Rava payasam recipe

Rava payasam recipe | Sooji kheer recipe, Easy and creamy rava payasam with milk, sugar, and rava as key ingredients. Rava payasam video with step-by-step pictures and full video.

This is a very simple kheer made in a jiffy. Generally, it is made for Varalakshmi pooja or any auspicious Fridays. Though my mom makes rava payasam, this is the first time I am trying at home. It turned out very well and it is a very easy and simple payasam. I added little condensed milk so that it will not taste like porridge.

I used sugar in making this payasam. But you can add jaggery too instead of sugar. It will turn out very well. I have given tips in this video if you are using jaggery in this payasam. If you want to make quick sweet | kheer for neivedyam or for guests, you can make this rava payasam.

Check out our other simple kheer | payasam recipes

• Poppy seeds kheer
• Sweet corn payasam

Rava payasam recipe

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Rava payasam recipe

Creamy kheer with sooji, milk and sugar as the key ingredients

Course Sweet, Traditional sweet

Cuisine Indian, South Indian

Keyword Navratri recipes, sweets

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 2 tbsp Sooji | Semolina | rava
• 2 cups Milk
• 1 tsp Ghee
• 5 Cashew nuts
• A pinch of cardamom powder
• 1 tbsp Condensed milk
• 2 tbsp Sugar

Instructions

• In a pan add ghee and roast the cashew nuts till golden brown.
• Keep it aside and in the same pan add the sooji |rava and roast it in a low flame without changing the colour.
• Add milk to this now and slowly cook this in a low flame without getting lumps.
• Stir it in between so that it will not get burnt.
• Cook for 7-10 minutes.
• Add condensed milk to this and mix well. Add sugar and mix well. Boil for a minute and switch it off.
• Add the roasted cashew nuts and cardamom powder to this and serve.
• This kheer tends to be thick after it is cooled. So let the consistency be thin.

Video

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Notes

1. Do not add more rava than the quantity mentioned. Else it will be like a halwa only.
2. Adding condensed milk to the Rava payasam is totally optional. I wanted a creamy texture as else this payasam will be like a baby porridge.

3. You can add jaggery to the rava payasam, but add the jaggery once the milk mixture is completely cool.

• In a pan add ghee and roast the cashew nuts till golden brown.
• Keep it aside and in the same pan add the sooji |rava and roast it in a low flame without changing the colour.

• Add milk to this now and slowly cook this in a low flame without getting lumps.
• Stir it in between so that it will not get burnt.
• Cook for 7-10 minutes.

• Add condensed milk to this and mix well. Add sugar and mix well. Boil for a minute and switch it off.
• Add the roasted cashew nuts and cardamom powder to this and serve.

• This kheer tends to be thick after it is cooled. So let the consistency be thin.

• Do not add more rava than the quantity mentioned. Else it will be like a halwa only.
• Adding condensed milk to the Rava payasam is totally optional. I wanted a creamy texture as else this payasam will be like a baby porridge.
• You can add jaggery to the rava payasam, but add the jaggery once the mik mixture is completely cool.