Rava jaggery payasam | Semolina jaggery kheer-How to make-Stepwise pictures

Cuisine Style:Tamilnadu, India | Cooking Time: 8 to 10 min | To Serve: 4 | Type: Sweet, dessert, diwali special sweet, kheer, payasam

Ingredients

• Rava [Semolina, sooji, rawa] -½ cup
• Ghee [melted butter] – 2 tbsp
• Coconut milk-1 cup
• Jaggery- ½ cup
• Cardamom powder – ½ tbsp
• Edible camphor[Pachai katpuram] - mustard size
• Raisins - 7
• Cashew Nut - 4
• Water – 2 cups

Preparation

• Heat water & jaggery in a pan let it boil for 5 min then drain to remove impurities
• Add 1 tbsp ghee a pan, roast cashew nuts, & raisins, keep it aside.
• In a pan, add rava, 1 tbsp ghee roast till you get nice aroma.
• Add water let it boil then add rava cook till soft.
• Add cardamom powder, edible camphor mix well then cut off heat & leave it for 5 min
• Add jaggery syrup mix well.
• Add coconut milk let it boil for 2 min on low flame.
• Add ghee roasted cashew nut,& raisins. Serve hot or cold.

Tip

• For another variation of rava payasam use condensed milk or palm jaggery
  

How to make rava jaggery payasam-Stepwise pictures[Simple, Easy & Delicious]

Ghee roast rava

roast till you get nice aroma

Add water, let it boil

Ghee roast nuts & raisins

Rava perfectly cooked

Add jaggery in a pan

Add water, let it boil

Now its ready, cut off heat, drain to remove impurities

Add jaggery

Let it boil for 3 min

Now its ready

Add pachaikatpuram

Add mustard size

Add cardamom powder

Add Coconut milk

Slowly add coconut milk, let it boil for 2 min, cut off heat

Add roasted nuts

Delicious rava jaggery payasam ready

Semolina jaggery kheer