Sweet, inviting, and made for sharing, Suji ki Kheer | Rava Payasam is a vegetarian North Indian desserts, sweets made with simple everyday ingredients in about 20 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: 2 minutes
  • Cook time: 18 minutes
  • Total time: 20 minutes
  • Yield: 4
  • Category: Desserts, Sweets
  • Cuisine: North Indian

Ingredients

  • 3 tablespoon suji (or rava (coarsely ground semolina or cream of wheat))
  • 3 cups whole milk
  • 4 green cardamoms (- crushed to a powder in a mortar-pestle or small grinder, or ¼ teaspoon green cardamom powder)
  • 2 tablespoon cashews
  • 1 tablespoon raisins
  • 1 tablespoon chironji ((charoli) - optional)
  • 4 to 4.5 tablespoon sugar (or add as required)
  • 1 pinch edible camphor ((optional))
  • 1 tablespoon ghee ((clarified butter) - reduce the amount of ghee to ½ or ¼ tablespoon if you prefer)

Method

  1. Heat ghee in a pan. Then add cashews and sauté for about a minute on low heat.
  2. Add suji and fry till the sooji becomes fragrant.
  3. Stir continuously so that the suji or rava gets fried evenly. This takes about 3 to 4 minutes on a low heat. The cashews would also become golden by then.
  4. Add milk and stir to mix.
  5. Add sugar. If using edible camphor, add now.
  6. Stir and bring the kheer to a gentle simmer. Cook for about 11 to 12 minutes on low heat after you add the sugar.You can thicken the kheer more if you prefer.
  7. Lastly add cardamom powder, raisins and chironji.
  8. Stir the kheer and turn off the heat.
  9. Serve Suji ki Kheer or Rava Payasam hot, warm or chilled. You can also have it with poori.
  10. Store any leftover kheer in the refrigerator. It keeps well for 1 to 2 days.

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.