Sooji Kheer (Rava Payasam)

Ingredients

• 1 tablespoon ghee
• 2 tablespoons cashews
• 2 tablespoons raisins
• 1/4 cup sooji/semolina/rava (coarse)
• 3 cups whole milk
• 1/4 cup sugar
• 1/2 teaspoon cardamom powder

Instructions

1. 1

   Heat a tablespoon of ghee in a kadai over medium heat.

2. 2

   Add the cashews, and roast until it turns light golden brown. Then add raisins and saute until they plump up. Then, remove the nuts and store them aside.

3. 3

   Add the unroasted Bombay rava to the kadai and roast on low flame until it turns aromatic; do not brown. It takes about 3-4 minutes. Stir continuously to prevent it from burning.

4. 4

   Then, slowly pour the milk into the kadai. Stir continuously to avoid lumps.

5. 5

   Simmer and stir occasionally until the sooji cooks well, and the kheer has thickened slightly. It takes 6-8 minutes.

6. 6

   Then add the sugar and stir well until the sugar dissolves completely. Continue to cook further for another 2-3 minutes until the kheer thickens slightly.

7. 7

   Lastly, stir in the cardamom powder and roasted nuts. Take the sooji kheer off the stove. It will thicken further as it cools down.

8. 8

   Serve Sooji kheer warm or chilled.