Last week was so busy. It was a spring break for my kiddo and we spent the entire week doing various activities. It was a fun filled week and now back to the daily grind:( So after week long break, I am back to blogging with a dessert perfect for the upcoming festival of GUDI PADWA (new year celebrated in parts of Karnataka and also in Maharashtra and Andhra Pradesh. Today, I am sharing with you an easy to prepare dessert.. Sooji Kheer / Rava Payasam / Semolina Pudding. It is so good and healthy that we sometimes have it in the morning as a part of our breakfast.
Gudi Padwa is celebrated on the first day of "chaitra" month officially marking the beginning of the new year according to the lunisolar hindu calender. Actually Gudi padwa is the marathi name for "Chaitra Shukla Prathipada".In Karnataka and Andhra Pradesh, this festival is called UGADI . On this day the celebrations begin before sunrise. After taking an early morning oil bath, people worship Lord Brahma . It is believed that Lord Brahma created the universe on this day. When the worship of Lord Brahma is complete, the Gudi is hoisted .
Bright green or yellow cloth adorned with brocade (zari) tied to the tip of a long bamboo over which gaathi (sugar crystals), neem leaves, a twig of mango leaves and a garland of red flowers is tied. A silver or copper pot is placed in the inverted position over it. Altogether, it is called as Gudhi. It is hoisted outside the house, in a window, terrace or a high place so that everybody can see it. The practice of raising the Gudhi was started by Shivaji Maharaj to welcome the new year and symbolizes victory "Vijay Dhwaj". This post is dedicated to Ugadi / Gudi Padwa specials hosted by Jayashree.
Now lets see how to prepare this kheer..
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
- Sooji / Rava / Semolina : 1/4 cup
- Low Fat Milk : 3 cups
- Evaporated milk : 1 cup (235 ml)
- Sugar : 1/4 cup +1 tbsp (adjust according to taste)
- Almonds (blanched, skin removed and chopped) : 1 tbsp
- Cardamom powder : 1/4 tsp
- Saffron : 1 pinch
- Raisins : 2 tbsp
- Cashews : few
- Ghee / clarified butter : 2 tsp
- Heat 2 tsp of ghee. When hot, fry cashews and raisins separately and set it aside. In the same pan, roast the rava / semolina on low heat for 3 minutes or so until you get a nice aroma.
- Heat milk and evaporated milk. Add the saffron and almonds to this milk. Cook on low - medium heat.Keep stirring the milk.
- Once it comes to a boil, add the sugar.Slowly add the roasted rava/ semolina (spoon by spoon) to the milk and continue stirring so that it doesn't form lumps.
- Heat the mixture on low heat, stirring from time to time. (P.S: Regular stirring is important, else the kheer will stick to the bottom and get burnt.)
- You will notice, the kheer starts to thicken. At that time, add the cardamon and the fried cashews and raisins. (Note: I do not like the kheer too thick. Also, once the kheer rests for sometime, it starts to thicken.)
- Serve hot, warm or even chilled. Personally, I like to drink a hot cup of this kheer:)
Do check out other delicious recipes perfect for festivals:)