Rava payasam is a simple and quick sweet/dessert recipe prepared in South Indian homes for festivals and special occasions. The kheer is smooth and silky in texture and also enriched with a fantastic aroma of elaichi
Rava payasam is similar to semiya payasam and requires very few simple and basic ingredients which are readily available in every kitchen. Rava has to be roasted well before cooking it in milk. If rava is not roasted, the payasam turns soggy and sticky. Rava can be either dry roasted or in a teaspoon of ghee
The kheer can be sweetened either with sugar or jaggery. Chopped nuts like almonds, cashew nuts and raisins can be added to the kheer after roasting it in ghee. Also add cardamom powder to enhance the flavor and taste of the payasam
The consistency of Rava payasam can be thick or little thin. You can adjust as per your likings by adding more or less quantity of milk. Rava payasam can be served hot, warm or chilled. It makes a good dessert to be served after lunch or dinner. This payasam can also be prepared as nivedyam (offering to god)
Rava or semolina has a good amount of fiber content and hence keeps you full for a longer time. It is high in protein content, low in fat and can be helpful in weight loss. As rava is low in glycemic index, it makes a good food for diabetes too.
Rava is also a great choice to introduce solid foods for babies after 6months old. Rava is one of the healthiest foods which can be given to the kids. It is comforting, easy to digest and do not cause constipation related issue in the babies. Sooji kheer, sooji porridge and sooji halwa are the easiest solid foods which can be given to the babies.
For more sweet recipes, do check; sago kheer, kesaribath, banana rava sheera, unniyappam, gulab jamun, oats payasam, aval payasam, gasagase payasa, ari payasam, peanut laddu, maa laddu, rava laddu, moong dal laddu and more
¼ cup rava/semolina
2 cups milk, full fat milk
½ cup water
½ cup sugar, or as needed
1 tbsp ghee
2-3 cashew nuts, broken
2 almonds, chopped (opt)
- Heat a heavy bottomed pan or kadai and add ghee. Once ghee is hot, add broken cashews, almonds (opt) and raisins. Fry them till they turn golden and raisins pops up. Transfer it to a plate and keep aside.
- To the remaining ghee, add rava and sauté well on a medium-low flame until rava turns aromatic and crisp. Do not over roast rava as it can change color.
- Now add water to the roasted rava and mix well. Cook for few minutes until rava thickens. Slowly add milk to the rava and mix again. Use milk which is boiled and is at room temperature.
- Keep the flame on medium or low and bring it to boil. Keep stirring to avoid forming lumps. Once rava is cooked well in milk, add sugar. You can add more or less sugar to suit your taste.
- Stir again and boil for 4-5 minutes until sugar dissolves and you get payasam of slightly thick consistency. Switch off the flame.
- In a mortar pestle, add cardamom pods/elaichi and crush it to powder. Add crushed elaichi powder to the payasam along with fried nuts. Mix well.
- Serve delicious creamy Rava payasam hot, warm or chilled.
- Do not use rava without roasting it. The payasam turns sticky and soggy if rava is not roasted.
- You can use store brought roasted rava too.
- Use full fat milk for a creamy payasam.
- Add sugar more or less in quantity than given in the recipe to suit your taste.
- Cook rava payasam on a low or medium flame to avoid forming lumps.
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