Sailu's Network:
Indian recipes food blog with a focus on Andhra cooking
Indian recipes food blog of Indian food, Andhra recipes, vegetarian recipes and non vegetarian recipes
"Empathy helps creat unity, and that is a wonderful thing!"

Rava Payasam ~ Sooji Kheer

Print version of Rava Payasam ~ Sooji Kheer

Rava Payasam

rava payasam
Rava Payasam

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 also known as Sooji Kheer is a perfect and easy to make South Indian sweet dish recipe that you can serve your family as part of your Ugadi festival food spread.

Rava Payasam ~ Sooji Kheer Recipe

Prep time: 5 min
Cook time: 35 min
Serves: 4
Main Ingredients: semolina milk


  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. Add the sugar and cook till the sugar dissolves completely. Add the cardamom powder and mix.
  5. 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.

All images and content on Sailu's Kitchen are copyright protected | Please Ask First
Tagged as: , ,
Enjoyed the post? Subscribe to 'Sailu's Kitchen' to receive recipes via email
Enter your email address:
Follow me on Google Plus by visiting my profile

By • Apr 8th, 2013 • Category: All Recipes, Festival Foods, Indian Festivals, Indian Milk Recipes, Indian Sweets Recipes, South Indian Recipes

  • Manasa Murty

    this looks delish. not a fan of semiya payasam so this wud be a gud sub:) thanks

  • Manasa Murty

    this looks delish. not a fan of semiya payasam so this wud be a gud sub:) thanks

  • Rinki

    Your Rava Payasam brings back childhood memories…. my mom would cook the payasam at short notice and we just loved it.

  • Sharada

    When u roast ravva how u will get pink color?

    • Sailu | Indian Food

      You will know when it changes color from white to a pale light pink (not like a pink rose literally) as you roast on low flame and the aroma emanates.