Variety Rava Payasam
Slow-cooked until the milk reduces and turns a gentle pink, this payasam is pure comfort in a bowl. Every Kerala celebration ends with a payasam like this — rich, sweet, and fragrant with cardamom.
Ingredientsfor 4 servings
- 2 tbsp Semolina
- 1 tbsp Green gram Cherupayar
- 1 cup Milk
- Saffron A pinch
- 1 piece Jaggery
- 1 tbsp Ghee
- 10 nos Cashew nut — chopped
- 4 nos Cardamom — crushed
Preparation
Step 1
For preparing variety rava payasam, heat ghee in a pan, add semolina and fry it.
Step 2
When color changes, add 100 ml of water and boil.
Step 3
Add green gram and mix. Cook them.
Step 4
Add jaggery and Stir everything together thoroughly.
Step 5
Add milk, saffron and cardamom.
Step 6
Finally add the fried cashew nuts and take it off the heat.
Step 7
Variety rawa payasam is ready.
Tip
Never rush the milk reduction by increasing the heat. Scorched milk adds a bitter undertone that ruins the entire payasam.
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