Payasam is a famous dessert in South India. You can spot payasam/kheer is all the occasions. My favourite payasam are sabudana payasam, rava payasam, semiya payasam, etc. This can be served hot or cold but usually, it is served hot in functions. It is our tradition to serve sweet in all our functions. We have used chironji seeds in this recipe. Chironji seeds are nothing but saara parupu in Tamil. It takes like cashews and can be used in any payasam. It gives a nice crunchiness while we drink payasam. You can skip chironji seeds if you don’t have or couldn’t find them. Try this recipe and share your comments.
Tips to make perfect Semolina Payasam:
Roasting semolina is important to get a nice texture.
Adding chironji seeds are optional.
Saffron gives a nice colour to the dish.
Add roasted semolina slowly in the milk to avoid lumps.
Soak Chironji Seeds for 10 minutes before adding them in the milk.
As it cools down, it gets thickened so add lots of milk as needed.
You can even add condensed milk to add extra richness. Adjust sugar and milk if you add condensed milk.
Here is the step by step process for Semolina Payasam/Rava Payasam:
Take a pan, add 2 tbsp ghee, add 8 to 10 cashews and saute for few seconds.
Then add 1 tbsp raisins along with cashews and saute for few seconds. Now remove them from the pan and keep it aside.
In the same pan, add ¼ cup semolina and fry them for a minute and keep it aside.
Again, in the same pan, add 500 ml milk and cook for 2 to 3 minutes.
Once the milk is hot, add the roasted semolina and mix well without any lumps. Then add 1 tbsp chironji seeds (soaked for 10 minutes) and mix well till the semolina is cooked well.
Now add ½ cup sugar, ¼ tsp cardamom powder,
Then add ¼ tsp saffron and mix till sugar dissolves completely. Finally add roasted cashews, raisins and mix well.