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Andhara Special Rava Payasam
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A picture of Andhara Special Rava Payasam.

Andhara Special Rava Payasam

Kalpna
Kalpna @cook_111394930
Hyderabad, Telangana

#NV
The word Payasam is used in South India for Kheer which originates from the Sanskrit term PAYASAM which means milk or the dish made from milk.
Rava Payasam is one of the best delicacies served in South India, especially Kerala, Tamil Nadu, Andhra, Telangana and Karnataka. It's a quick dessert recipe made with Semolina, milk or nuts which is mainly prepared during festivals or religious ceremonies.
Though its a Ugadi (New Year in Andhara) Pongal speciality which was in March at the time of Navratri but April and May are also considered as auspicious months for religious events.
Therefore, prepared Rava Payasam one of the best, easy go, and delicious recipe. Loved and enjoyed by all.

#NV
The word Payasam is used in South India for Kheer which originates from the Sanskrit term PAYASAM which means milk or the dish made from milk.
Rava Payasam is one of the best delicacies served in South India, especially Kerala, Tamil Nadu, Andhra, Telangana and Karnataka. It's a quick dessert recipe made with Semolina, milk or nuts which is mainly prepared during festivals or religious ceremonies.
Though its a Ugadi (New Year in Andhara) Pongal speciality which was in March at the time of Navratri but April and May are also considered as auspicious months for religious events.
Therefore, prepared Rava Payasam one of the best, easy go, and delicious recipe. Loved and enjoyed by all.

Read more

Andhara Special Rava Payasam

Kalpna
Kalpna @cook_111394930
Hyderabad, Telangana

#NV
The word Payasam is used in South India for Kheer which originates from the Sanskrit term PAYASAM which means milk or the dish made from milk.
Rava Payasam is one of the best delicacies served in South India, especially Kerala, Tamil Nadu, Andhra, Telangana and Karnataka. It's a quick dessert recipe made with Semolina, milk or nuts which is mainly prepared during festivals or religious ceremonies.
Though its a Ugadi (New Year in Andhara) Pongal speciality which was in March at the time of Navratri but April and May are also considered as auspicious months for religious events.
Therefore, prepared Rava Payasam one of the best, easy go, and delicious recipe. Loved and enjoyed by all.

#NV
The word Payasam is used in South India for Kheer which originates from the Sanskrit term PAYASAM which means milk or the dish made from milk.
Rava Payasam is one of the best delicacies served in South India, especially Kerala, Tamil Nadu, Andhra, Telangana and Karnataka. It's a quick dessert recipe made with Semolina, milk or nuts which is mainly prepared during festivals or religious ceremonies.
Though its a Ugadi (New Year in Andhara) Pongal speciality which was in March at the time of Navratri but April and May are also considered as auspicious months for religious events.
Therefore, prepared Rava Payasam one of the best, easy go, and delicious recipe. Loved and enjoyed by all.

Read more
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Ingredients

20 minutes
2 people
  • 5 TablespoonsRava
  • 2 TablespoonsGhee
  • 3 CupsMilk
  • 4-5 tablespoonsSugar
  • To Garnish (optional)
  • 10-15Rose Petals
  • 1-2 tablespoonsDesiccated Coconut
  • 1/4 teaspoonHoney
  • 1 teaspoonAmaranth Seeds
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Steps

20 minutes
  1. 1

    Take all ingredients together to make rava payasam. To begin with, heat ghee in a kadhai.

    A picture of step 1 of Andhara Special Rava Payasam.
    A picture of step 1 of Andhara Special Rava Payasam.
    A picture of step 1 of Andhara Special Rava Payasam.
  2. 2

    Add Rava and fry on low heat until the rava gets fragrant and changes its colour to golden brown. Stir continuously making sure rava gets fried evenly for about 4 to 5 minutes.

    A picture of step 2 of Andhara Special Rava Payasam.
    A picture of step 2 of Andhara Special Rava Payasam.
    A picture of step 2 of Andhara Special Rava Payasam.
  3. 3

    Add milk and stir to mix. Further, add sugar.

    A picture of step 3 of Andhara Special Rava Payasam.
    A picture of step 3 of Andhara Special Rava Payasam.
    A picture of step 3 of Andhara Special Rava Payasam.
  4. 4

    Give it a good mix and simmer for about 10-12 minutes. It begins to thicken. Adjust the consistency as per your preference. Turn off the heat.

    A picture of step 4 of Andhara Special Rava Payasam.
    A picture of step 4 of Andhara Special Rava Payasam.
    A picture of step 4 of Andhara Special Rava Payasam.
  5. 5

    Put it in the serving bowl. Garnish it with dessicated Coconut. Then, add few Amaranth seeds. Note - Add nuts, seeds of your choice or you may dry roast them initially.

    A picture of step 5 of Andhara Special Rava Payasam.
    A picture of step 5 of Andhara Special Rava Payasam.
    A picture of step 5 of Andhara Special Rava Payasam.
  6. 6

    Pour a pinch of honey to make it more appealing. Lastly, top with few rose petals. Serve Rava payasam hot, warm or chilled.

    A picture of step 6 of Andhara Special Rava Payasam.
    A picture of step 6 of Andhara Special Rava Payasam.
  7. 7

    It can be served with pooris. Enjoy delicious Rava Payasam. Note - It may thicken when refrigrated. Balance the consistency by adding milk.

    A picture of step 7 of Andhara Special Rava Payasam.
    A picture of step 7 of Andhara Special Rava Payasam.
    A picture of step 7 of Andhara Special Rava Payasam.
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Kalpna
Kalpna @cook_111394930
on April 19, 2025 05:38
Hyderabad, Telangana
Cooking is a skill. The more you create... the more you unleash your skill. I am here to fulfill my love for cooking..to find something new...something exciting...to learn or gain cooking accolades that I may cherish one day. Cooking is an art and to some extent, am trying to use my creative art skills in cooking. Thanks to Cookpad for giving us this platform where we can share our ideas, stories, the way we like to cook!
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