Sweets recipes | Havyaka

Rava paayasa | Suji or semolina kheer

By Leena Hegde, Puttanamane

Ingredients A quick look Step by step Notes

Rava or suji is ground coarse semolina or cream of wheat. Rava paayasa or kheer is a tasty pudding made with semolina, milk, jaggery, nuts, and flavoured with cardamom. A few simple ingredients and an easy process, a yummy dessert is ready.

This recipe yields a slightly thicker consistency paayasa. If you need a thin consistency, reduce the quantity of rava to ½ cup, or increase the quantity of milk as needed.

Prep time

10 mins

Cook time

20 mins

Cool off time

0 Total time

30 mins

Course

Sweets

Diet

Vegetarian

Difficulty level

Moderate

Servings

8 cups

Ingredients

¾ cup rava or suji or semolina
1 tablespoon fresh ghee
1 liter milk – boiled and cooled
3 tablespoons jaggery or as required
1/6 teaspoon salt or as required
5 cardamoms
10-15 cashews
20-25 raisins (dry grapes)
Water as required

Cookware / Utensils

Thick pan or vessel
Bowl(s)
Spoon or Ladle
Mortar and pestle

Instructions

How to make rava paayasa

Heat 1 tablespoon ghee in a thick bottomed pan and add ¾ cup rava.
Sauté on low heat, and stir continuously so that the rava is fried evenly.
Sauté until rava release its aroma. It took me about 10 minutes on low heat.
Add 3 cups water or as required and stir to combine.
Simmer on low to medium heat until the rava granules are softened.
Cook rava well for about 8 to 10 minutes.
Now add 3 tablespoons jaggery or as required. Mix well.
Add 1/6 teaspoon salt or as required and mix.
Continue to cook, and let it come to boil.
Now switch off the heat. Add 1 liter milk and stir well.
Remove, rinse, and powder cardamom seeds and add to the paayasa.
Rinse cashews and raisins, and add them to the paayasa. Mix well.
Serve the paayasa hot, warm, or at room temperature.

Step by step guide

How to make rava paayasa

1. Heat 1 tablespoon ghee in a thick bottomed pan and add ¾ cup rava.

2. Sauté on low heat, and stir continuously so that the rava is fried evenly.

3. Sauté until rava release its aroma. It took me about 10 minutes on low heat.

4. Add 3 cups water or as required and stir to combine.

5. Simmer on low to medium heat until the rava granules are softened. Cook rava well for about 8 to 10 minutes.

6. Now add 3 tablespoons jaggery or as required and 1/6 teaspoon salt or as required. Mix well.

7. Continue to cook, and let it come to boil.

8. Now switch off the heat. Add 1 liter milk and stir well.

9. Remove, rinse, and powder cardamom seeds and add to the paayasa.

10. Rinse cashews and raisins, and add them to the paayasa. Mix well.

11. Serve the paayasa hot, warm, or at room temperature.

Notes

As it cools down, it gets thickened. You can adjust the consistency by adding more or less milk.
Rava roasting time depends on quantity and quality of rava, thickness of the pan, and heat applied. Roast until rava changes its colour to slightly golden, and is aromatic. Make sure NOT to brown the rava.
If you like you can fry cashews with little ghee or dry fry before adding to the paayasa.