Rava Payasam

How to Prepare

1. Heat 2 tablespoons of ghee in a heavy-bottomed pan over medium heat.
2. Add 2 cups of rava (semolina) and roast until it turns golden brown and aromatic, stirring continuously (about 5-7 minutes).
3. In a separate pot, bring 10 cups of milk to a boil, stirring occasionally to prevent burning.
4. Slowly add the roasted rava to the boiling milk, stirring continuously to avoid lumps.
5. Reduce the heat to low and let it simmer for 10 minutes, stirring occasionally.
6. Add 2.5 cups of sugar and mix well until fully dissolved.
7. Add 1 teaspoon of cardamom powder and a pinch of saffron strands soaked in 2 tablespoons of warm milk.
8. Stir in 1/2 cup of chopped nuts (cashews and almonds) fried in 1 tablespoon of ghee.
9. Cook for another 5 minutes until the payasam thickens slightly.
10. Remove from heat and let it cool slightly before serving warm.