Rava Paysam / Kheer is a very quick and easy to whip up dessert incase you have sudden guests or visitors at home or need a simple yet tasty dessert for a kitty party . This can be rustled up in less than 20 mins with bare minimum ingredients which are always available in our kitchen pantry .
This dessert will yield a nice quantity as rava when roasted and cooked will swell up well increasing the volume of the dessert .
Preparation Time : 5 mins
Cooking Time : 15 mins
Complexity : simple
Ingredients
2-3 tablespoon rava / semolina/ sooji (I have used the rava we use for making upma)
2 cups boiled milk (400 ml approx)
1.5 cups sugar or a little more if you like extra sweetness
few strands of saffron
few cashew nuts chopped
2 tablespoons ghee / clarified butter
1 tsp cardamom powder
Method
Note
As time passes, the kheer will become thick because the rava will absorb the milk,so while serving you can add some warm milk and dilute it .
This dessert will yield a nice quantity as rava when roasted and cooked will swell up well increasing the volume of the dessert .
Preparation Time : 5 mins
Cooking Time : 15 mins
Complexity : simple
Ingredients
2-3 tablespoon rava / semolina/ sooji (I have used the rava we use for making upma)
2 cups boiled milk (400 ml approx)
1.5 cups sugar or a little more if you like extra sweetness
few strands of saffron
few cashew nuts chopped
2 tablespoons ghee / clarified butter
1 tsp cardamom powder
Method
- In a pan, heat about 1 tablespoon ghee and roast the rava until you get a nice aroma.
- Slowly, add in the boiled milk to this and quickly stir to avoid lump formation.
- Add the saffron strands and mix well and let the milk boil so that the rava gets cooked.
- The rava will slightly swell up on cooking, at this stage add the sugar and stir well.
- The kheer will appear a little watery on adding sugar,but never mind,let the mixture boil for another 6-7 minutes and it will thicken again. Keep stirring to avoid burning or sticking to the pan.
- Lastly add in the cashews roasted in ghee along with the cardamom powder and serve .
Note
As time passes, the kheer will become thick because the rava will absorb the milk,so while serving you can add some warm milk and dilute it .
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