Stuck on what to do for DeepavaLi? Try this easy peasy payasa(kheer) recipe. My mom always made this along with puLiyogare or Lemon rice, and my brother and I just loved this combination.
The only catch in this recipe is the amount of rave(semolina) to be used, as rave tends to thicken no matter how much water you put. The trick is to use as little rave and as much as liquid as possible.
Another beauty of this recipe is that you can adjust the recipe as you go along without too much of a hassle. For the same reason, I don’t have exact measurements of ingredients as I tend to adjust along the way. So I’ll just give here a rough estimation and you can build upon it according to your taste.
Do try!
Happy DeepavaLi!!
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| Drakshi Godambi is getting sucked in like in quick sand :) |
Ingredients
Rave(Semolina) - regular kind - 1/4 cup (*use as less as possible until you get the hang of this recipe)
Sugar - more or less double the amount of rave - 1/2 cup - according to taste
Milk and water - in equal amounts. More or less 12 times as rave. So for 1/4 cup - minimum total of 3 cups(1.5 cup milk and 1.5 cup water) or more
Cardamom powder - a generous pinch
Cashews
Raisins
Ghee
Method
In a deep pot, add ghee, add cashews and fry till it lightly changes color. Add raisins. Roast till they plump up. Take cashews and raisins out in a bowl. To the same pot add rave. Fry for few minutes, until it becomes aromatic and rave slightly changes color. No need to fry as much as for upma.
Add water to this and cook rave(close to 3-4 min). Add milk. The mixture has to be really watery at this time. If not add more water or milk. Remember this also thickens as it cools down. Now add sugar and let it boil. Adjust sugar if needed. Boil and off the stove. Add cardamom powder. Add roasted raisins and cashews to this. Mix well. Let it cool down a little before serving. If the paayasa becomes too thick, add hot milk before serving.
Recipe Source - Shrimathi Vasudeva(amma)
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