Rava payasam recipe | Sooji kheer recipe, Easy and creamy rava payasam with milk, sugar, and rava as key ingredients. Rava payasam video with step-by-step pictures and full video.
This is a very simple kheer made in a jiffy. Generally, it is made for Varalakshmi pooja or any auspicious Fridays. Though my mom makes rava payasam, this is the first time I am trying at home. It turned out very well and it is a very easy and simple payasam. I added little condensed milk so that it will not taste like porridge.
I used sugar in making this payasam. But you can add jaggery too instead of sugar. It will turn out very well. I have given tips in this video if you are using jaggery in this payasam. If you want to make quick sweet | kheer for neivedyam or for guests, you can make this rava payasam.
Check out our other simple kheer | payasam recipes
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Rava payasam recipe
- 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.
- Do not add more rava than the quantity mentioned. Else it will be like a halwa only.
- 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.
- You can add jaggery to the rava payasam, but add the jaggery once the mik mixture is completely cool.
Rava payasam recipe
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.
