Rava Payasam is a delectable South Indian dessert that combines the creamy texture of semolina (sooji) with the tropical sweetness of ripe mangoes. This easy-to-make payasam is a refreshing twist on the traditional kheer, perfect for festive occasions or as a sweet ending to any meal.
Rava payasam with mango
This is my first post in New Year and it has to be something sweet. I love mangoes and want to try different kheer other than Semiya payasam. This mango semolina payasam is easy to make when you have a surprise guest. Use a nice ripe mango-like Banganapalli or Alphonse mango for the rich mango flavor. It takes just 10 to 15 minutes from start to end. So it is apt to make while you have surprise guests.
| If you like mango, check out mango recipes. I’m sure you will love it. |
How to make sooji mango payasam
Ingredients used
Method
In a thick-bottomed pot, add water, and when it starts to boil add sooji while stirring continuously to avoid lumps. Sooji cooks fast, so keep stirring. Once it is cooked (sooji will be soft), add milk. When it starts to thicken, add sugar. Once the sugar dissolves, add mango puree and stir thoroughly. When the payasam starts to boil, remove the pot from the flame. In a frying pan, add ghee, roast cashews, and raisins till it turns golden. Pour these roasted cashews and raisins along with ghee over the sooji mango payasam.
| Notes 1. You can adjust the sugar level as per your preference. But the quantity mentioned was just perfect for us. 2. Once you add the mango puree, the payasam doesn’t have to boil too much. 3. If the kheer gets thick, add ¼ cup more boiled milk and adjust the sugar. 4. You can also roast the sooji in ghee for 2 mins before adding it to water. |
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Recipe for rava payasam
Rava Payasam with mango
Equipment
- Pot
Ingredients
- 1/4 Cup Fine rava/sooji/semolina
- 1/4 Cup Mango puree
- 1/2 Cup Water
- 1/2 Cup Whole milk
- 1/3 Cup Sugar
- 1 Tbsp Ghee
- Cashews and raisins few
Instructions
- In a thick-bottomed pot, add water, and when it starts to boil add sooji while stirring continuously to avoid lumps. Sooji cooks fast, so keep stirring.
- Once it is cooked, add milk. When it starts to thicken, add sugar.
- Once the sugar dissolves, add mango puree and stir thoroughly.
- When the payasam starts to boil, remove the pot from the flame.
- In a frying pan, add ghee, roast cashews, and raisins till it turns golden.
- Pour these roasted cashews and raisins along with ghee over the sooji mango payasam.
Notes
- You can adjust the sugar level as per your preference. But the quantity mentioned was just perfect for us.
- Once you add the mango puree, the payasam doesn’t have to boil too much.
- If the kheer gets thick, add ¼ cup boiled milk and adjust the sugar.
- You can also roast the sooji in ghee for 2 minutes before adding it to water.
- If you don’t have mango but want to enjoy rava payasam, you can just skip adding the mango puree. Still the payasam tastes great.
Nutrition
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This post was originally published in 2016. Now updated with new pictures and more content.
I made this easy rava payasam with mango, and it’s delicious! Sweet, creamy, and the mango adds the perfect touch!
Thank you
The creamy texture with the sweetness of mango and subtle hint of cardamom makes it so indulgent yet light—perfect for festive occasions or when you’re craving something unique.
Thank you
This was such a fun recipe to make! I love the flavors..it’s truly perfect!
Thank you
I never made Payasam before, so I was intrigued reading the recipe. This was so easy to make and the mango flavor really comes through. Utterly delicious with the raisins and crunchy nuts in it!
Thank you
Thank you for sharing this recipe. It was really helpful.
You are welcome.
Love anything with mangoes. This payasam must be yummy
Thank you dear..Indeed it was yummy
So flavourful… Awesome
Thank you☺️
welcome to blog world..payasam looks very tasty with lovely combination…
Thank you☺️
Delicious!!
Happy Onam…
Thank you.. happy Onam☺️
Happy Onam! This looks awesome ?
Thank you priya☺️
Love this recipe ! Delicious !
Thank you☺️