert named uniquely in Udupi as appi payasa or appi kheer was whipped up a couple of days ago intending to fulfill my valuable reader’s request.
I sometimes drain out of idea to cook something for blog (though million things do exist in pipeline) like nothing strikes to mind as I proceed to kitchen. Like I feel no suitable veggie or fruit or ingredient or sometimes I feel a recipe doesn’t really fall in to specific season/occasion. In such a dilemma, time just flies on and I cook for REAL LIFE blaming myself for improper planning, scheduling of blog food. In such cases my dear readers whom I appreciate from the bottom of my heart are real BOON to me. Through email, Facebook and comment you readers keep in touch with me suggesting, appreciating, criticizing and requesting recipes. I owe you for all this. This post of appi kheer has emerged as reciprocal of your request.
The key ingredient for this appi kheer is poori or maida biscuit prepared from scratch using maida or rava. I referred an authentic recipe book and made it using maida but you can take liberty of preparing it through rava with little or no maida flour. Either you can roll thin poori out of dough, deep fry, then crush to make bite sized pieces. Or you can directly make bite sized biscuits out of dough, deep fry and then dunk in to milk. I followed the latter.
Those who love dairy products and milk based desserts would surely fall in love with appi kheer like my daughter did. The ULTRA creamy and luscious kheer was overwhelmingly delicious and lip-smacking. Do try yourself to believe it.