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Rava Payasam Recipe (Sooji Kheer Recipe)

Rava Payasam also known as sooji kheer is such a beloved dessert in Indian cuisine, and there are so many delicious varieties of it that bring charm to any festive occasion. Made from sooji, sugar, milk, condensed milk, ghee and nuts, this sweet and creamy dish is enjoyed all over India during big festivals like Onam, Diwali, Ugadi, and Navratri. Learn how to make sooji kheer with step by step pictures.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine Indian
Servings 6 servings
Calories 414 kcal

Equipment

  • Cooking pot

Ingredients
  

  • ½ cup Sooji
  • 1 litre Milk
  • 1 cup Sugar
  • 3 tablespoon Sweetened Condensed Milk
  • 1 teaspoon Cardamom powder
  • 2 tablespoon Cashews
  • 2 tablespoon Raisins
  • 3 tablespoon Ghee

Instructions
 

  • Pre-Prep: Heat ghee in a kadai. Add cashews and raisins in it and fry till golden. Remove this and set aside.
  • Making of Rava Payasam: Now in the remaining ghee add rava and fry for 3 mins till nice aroma comes out. Pour milk in this and mix constantly so that no lumps are formed. Now bring this to a boil and cook for 10- 15 mins. Add crushed cardamom and mix well. Now add in sugar and condensed milk and mix well. Cook this for 5 mins. Add in fried cashews and raisins and mix well. Serve and enjoy.

Notes

  • For the creamiest, richest Rava Payasam, use full-fat milk instead of low-fat. The extra creaminess will make the dessert more indulgent and satisfying.
  • After adding milk to the sooji, let it cook on low heat, stirring continuously. This prevents the semolina from clumping together and ensures a smooth, lump-free texture.
  • While ghee adds flavor, too much can make the payasam greasy. Stick to the recommended amount and enjoy the balance of richness without overwhelming the dish.
  • If the Rava Payasam becomes too thick as it cools, simply add a little warm milk to loosen it to your desired consistency. This ensures the perfect texture, whether you prefer it thick or soupier.
  • To add extra flavor, you can use flavored milks like almond milk or cardamom milk for a unique twist on the traditional payasam.
  • To make the dessert vegan, use plant-based milk like coconut milk or almond milk, and replace ghee with coconut oil or vegan butter. You can also substitute jaggery for sugar for a healthier alternative.
  • During hot months, serve Rava Payasam chilled for a refreshing treat. The smooth, sweet dessert tastes just as good cold, making it a perfect summer dish.

Nutrition

Serving: 1servingsCalories: 414kcalCarbohydrates: 62gProtein: 9gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 43mgSodium: 80mgPotassium: 388mgFiber: 1gSugar: 47gVitamin A: 305IUVitamin C: 1mgCalcium: 246mgIron: 1mg
Keyword payasam recipe
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