இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்

Rava payasam is made with sooji, sugar, milk, and saffron. In India, payasam is made in a variety of ways. Milk payasam, semiya payasam, javvarisi payasam, and paruppu payasam are the traditional types of kheer. Rava Payasam is a delicious kheer that can be made very easily and quickly. If you want to make a different dish that is different from the traditional flavours, you can try this delicious rava payasam.

Notes

• Use thick semolina while making rava payasam. Do not use nice semolina.
• Roast the semolina until a nice aroma comes out, put on low heat to fry without changing colour.
• Add sugar to your liking.
• Use whole milk and boil it before adding it to the payasam.
• Almonds/pistachios can be added instead of charoli/saraparuppu.
• Adding saffron is optional.

Other Varieties –  Carrot Payasam, Caramel Payasam, Rava Payasam, Moong dal payasam, Sago payasam, Millet payasam, Wheat Rava Kesari, Chocolate Coffee, Bhapa Doi, Milk Cake, Motichur Laddu, Wheat Biscuit, Wheat Gulab Jamun, Rosbora, Ghee Mysore Pak, Eggless Rava Cake, Sago Kesari, Pal Kova.

இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்

Ingredients 

• Ghee – 3 tsp
• Cashew nuts – 1/4 cup
• Semolina – 1/4 cup
• Milk – 500 ml
• Sugar – 1/2 cup / 100 grams
• Charoli/Saraparuppu – 3 tsp (soaked)
• Saffron – a pinch
• Cardamom powder – 1/4 tsp

Recipe

1. Add 3 tablespoons of ghee to a pan.
2. When the ghee is hot add 1/4 cup of cashew nuts. Fry it until golden brown.
3. Then take it apart.
4. In the same pan add 1/4 cup of semolina and fry over low heat until fragrant.
5. After frying add 1/2 cup of water (two parts water to one part semolina).
6. Stir well until the semolina is cooked through.
7. You can see the ghee separates on the sides.
8. Now add 500ml of boiled milk.
9. Mix well without lumps over low heat.
10. Soak the charoli in water for 30 minutes, once done, drain and add it.
11. Then boil for 8 to 10 minutes.
12. Now add half a cup of sugar and mix.
13. After dissolving the sugar add a pinch of saffron and mix until the saffron colour comes.
14. Then add roasted cashew nuts and 1/4 tsp of cardamom powder and mix well.
15. Delicious rava payasam/sooji kheer is ready to serve.

Step by Step Pictures

1. Add 3 tablespoons of ghee to a pan.

2. When the ghee is hot add 1/4 cup of cashew nuts. Fry it until golden brown. Then take it apart.

3. In the same pan add 1/4 cup of semolina and fry over low heat until fragrant.

4. After frying add 1/2 cup of water (two parts water to one part semolina).

5. Stir well until the semolina is cooked through.

6. You can see the ghee separates the pan.

7. Now add 500ml of boiled milk.

8. Mix well without lumps over low heat.

9. Soak the charoli in water for 30 minutes, once done, drain and add it.

10. Then boil for 8 to 10 minutes.

11. Now add half a cup of sugar and mix.

12. After dissolving the sugar add a pinch of saffron and mix until the saffron colour comes.

13. Then add roasted cashew nuts and 1/4 tsp of cardamom powder and mix well.

14. Delicious rava payasam/sooji kheer is ready to serve.