Rava Payasam/Sooji Kheer

This is my last blog for the year of 2015 as we are approaching 2016 in few more hours. 2015 has its own fair share of  happiness and sadness for me just like everyone else.  In a blogging world, i shall say i learnt quite a bit compared to the year before. Enough of introduction let's talk about my blog for rava payasam/sooji kheer.

Rava payasam is one of the easiest payasam to prepare and an ideal choice for neiveidhyam. I wanted to try rava payasam for quite sometimes but not sure what holding me for so long. Finally, i found an opportunity to make them and here you are for a creamy and delectable payasam recipe. The added rava tends to thickens while in the cooling process thus, its advisable to make it a little watery to get the right payasam consistency. Condensed milk is truly optional but trust me it gives a creamy and rich texture to the payasam.

Hope 2016 will be a good one and bring abundance of wealth,pink of health and all the happiness in the world for all of us. Happy new year all. See you all next year.

Ingredients

2 1/2 cups whole milk
1 tbsp condensed milk
1 tbsp ghee/clarified butter
1/2 cup granulated white sugar
1/2 cup rava/sooji/semolina
2 cardamom pods, crushed
10-12 cashew nuts
20-25 pieces raisins
Pinch of nutmeg powder


Methods

Over a medium flame, heat ghee in a pan and fry the cashew nuts and raisins. Remove from flame and keep aside.

Roast the rava/sooji in the remaining ghee for 4-5 minutes. Remove from heat.

In a heavy bottomed pan, boil the milk together with the water. Reduce the flame to low and slowly add the roasted rava by stirring continiously to avoid any lumps. Stir well until no lumps for 8-10 minutes.

Once the rava cooked in the milk mixture, add sugar and stir well. Let it boil for a couple of minutes.

Add the condensed milk, fried cashews,raisins and crushed cardamom pods and nutmeg powder. Stir to combined. Cook for another 1-2 minutes.

Remove from heat and transfer to a serving bowl.

Best eat chilled.


Notes

• As rava has a tendency to thicken, please adjust the quantity of water accordingly to your consistency needed.

• The payasam thickens while its cooling its advisable to make it slightly watery.