Sunday, August 9, 2015

Sujir Payesh / Rava Kheer

Okay...So, now I am officially fed-up!! First it rained for a whole 1 and half month. Every time...morning, dawn, dusk, evening. I woke up with rain. In the noon it rained and when I went to sleep, then also it poured. Finally it stopped, we were relieved that finally monsoon took its time off, but then came this blotchy and patchy weather. We haven’t seen Sun for almost 2 months. It’s gloomy, cold, chilly, and foggy and I am all prepared to call it stinky too.

how to cook bengali style rava kheer with step by step pictures

All my dresses are stinking, shoes are stinking and the beds....sadly they will stink soon too. What am I going to do then??

rava kheer bengali style cooking
Roast the semolina with some ghee and green cardamoms

sujir payesh method and bengali recipe
Roast until the semolina becomes golden

Hubby has bought a light sweater today to use in the night!! heard it right. This monsoon has become that much cold. Nights are too chilled to sleep without a heavy cover.

classic bengali sujir payesh recipe bengali style
Add milk, roasted cashews, raisins and sugar

rava kheer cooking recipe
Add more milk to get that liquid consistency

My cats have become cuddly too. They refuse to leave the blanket even in the morning. One even crawls inside and tries to hold it back when I pull it out of the bed.

how to make bengali style rava kheer recipe

Sujir Payesh / Rava Kheer is simply a semolina porridge. The fine semolina is first roasted with ghee. Then simmered and thickened milk is poured into it to create a smooth and creamy mixture. More milk is then poured to make it liquid like kheer.

bengali style rava kheer recipe

bengali style sujir payesh recipe

Sujir Payesh is a very popular dessert come evening snack among the Bengalis. Due to its light taste and simplicity it is more popular among breakfast menus than the rice kheer / chaler payesh, which is prepared for more grand and pious occasions. It is also a good option when we go for a not so heavy lunch during a small gathering. Luchi / Bengali style puri and sujir payesh is a match made in heaven. Chapatis with some spicy potato curry, followed by a simple sujir payesh is the perfect Sunday breakfast I need.

how to cook sujir payesh recipe

Sujir Payesh / Rava Kheer / Semolina Porridge
Serves 4-6

how to cook bengali style sujir payesh with step by step pictures

1 cup fine sooji / semolina
500ml whole milk – room temperature
Sugar – as per taste
½ cup broken cashew – raw (You can also use some almonds, walnuts and pistachios)
¼ cup raisins (golden / brown)
4-5 green cardamoms
1 large bay leaf (optional)
1 tbsp ghee / clarified butter

Take a heavy bottomed saucepan and start simmering the milk in it on low – medium flame.
Simmer and let it come to a boil. You can stop here if you do not wish to make the payesh rich or just making the sujir payesh as a regular dessert.
If you are making sujir payesh for “bhog” or for any pious or grand occasion, then you should simmer the milk more and thicken it.
In that case, once the milk comes to boil, put the flame on lowest and keep simmering for 15 minutes, or until the milk is almost reduced to half of the original. Keep stirring during the whole process, so that the milk does not stick or burn to the bottom of the pan.
Once done put off the flame and keep the milk aside.
Heat and melt 2 tsp ghee in a kadai.
Put the cashew in them.
Sauté for 1 minute or until the cashews become lightly brown. Immediately take them out off the kadai and transfer to a bowl.
In the same ghee put the raisins and sauté until they puff up. It will take not much time. Once the puff up, take them out of the kadai and put them with the cashews.
In the same kadai heat and melt the rest of the ghee.
Put the green cardamoms, bay leaf and sauté for some seconds or until the ghee becomes aromatic.
Now add the semolina or sooji and start stirring. Keep stirring slowly until the sooji / semolina becomes a little golden in colour. Do not roast for too long or they will become brown. This will take some 7-10 minutes on low flame.
Once the sooji / semolina is nicely roasted and has become golden, slowly pour the milk into the kadai. With one hand keep stirring the semolina / sooji, so that everything mix evenly and no lumps form in this process.
Pour 70% of the milk.
Add the already roasted and sautéed cashews and raisins.
Add the sugar. If you are not sure how much sugar you will need, start by adding ¼ cup. This is the minimum, I always start with. Then when all the sugar is dissolved, then taste and add accordingly.
Keep stirring the milk and semolina. The mixture will thicken and soon will absorb all of the milk.
At this point add the rest of the milk and mix evenly to create to a smooth texture and consistency.
Taste and adjust the sugar.
Put off the flame.

Soojir Payesh will thicken and become stiff once it becomes cold. So if you want your payesh to remain liquid, add more milk to it. An extra 100-150ml of milk / water will be enough to do that.

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