The name Yugadi or Ugadi is derived from the Sanskrit words yuga (age) and ādi (beginning): “the beginning of a new age”. Ugadi or Yugadi is celebrated on 31st March 2014 in Andhra Pradesh and Karnataka. It is New year according to Luni-Solar calendar. This day is celebrated by eating Bevu-Bella which symbolizes the fact that life is a mixture of different experiences (sadness, happiness, anger, fear, disgust, surprise), which should be accepted together and with equanimity through the New Year. Today I am bringing you a special payasa which is quick and easy to make. You need

• Chiroti Rava – 1 cup
• Milk – 1 ltr
• Cardamom – 1 tsp freshly crushed
• Khismish – 15
• Almond – for garnish
• Salt – 2 pinch
• Sugar – 1/4 cup (as per taste)
• Ghee – 1 tbsp
• Oil for deep frying

Method:

• Heat Milk in a thick bottomed pan
• Keep stirring till it reduces to 3/4 ltr
• In the mean time mix choiroti rava, 2 tsp ghee, salt and little water to make a firm dough
• Make ping pong sized balls and roll out like poori
• Heat oil in the kadai
• Deep fry the rava pooris in the oil till they are golden brown
• As they are made out of only Rava they will be crispier than the normal pooris
• Crush the poori into small pieces and keep aside
• Once the milk reduces to 3/4 ltr add the crushed cardamom powder and sugar
• Stir on medium flame for another 4 mins
• Add in the crushed poori.
• Mix and keep stirring for another 2 – 4 mins on medium flame
• In another pan heat ghee, add the raisins and fry till they start becoming golden in colour
• Add the raisins to the payasa and remove from heat
• Mix well
• Let the payasa sit for 15 mins
• The poori will absorb the milk and payasa will thicken
• Garnish with Almond slivers and serve

Notes:

• Payasa tastes better if it sits for more time (~ 2hrs)
• If you feel the payasa is becoming drier, mix a cup of milk and 1 tbsp sugar to the payasa and bring the payasa to boil.

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