Rava payasam recipe – How to make rava payasam / rava kheer recipe – kheer recipes

Kheer or payasam is a  pudding and an Indian dessert which is made during auspicious occasions like Diwali, Navaratri and other special occasions.  It is served generally at the end of the meal.  This kheer recipe requires the basic ingredients which are readily available at home and can be prepared quickly.  Saffron and nuts added to this kheer makes it more flavourful and tasty.

Rava kheer is a delicious and simple kheer made with semolina, milk, sugar and nuts and flavoured with saffron strings.  Rava payasam is very popular sweet dish in South India especially Tamil Nadu.  This kheer is very easy to make too and has a unique taste of rava in this sweet  dish.  Rava kheer tends to thicken once it is cooled down completely.  In that case, you can add little milk and bring it to the consistency desired by you.  You can also add little condensed milk to get that creamy texture and rich taste to the kheer.

Prep Time : 10 mins

Cook Time : 10 mins

South Indian cuisine


Rava or semolina – 1/4 cup

Milk – 3 cups

Sugar – 1/2 cup

Ghee – 2 tablespoons

Saffron strings – a pinch

Cashew nuts – 2 tablespoons

Raisins – 2 tablespoos

Cardamom powder – 1/4 tsp


Heat 2 tablespoons of ghee in a pan on a medium flame. Add 1/4 cup of rava or semolina and roast them till you a get a nice aroma of the rava.

Once the rava is roasted well, add  3 cups of milk and give a good mix.  Let the milk come to a nice boil.

Cook on a low flame for 10-15 minutes till the rava is cooked completely.  Keep stirring in between to ensure that the rava does not stick to the bottom of the pan.  Once the rava is cooked, add 1/2 cup of sugar to the milk.  Keep cooking on a low flame till the sugar is fully dissolved in the milk.

Once the kheer starts thickening after 5 minutes, add the chopped nuts like almonds, cashewnuts and raisins to it. Then add 1/4 tsp of cardamom powder and a pinch of saffron strings.  Give a good mix.  Then switch off the flame.

Delicious rava  kheer is ready to be served. Serve the kheer hot or chilled or at room temperature.


Use whole milk or full fat milk for making this rice kheer.

Kheer tends to thicken once cooled down completely.

Add the sugar only after the semolina or rava has been cooked fully.

Adjust dry fruits and sugar as per your taste.


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