Monday 21 July 2014

Semolina Payasam (ரவை பாயசம்)

Semolina payasam is one of the easy-to-make payasam recipes and it can be prepared in a jiffy. My grandmother used to make this payasam often on auspicious days. You can serve it along with the meal or as a dessert.

Semolina (ரவை) – 1 small hollow ladle or 50ml measure 
Ghee – 1 tablespoon
Milk – 1 tumbler or 200ml measure
Sugar – ½ tumbler or 100ml measure (adjust to taste)
Elachi – 3 no
Clove – 1 no (optional)
Camphor laurel (பச்சை கற்பூரம்)– a pinch (optional)
Cashew nuts – 1 teaspoon
Raisins – 1 teaspoon

Semolina Payasam (ரவை பாயசம்)

Method: Fry semolina or rava in 2 teaspoons of ghee till it turns golden brown in color. Add 1 tumbler (200ml) of water. Cover and cook on a slow flame till the rava is well cooked. Add milk and bring it to boil. Switch off the fire. Add sugar and mix well. Powder cardomom seeds and crush camphor laurel with your fingers. Add spice powders and clove to the payasam and mix well. Heat the remaining ghee in a spice pan/ tadka pan (தாளிக்கிற கரண்டி). Fry cashew nuts and raisins till the nuts turn light brown in color. Add the fried items to the payasam. Serve hot with the meal or serve chilled as a dessert.

Note: Use full cream milk for best results. 

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