17 September, 2019

RAVE PAYASA/SEMOLINA/SOOJI KA KHEER

Posted in : BEGINNERS/LEARNER'S/RECIPES, Payasa| Kheer| on September 17, 2019 by : Divya Suresh

Every year at this time/period of the year I plan to share this particular recipe, but never could do so. So this year without fail I clicked the procedure pics specially to share this payasa recipe here on my blog. According to the custom of our community this particular payasa/kheer is made only during the days of shradh, ie during Pitru Paksha or on death anniversaries. But we can definitely make it on other days as well whenever we feel like relishing on it.

Actually this is one of the healthiest payasa which is very easy & quick to make with the ingredients which are easily available at home all the time. So let us look at the recipe

Also please have a look at other payasa/kheer recipes here – appe Payasa , apple-almond Payasa , gasagase payasa , avalakki Payasa , sabbakki Payasa , akki-kadalebele payasa , batavi Payasa , kadalebele payasa , hesarubele Payasa , hurali-shavige payasa , carrot lentil Payasa , elaneer Payasa , sheer khurma ,

NOTE :

Do not forget to turn off the heat before adding sugar, else the payasa/kheer gets curdled
Roast well the rave/semolina on low heat without burning
To make it fancy or to get that extra flavor o r color, you can add a fat pinch of saffron strands

Ingredients : measuring cup used – 250 ml, serves 3 people

Rave/semolina/sooji – 2 tbsp
Milk – 1 cup
Raw cane sugar – 4 tbsp (you can use white sugar as well)
Cardamom powder – 1/8 tsp
Ghee – 1 tsp
Cashew nuts – 2 tbsp
Raisins – 1 tbsp

PROCEDURE :

Dry roast the rave/sooji well without burning

Boil the milk in a vessel/container, Keep the heat on low, add in the roasted rave/sooji and stir continuously until it gets cooked then turn off the heat