Rave payasa recipe | How to make semolina kheer | Rava kheer | Rava payasam
By Latha on March 2nd, 2018
Rave payasa or rava kheer recipe explained with step by step pictures and a video. Rave payasa or rava payasam is prepared using semolina, milk and sugar. Rave payasa or semolina kheer is very tasty and is very easy to prepare.
If you are looking for more payasa or kheer recipes then do check my Halu payasa or rice kheer, sabakki payasa or sabudana kheer, carrot payasa, Shavige payasa or vermicelli kheer, hesaru bele or mung dal payasa and pineapple payasa recipes.
Rave payasa or rava kheer is one of the easiest kheer or desert recipe. Any beginner can prepare this. It hardly takes 10 minutes to prepare. So during festival days, when your menu is big...or when there is a sudden guest at home and you need to prepare a payasa or kheer in jiffy...then rave payasa or rava kheer would be the perfect choice.
The only thing you need to remember is to keep some extra boiled milk handy, as the kheer will turn slightly thick when it is cool. So if you don't like thick kheer, immediately add some hot milk and adjust the consistency.
There are only 3 main ingredients in this rave payasa, which are commonly available in the kitchen. So rava or semolina kheer is pocket friendly as well.
I have used medium rava or upma rava in this recipe. If you are looking for more rava or semolina recipes then do check our plain rava dosa recipe , rave uppittu (rava upma), rava kesari bath, rave unde or rava laddu, rave paratha and sajjige rotti or rava roti recipes.
I learnt this recipe from my Mother. This type of payasa or kheer is very common across various regions of Karnataka.
If you are looking for more Karnataka style sweet recipes then do check my carrot halwa, roasted gram laddu, Kesari bath , banana halwa, rave ladoo, coconut burfi, badam puri and saat recipes.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 2 min
Cooking time: 10 min
Serves: 3
Ingredients: (measuring cup used = 240ml)
- 1/4 cup medium rava or semolina
- 1.5 - 2 cups milk (depends on the consistency required)
- 1 cup water (can be replaced with milk)
- 1/2 cup sugar (adjust as per your sweet level)
- 1 tbsp ghee
- 5-6 cashews
- 8-10 raisins
- few strands of kesar or kesari (optional)
- A big pinch of cardamom
Instructions for making rave payasa or rava kheer:
- To prepare rave payasa, to begin with take milk in a container and keep it for boiling.
- Heat ghee in a frying pan and fry cashews and raisins until raisins are puffed up.
- Take them out and keep it aside.
- Next to the same pan add in rava or semolina and fry until you get nice aroma. I used pre roasted rava. So I just fried it for a minute.
- Next add in a cup of water by mixing continuously.
- Bring it to boil and continue boiling it for a minute.
- Next add in boiled milk and continue boiling under medium flame. You can reduce the milk if you want to prepare thick payasa.
- Add in sugar and continue boiling under medium flame by stirring occasionally.
- Meanwhile add in crushed cardamom and few strands of saffron or kesari. Please note adding saffron is optional.
- Bring it to boil. Adjust the consisteny if you find it thick. Please note, the payasa or kheer will turn thick once it is cool.
- Add in fried cashews and raisins and switch off the stove. Serve tasty rave payasa or rava kheer either hot or cold.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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