Payasam/Kheer are an integral part of our festivals. Especially during Navrathri, where everyday neivedhiyam of sweet is a must. Since we are only 2 adults @ home and kuttu too doesn’t prefer sweets everyday. Though he doesn’t mind little payasam with lots of nuts. This Navrathri, apart from regular Semiya Payasam and Paal Payasam, I tried this Rava/Sooji Payasam for Neivedhiyam. It came so rich and creamy and at the same time it was super quick to make.
1/4 Cup Rava/Sooji
4 Cups of Milk
1/4 Cup Sugar
1 tbsp ghee
Saffron a pinch
1/4 Cup of Nuts (almonds and Cashews mixed)
1 tbsp Raisins
1 tsp Kewra Essence/Screwpine essence (Optional)
- In a heavy bottomed pan, add a tbsp of ghee, add the chopped nuts and raisins and the Sooji/Rava. Roast in a slow flame, until the sooji/rawa turns a golden brown and nice aroma emanates.
- Now add 3 cups of Milk to this Rawa-Nuts Mixture. Stir well. Let this Cook in a slow flame until the Rawa/Sooji Cooks well. Will take atleast 12-15 minutes. Do not increase the flame. Stir Often to avoid burning of milk.
- When the sooji is cooked (it will turn transparent) add sugar and another cup of milk. Add Saffron too and mix well. Let it sit on the stove for another 8-10 minutes. Take it off the flames. Let it cool for 10 minutes. Add Kewra essence and mix well.
- Serve Warm or Chill. The Kheer tends to get thick with time, so if it gets too thick, add little warm milk to reach desired consistency before serving.