Sweet, inviting, and made for sharing, Sooji Kheer (Rava Payasam) is a vegetarian Indian dessert made with ghee, cashews, and raisins in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: Not specified
- Cook time: 15 minutes
- Total time: 15 minutes
- Yield: 4
- Category: Dessert
- Cuisine: Indian
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
Method
- Heat a tablespoon of ghee in a kadai over medium heat.
- 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.
- 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.
- Then, slowly pour the milk into the kadai. Stir continuously to avoid lumps.
- Simmer and stir occasionally until the sooji cooks well, and the kheer has thickened slightly. It takes 6-8 minutes.
- 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.
- Lastly, stir in the cardamom powder and roasted nuts. Take the sooji kheer off the stove. It will thicken further as it cools down.
- Serve Sooji kheer warm or chilled.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
