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Best Easy Rava Payasam Recipe

Name: Best Easy Rava Payasam Recipe
Total time: 30 min
Yield: 140 g
Ingredients: whole milk 4 cups; semolina (rava) 0.5 cup; sugar 0.75 cup; raisins 2 tbsp; cashews 2 tbsp; ghee 2 tbsp; cardamom powder 0.5 tsp

Silky, aromatic, and comforting, Rava Payasam is a traditional Indian milk-based dessert loved by all ages. This family favorite is a festive essential at Diwali, Eid, and special gatherings.

Cook 30 min Difficulty EASY 265 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

whole milk 4 cups
semolina (rava) 0.5 cup
sugar 0.75 cup
raisins 2 tbsp
cashews 2 tbsp

Seasonings/Sauce

ghee 2 tbsp
cardamom powder 0.5 tsp

Nutrition summary

Carbohydrates 38 g 59%

Protein 7 g 11%

Fat 9 g 30%

Serving size 140g

Cooking steps

1

Heat 2 tbsp ghee in a heavy-bottomed pan over medium flame until melted and aromatic.
2

Add cashews and raisins; sauté until cashews turn golden and raisins puff up. Remove them and set aside for garnish.
3

Add semolina to the ghee and roast on medium-low heat, stirring continuously, until it turns light golden and aromatic (about 3–4 minutes). Do not let the rava brown.
4

Slowly pour in the milk, stirring vigorously to avoid lumps. Increase heat to medium-high and bring to a gentle simmer.
5

Lower the heat, cook the mixture for 10–12 minutes, stirring frequently until the semolina softens and the payasam thickens.
6

Stir in sugar, mix well, and cook 4–5 minutes more on low heat until the sugar dissolves completely and the texture is silky.
7

Add cardamom powder, mix, and cook for 2 more minutes, adjusting consistency with a splash of milk if needed.
8

Turn off the heat, garnish with reserved cashews and raisins, and serve warm or chilled.

Personalized Q&A

Q. What's the key ingredient in this Rava Payasam recipe?

Semolina (rava) is the core ingredient that defines the creamy texture and body of Rava Payasam. When slow-roasted in ghee, it brings a signature nutty aroma and acts as the thickening base for the dessert.

Q. How do I prevent lumps in my payasam?

To avoid lumps, add the milk gradually to the roasted semolina, stirring briskly and continuously as you pour. This step, combined with moderate heat, ensures a smooth, lump-free texture in the final payasam.

Q. How many calories and what are the main macronutrient ratios per serving?

Each serving contains about 265 kcal. Of this, 59% comes from carbohydrates (38g), 11% from protein (7g), and 30% from fat (9g). This balance provides a comforting sweetness with a bit of protein and satisfying richness.

Q. Why roast the semolina in ghee before adding milk?

Roasting semolina in aromatic ghee on a medium-low flame enhances nutty flavors, reduces raw taste, and ensures the grains remain separate so the payasam stays silky instead of stodgy.

Q. Can I adjust the sweetness in this recipe?

Absolutely. Sugar is added after the rava is fully cooked so you can taste and adjust the sweetness easily. Stir well to dissolve the sugar completely before finishing the dish.

Best Easy Rava Payasam Recipe

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