Skip to main content

Rava Payasam/Sooji Kheer/Semolina Milk Pudding - Virtual Birthday Treat for Viji


 Hello friends!!Today I am here with a simple,creamy and delicious payasam for a friend's Birthday who is a well known blogger.Its Viji of Viji's Virundhu.
I tried this payasam from her blog and came out so delicious.For added taste I used some vermicelli and ground almonds ,if you want you can add some condensed milk too.Off to the recipe................



Basic Information

 Preparation time 5 minutes
Cooking Time 25 minutes
Serves 3-4

  


Ingredients
IngredientQuantity
Semolina/rava
3tbs
Roasted Vermicelli/Semiya2tbs
Sugar/sakkarai1/2 cup+1tbs
Full cream milk/whole milk2 -21/2cups
Cardamom powder/ellakai1/2tsp
Saffron/kungumapoofew strands
Cardamom powder/ellakai1/4tsp
Cashews/mundiri(broken)2tbs
Almonds/badam4-5
Pistachios(finely chopped)for garnishing(optional)
Ghee/nei2tsp



Method
  • Soak the almonds in hot water for 10 minutes and grind it with 2 tbs of milk,soak the saffron in a tsp of milk and set it aside.
  • Boil the milk in a heavy bottom pan and let it simmer it for 6-7 minutes.Meanwhile heat the pan with a tsp of ghee and fry the cashews and remove it.
  • In the same pan add the remaining ghee and roast the semolina in a medium flame without changing the color till nice aroma comes out.Finally add the vermicelli and fry it for a minute.
  • Add it to the boiling milk and let it boil till it gets cooked.Now add the sugar and cook it for couple of minutes till the sugar dissolves.
  • At this stage add in ground paste and cook for couple of minutes.Finally add the saffron,cardamom power and the fried cashews and put off the flame.
  • Serve it warm or chilled.


Enjoy.........................................................

  • If you feel the payasam is thicker after cooling add little more milk.
  • Roast the semolina in a medium flame otherwise it may change the color.
  • Here I used the roasted vermicelli so I added in the end,if you are using unroasted, fry it in the ghee separately.




Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Vegetable Biriyani - Pressure Cooker Method

Coming to day 3 of Blogging Marathon#62 under the theme quick dishes I am sharing a one pot meal.This biriyani can be made in 30 minutes if the veggies are chopped and kept or even frozen veggies can also be used. As I have the habit of chopping veggies for the next day cooking this takes only 20-25 minutes of cooking.Also I use the boiling hot water to cook the rice faster.When the rice is cooking in the pressure cooker you can make either a simple raita or an egg omelette to pair up with this biriyani.                                                                                                                                  ...
Post a Comment
Read more