Easy Rava Payasam Recipe – Cashew & Raisin Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Easy Rava Payasam Recipe – Cashew & Raisin Indian Dessert

Introduction

Oh, payasam! Is there anything more comforting? This Rava Payasam (also known as Sooji Payasam) is a classic Indian dessert, and honestly, it’s one of the first things I learned to make when I started exploring my grandmother’s recipes. It’s creamy, sweet, and subtly fragrant – perfect for a festive occasion or just a cozy night in. And the best part? It’s surprisingly easy to whip up! I’m sharing my go-to recipe with you today, complete with all my little tips and tricks for a truly delicious result.

Why You’ll Love This Recipe

This Rava Payasam is a winner for so many reasons. It’s quick – ready in under 30 minutes! It uses simple ingredients you likely already have in your pantry. Plus, it’s incredibly versatile. You can easily adjust the sweetness, add different nuts, or even make it vegan. It’s a guaranteed crowd-pleaser, and honestly, it just feels like home.

Ingredients

Here’s what you’ll need to make this delightful Rava Payasam:

• ¼ cup Rava / Sooji (Semolina) – about 40g
• ⅓ cup heaped Sugar – about 65g
• 1 ½ cups + ½ cup Milk – 360ml + 120ml (total 480ml)
• 2 teaspoons Ghee – about 10g
• ½ cup Water – 120ml
• ¼ teaspoon Cardamom Powder – about 0.5g
• 5 Cashews, broken
• 12 Raisins

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Rava/Sooji Varieties & Roasting Tips

There are different types of rava available – fine, medium, and coarse. I prefer medium rava for payasam; it gives the perfect texture. Roasting the rava is crucial. It removes the raw smell and helps it cook evenly. Don’t skip this step!

Ghee: The Importance of Quality

Ghee adds a beautiful richness to the payasam. Use good quality ghee for the best flavor. Homemade is wonderful if you have it, but a good store-bought brand works perfectly too.

Milk: Full Fat vs. Low Fat & Regional Preferences

Full-fat milk creates a richer, creamier payasam. However, you can use low-fat milk if you prefer. In South India, they often use a combination of milk and coconut milk for an extra layer of flavor – feel free to experiment!

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The aroma is so much more vibrant. If you’re using store-bought powder, make sure it’s relatively fresh.

Cashews & Raisins: Enhancing Flavor

I like to use broken cashews – they distribute better throughout the payasam. You can also use whole cashews if you prefer. A quick fry really brings out the sweetness of the raisins and the nuttiness of the cashews.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a kadai (or a deep pan) over medium heat. Add the broken cashews and fry until they turn golden brown. Be careful not to burn them! Set them aside.
2. Now, add the raisins to the same kadai and fry until they plump up. This usually takes just a minute or two. Remove them and add them to the cashews.
3. In the same ghee, add the rava and roast it lightly for 2-3 minutes, stirring constantly. You want to roast it until it’s fragrant, but don’t let it change color.
4. Pour in the ½ cup of water and ½ cup of milk. Heat the mixture, stirring well to prevent lumps.
5. Add the roasted rava and cook on low flame, stirring continuously. This is important to prevent sticking and ensure the rava cooks evenly. Keep stirring until the rava softens and absorbs most of the liquid.
6. Stir in the sugar, mixing well until it’s completely dissolved. A whisk is really helpful here to prevent lumps.
7. Add the remaining 1 ½ cups of milk and simmer for about 5 minutes, stirring occasionally. The payasam will start to thicken.
8. Finally, mix in the cardamom powder, followed by the fried cashews and raisins. Give it one last good stir.
9. Serve the payasam hot or warm. It’s delicious on its own, or you can garnish it with a few extra cashews and raisins.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Rava Payasam:

Achieving the Perfect Payasam Consistency

The consistency should be creamy and slightly flowing, not too thick or too watery. Adjust the amount of milk if needed.

Preventing Rava from Sticking

Continuous stirring is key! Use a heavy-bottomed kadai to help prevent sticking.

Infusing Cardamom Flavor

For a more intense cardamom flavor, lightly crush the cardamom pods before grinding them.

Roasting Cashews & Raisins for Optimal Texture

Don’t overcrowd the kadai when frying the cashews and raisins. Fry them in batches if necessary.

Variations

Want to switch things up? Here are a few ideas:

Vegan Rava Payasam

Substitute the ghee with coconut oil and the milk with plant-based milk (almond, soy, or cashew milk work well).

Gluten-Free Considerations

Rava is generally gluten-free, but it’s always a good idea to check the packaging to ensure it hasn’t been processed in a facility that also handles gluten-containing grains.

Adjusting Sweetness Levels

Feel free to adjust the amount of sugar to your liking. Start with ⅓ cup and add more if needed.

Festival Adaptations (Onam, Pongal, Diwali)

During Onam, a pinch of saffron is often added for a beautiful color and aroma. For Diwali, you can add a sprinkle of edible silver leaf (varak) for a festive touch.

Spice Level Variations (Adding Saffron)

A few strands of saffron soaked in a tablespoon of warm milk can add a lovely color and subtle flavor.

Serving Suggestions

Rava Payasam is wonderful served warm as a dessert after a meal. It’s also delicious on its own with a cup of chai.

Storage Instructions

Leftover payasam can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It might thicken upon refrigeration, so add a splash of milk when reheating.

FAQs

What type of rava is best for payasam?

Medium rava works best, but you can use fine rava if that’s all you have. Just adjust the cooking time accordingly.

Can I make this payasam ahead of time?

Yes, you can! It actually tastes even better the next day. Just store it in the refrigerator and reheat before serving.

How do I prevent the payasam from becoming too thick?

Add a little more milk while cooking if it starts to get too thick.

What can I substitute for ghee in this recipe?

You can use coconut oil or vegetable oil, but the flavor won’t be quite the same.

Can I add other nuts or dried fruits to the payasam?

Absolutely! Almonds, pistachios, and dates would all be delicious additions.

Is it necessary to stir continuously while cooking the rava?

Yes, it is! Continuous stirring prevents the rava from sticking and ensures it cooks evenly.