Sunday, 3 April 2016

Rava Payasam (Semolina Kheer) --Ugadi Recipes

Ugadi is the New Year festival that is celebrated every year which marks the beginning of the Hindi Lunar calendar.The New year festival or Ugadi comes close on the heels of Holi. While the strong colors of Holi start fading away, the freshness of spring lingers on with sprightliness all around. 
The people of Karnataka consider Ugadi to be an auspicious time for commencing new ventures.Ugadi is celebrated with festive fervor in Maharashtra, Karnataka and Andhra Pradesh. While it is called Ugadi in A.P. and Karnataka, in Maharashtra it is known as "Gudipadava. The celebration of Ugadi is marked by religious zeal and social merriment. Special dishes are prepared for the occasion. An easy to make payasam for guests and Poojas with fewer ingredients. It will be ready in minutes and will definitely treat your taste buds too.
Check out more interesting Kheer recipes here

Prep time
Cook time
10 mins
25 mins
2  serves

Cuisine: Indian
Recipe Type: Payasam varieties

  • Rava/Sooji/Semolina – 4 tbsp.
  • Milk -500 ml
  • Sugar – 2 tbsp.
  • Cardamom powder -1/4 tsp
  • Cashewnuts –  5 whole
  • Ghee -2 tbsp.
  • Vanilla essence -2 drops

1. Boil milk in a vessel and let it reduce to 3/4th of its quantity.
 2. In a pan, heat ghee and roast cashew nuts and dry grapes separately and keep aside. Dry roast rava in a nonstick pan .Let the flame be in low.
 3. Heat nonstick pan add boiled milk then slowly add roasted rava stirring continuously .Stir continuously otherwise lumps will form.Let rava mixture cook completely for 10-15 minutes stirring occasionally so that it does not stick to the pan.
4. Then add sugar, cardamom and cook till sugar dissolves completely. Once the sugar dissolves well and the raw smell leaves add the roasted cashewnuts.Switch off the flame. Serve hot or cold


You can adjust the sugar quantity according to your taste buds

Roasting the rava is the must otherwise the payasam will get thickened fast and will become soggy.

Garnish with saffron strands. (Optional)

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