Rava Payasam, a South Indian sweet dish recipe, is a variation of semiya payasam. Rava aka semolina is used instead of vermicelli lending a silky smooth texture to the pudding aka kheer. A simple sweet recipe that comes together with minimal ingredients but does involve constant stirring to avoid lumps and achieve a smooth finish. Just ensure you roast semolina to a nice pink shade, bring it to room temperature before cooking it in milk. The payasam is delicately flavored with cardamom and adorned with roasted nuts and raisins. For a rich flavor, use full fat milk.
Rava Payasam ~ Sooji Kheer Recipe
- Milk - 3/4 lt
- Water - 1/4 lt
- Semolina - 5 tbsps (rava/sooji)
- Sugar - 1/2 cup
- Cardamom powder - 1/2 tsp
- Ghee - 1 tbsp
- Cashew nuts - few
- Raisins - fistful (optional)
- Heat a tbsp of ghee in a pan. Add the cashew nuts and roast till light golden. Remove the cashew nuts and keep aside. If using raisins, add the raisins and roast till they swell. Remove the raisins and keep aside.
- In the same ghee, add the semolina (sooji) and roast till pink, approx 8-10 mts, on low to medium flame. Remove from heat and allow to cool a bit.
- Bring the milk along with water to a boil. Reduce flame and add the roasted semolina slowly, stirring continuously. The milk will begin to thicken. Keep stirring and allow the semolina to cook through completely.
- Add the sugar and cook till the sugar dissolves completely. Add the cardamom powder and mix.
- Remove the rava payasam to a serving bowl and garnish with roasted cashew nuts or raisins.
- Few saffron strands can be added to the payasam.
- For a rich flavor, use full fat milk. You can also add 2 to 3 tbsps condensed milk towards the end of the cooking process. If using condensed milk, reduce sugar by 2 tbsps.
- Silvered almonds, pistachios can be used to garnish
Rava Payasam is an easy to make South Indian sweet dish that I am making for Ugadi festival. Rava (semolina), milk, sugar and cardamom go into its making.