Rava Payasam/Sooji Kheer

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.

Ingredients

¼ Cup Rava/Sooji

4 Cups of Milk

¼ Cup Sugar

1 tablespoon ghee

Saffron a pinch

¼ Cup of Nuts (almonds and Cashews mixed)

1 tablespoon Raisins

1 teaspoon Kewra Essence/Screwpine essence (Optional)

Method

In a heavy bottomed pan, add a tablespoon 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.

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