Rava Payasu

                            Rava payasu is a very easy and equally delicious dessert which can be made quickly too. Amma used to make this often for us as an evening snack and we would be delighted to see this on returning from school.This can also be done when there are unexpected guests and we are short of time.Also this is one of the few desserts which can be introduced to infants(without adding nuts) once they start having solid foods as the babies can have them easily.
                                             Do try this yummy payasu and am sure you will enjoy it as much as we do.
Ingredients:-
    • 1/4 th cup of rava (also called as sooji / Bombay rava)
    • 3/4 th ltr of milk (approximately)
    • 1/2 cup of sugar (adjust as per taste)
    • 1/2 cup of water
    • Tsp of cardamom powder
    • 2-3 saffron strands (optional)
    • Nuts of your choice for garnish
    • 3-4 tbsp of ghee
Method:-
    1. Heat 2 tbsp of ghee in a pan or kadai and roast the rava till it gives a nice aroma…will take around 8-10 minutes.
    2. Add water to the roasted rava and cook it on low flame till the water is all absorbed and rava is cooked.
    3. Now add sugar and mix till all the sugar melts.
    4. Once the sugar melts add 1/2 litre of milk ,cardamom powder ,  saffron strands and stir ..the rava will absorb the milk and thicken.
    5. Adjust the consistency to your preference by adding remaining milk and simmer it for few minutes.
    6. You can drop a tbsp of ghee at this stage if you prefer.
    7. Switch off the gas and allow it to stand for at least 20 minutes before serving.
    8. Roast the nuts in bit of ghee and garnish .
 Here’s a pictorial stage wise of preparation                                                     
The delicious and yummy rava payasu can be served hot ,cold or at room temperature.                                  
Notes:-
    1. 1/4 cup of rava will serve 3-4 persons.
    2. Quantity of milk will depend upon your preferred consistency of payasu.so adjust accordingly.
    3. The payasu will thicken once it cools.
    4. The same recipe can also be made using jaggery.
    5. You can add milk directly after roasting the rava and cook it in milk only and avoid adding water.In this case you might need more milk than mentioned.
    6. If you are planning to feed this to a baby…avoid adding nuts or add fine powder of nuts.

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