Rava payasam recipe
Creamy kheer with sooji, milk and sugar as the key ingredients
Servings: 3
Ingredients
- 2 tbsp Sooji | Semolina | rava
- 2 cups Milk
- 1 tsp Ghee
- 5 Cashew nuts
- A pinch of cardamom powder
- 1 tbsp Condensed milk
- 2 tbsp Sugar
Instructions
- In a pan add ghee and roast the cashew nuts till golden brown.
- Keep it aside and in the same pan add the sooji |rava and roast it in a low flame without changing the colour.
- Add milk to this now and slowly cook this in a low flame without getting lumps.
- Stir it in between so that it will not get burnt.
- Cook for 7-10 minutes.
- Add condensed milk to this and mix well. Add sugar and mix well. Boil for a minute and switch it off.
- Add the roasted cashew nuts and cardamom powder to this and serve.
- This kheer tends to be thick after it is cooled. So let the consistency be thin.
Notes
1. Do not add more rava than the quantity mentioned. Else it will be like a halwa only.
2. Adding condensed milk to the Rava payasam is totally optional. I wanted a creamy texture as else this payasam will be like a baby porridge. 3. You can add jaggery to the rava payasam, but add the jaggery once the milk mixture is completely cool.
2. Adding condensed milk to the Rava payasam is totally optional. I wanted a creamy texture as else this payasam will be like a baby porridge. 3. You can add jaggery to the rava payasam, but add the jaggery once the milk mixture is completely cool.
