Rawa Payasu/Semolina Kheer
June 7, 2018
As we usher into the new year, I wish you all a Happy Nutan Samvatsara/Ugadi, Happy Gudi Padwa, Happy Navreh and Happy ChetiChand!
So let’s prepare a simplest sweet ” rawa payasu” to welcome another blissful year. Payasu is konkani word for kheer. Rawe payasu is the kheer made from suji/semolina and other easily available ingredients at home.
1/2 cup rawa/suji/semolina
2 cups water
4 cups milk
3/4 cup sugar
1-2 tbsp almonds
1-2 tbsp cashews
1-2 tbsp raisins
1/2 tsp of cardamom powder
2 tbsp ghee
Heat a tbsp of ghee in a pan and saute the nuts and raisins one after the other. The nuts should turn golden brown in color and the raisins should swell up as you are roasting them. Keep them aside. In the same pan add another tbsp of ghee, simmer the flame and roast semolina for few mins until it turns aromatic.
Heat water in another vessel and bring it to boil. Simmer the flame and add roasted semolina gradually. Stir continuously to prevent any lump formation. Allow the mixture to get cooked. The mixture will become thick. Now add milk and continue stirring. Once the mixture comes to boil, add sugar and mix well. Adjust sugar as per your taste. Lastly add roasted nuts and raisins and cardamom powder and continue cooking for another 5 mins on low flame or until the payasu becomes little thick in consistency. Switch off the flame and allow it to cool. Garnish with some more toasted nuts before you serve.
- The payasu/ kheer becomes more thick upon cooling so switch off the flame accordingly.
- If it has become too thick, you may add warm milk to adjust the consistency and mix it well.
- You may choose to cook rawa in milk itself instead of water to make the payasu more creamy