17 October, 2017


Posted in : PAYASA/KHEER on by : Divya Suresh Tags:

Yet another payasa recipe which can be made on any festival. Today it’s first day of deepavali (neeru tumbo habba or dhanteras) and also it happens to be my elder son’s birthday (17 th oct) today… so for morning I made this payasa and cabbage rice (one of his favourite). For evening I have different plan. Batavi payasa is my paternal grand mother’s favourite and I learnt it from her. To make it easier for you all I have made a video on how to make batavi, please go through it.


Click here to check some other payasa recipes – appe payasa , apple-almond/sebu-badami payasa , gasagase payasa , avalakki payasa , sabbakki payasa , akki-kadalebele payasa , Kadalebele payasa (Kerala)


Ingredients :

  • Semolina (upma rava) – 3 tbsp
  • Whole wheat flour – 1&1/2 tbsp
  • Ghee – 1 tsp
  • Salt – a pinch
  • Milk/water – 1 tbsp

Other ingredients :

  • Milk – 2 to 2&1/2 cups
  • Sugar – 3 to 4 tbsp
  • Ghee – 1/2 tbsp
  • Cashew nuts – 2 tbsp
  • Raisins – 1 tbsp
  • Cardamom powder – 1/4 tsp
  • Saffron strands – little



  • Gather together semolina, wheat flour, salt, ghee in a wide plate,  sprinkle milk/water (I use milk) only little at a time and rub the mixture with you palm


  • Small chunks/batavi are formed by doing like this,
  • Set aside the batavi and allow it to dry for some time (for 1 hour or so)



  • Heat ghee in a pan, fry cahsews and raisins, add prepared batavi and 2 cups of milk and let it come to boil while stirring in between


  • Now add in sugar and stir well to get it dissolved, finally add in cardamom powder and remove from the fire

  • Add in remaining milk, sprinkle saffron strands and serve