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Thursday, February 5, 2009

Almond Flavored Semolina / Rava Payasam

When we were kids, we would eagerly wait for the friday prasadam. My mom prepared / still prepares a prasdam* that day and usually it would be a payasam. The creamy, rich payasam which draws the attention of the kids and adults alike and an easy craft for the cooks. This nutritious and nurturing Indian porridge would be prepared with a cereal / bean / vegetable / nuts simmered in milk until it reaches a creamy consistency & raisins and nuts accentuating at the end. Ofcourse, what payasam is prepared depends upon the availability, ocassion and the whim of the cook. My mother and Mother-in-Law each have their own stock of payasam recipes. This one is from my MIL, which is good for nursing mothers. *Prasadam - the food offered to gods after pooja (prayers) by Hindus is usually vegetarian though dairy products are allowed owing to their habit of lacto vegetarianism. Ingredients for generous, six servings: Semolina - 1/4 cup Milk - 4 cups Sugar - 1/2 cup or according to taste or artificial sweetener MTR badam mix powder - 1 Tbsp Cardamom powder - 1/4 tsp 1 tsp each -ghee, raisins & cashews The Cooking part: Roast the semolina till it starts to change it's hue and keep it aside. Meanwhile, heat the milk in a non stick sauce pan. When it is hot, add the semolina slowly and keep stirring till the semolina is incorporated into the milk with out forming any lumps. Keep cooking the semolina on medium flame till it is done, stirring once or twice in between. When cooked, each semolina grain swells a liitle and becomes transparent. Then add sugar, badam mix powder and cardamom powder to the milk mixture and keep cooking till the sugar melts. When sugar melts, turn off the stove. Heat ghee in a small pan and roast cashews in it. When they turn golden brown, remove and add the raisins to the same ghee. When the raisins turn plump, remove them. Add the roasted cashew, raisins along with the ghee to the payasam and stir. Can be served hot or cold. Tips from my kitchen: Rava payasam gets thicker after cooling and so, add more milk than required. Adding badam mix powder is optional but it gives a delicious flavor to the payasam. For diabetics, omit the sugar and use artificial sweetener before serving. Usually, I add 1 gm packet of splenda for a serving. This goes to Sharmi's Cooking for kids - Milk / Milk Products event hosted by Preety of Preety's kitchen. & 'Rice/Wheat Sweets & Diabetic Friendly Sweets' - hosted by Mythreyee of 'Paajaka Recipes'. Post a Comment Other related posts here: Carrot payasamCarrot -Vermicelli PayasamDates & Almond PayasamPoha PayasamSorakaya payasam

4 comments:

sriharivatsan said...

OMG, I cant take my eyes from this, looks very delicous..Have started to crave for this..

Happy cook said...

I have never had rava payasom.
Looks yumm and love the glasses.

Preety said...

Check out the roundup Of Cooking For kids event

http://preetyskitchen.blogspot.com/2009/02/cooking-for-kids-milk-products-roundup.html

Rajani Rayudu said...

Looks so nice Suma, I am book marking this, good idea with splenda.