Semolina Pāyasam (Ravā Pāyasam)

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Semolina Pāyasam (Ravā Pāyasam)

Semolina Pāyasam is a healthy sweet that strengthens the body. It is easy to digest and suitable for all constitutions. For those who have kapha imbalance, serve pāyasam as part of the main meal. More than 1-2 cups in one sitting is not recommended.

Preparation – 40 minutes

Serves 12 – 14

Ingredients 

½ cup/125ml ghee

1 cup/170g coarse semolina (rava)

4 cups/1-litre water

4 cups/1-litre milk

tsp saffron (optional)

2 cups/400g light brown sugar

Voggarane

¼ cup/60ml ghee

¼ cup/25 almonds, cut into thirds

cup/35 cashews, cut in half

¼ cup/40g raisins

½ tsp ground cardamom (6 – 8 pods)

Preparation 

1.  Remove the hard shell from the cardamom and grind small black seeds into a coarse powder. Measure out the remaining ingredients – set aside.

Semolina

2.  In a skillet over medium heat, pour in ghee, then semolina – combine well, stirring continuously for 6 -7 minutes until the semolina turns golden-brown and emits a toasted smell.

3.  Turn off the heat and place in a bowl to cool down. Wipe the skillet and set aside so it will be ready to use for the nuts and raisins.

Pāyasam

4.  In a large saucepan bring the milk and water to a boil, then sprinkle in the saffron.

5. Gradually add the toasted semolina – simmer, stirring occasionally for approximately 5 minutes.

6.  Add sugar, stirring continuously for 5 minutes until the sugar has dissolved. Turn off the heat and set the pāyasam aside.

Voggarane

7.  On medium heat, add to the skillet, ghee, then almonds, cashews and raisins – fry until the cashews turn golden-brown and raisins puff up.

8.  Add the nuts and raisins to the pāyasam. Sprinkle in cardamom powder – mix well.

9. Sit undisturbed for the flavours to develop while the pāyasam to cool and thickens. Serve warm or at room temperature.

Serve

Once or twice a week, separately or with meal. Suitable morning or evening, in all seasons.

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SEMOLINA PAYASAM (RAVA PAYASAM)

Pode ser consumida em todas as estações do ano 1-2x/sem. É apropriada para todas as constituições visto ser fácil de digerir.

Pode ser consumida separadamente ou como parte integrante da refeição principal. Não é aconselhável comer mais do que 1-2 chávenas de uma vez.

É uma receita saudável e fortificante. Aqueles que sofre de destabilizações da energia Kapha deverão consumir o paysam como parte integrante da refeição principal.

As medidas são sempre em colheres cheias excepto se mencionado o contrário.

INGREDIENTES

• 1/2 chávena+ 1/4 chávena de ghee
• 1 chávena de semolina de trigo (de grão mais grosso)
• 1 litros/4 chávenas de água
• 1 litro/4 chávenas de leite
• 1/8 colher de chá de açafrão em fio (opcional)
• 2 chávenas de açúcar mascavado (claro)
• 1/4 chávena de passas
• 1/4 chávena de amêndoas (apróx.25)
• 1/3 chávena de cajus (apróx.25)
• 1/2 colher de chá de cardamomo triturado grosseiramente (6 vagens)

PREPARAÇÃO

1. Corte as amêndoas em 3, os cajus em 2. Remova as vagens do cardamomo e triture num almofariz (ou triture de forma grosseira). Reserve.

2. Em lume médio aqueça uma frigideira e adicione 1/2 ghee e a semolina e mexa continuadamente 6-7 min até a semolina dourar e libertar o seu aroma.

3. Desligue o lume. E coloque o preparado numa taça para arrefecer.

4. Numa caçarola de fundo pesado ferva o leite e a água. Adicione o açafrão.

5. Junte a semolina gradualmente enquanto mexe. Mexa durante 5 min.

6. Acrescente o açúcar e mexa por mais 5 minutos sem parar até o açúcar dissolver por completo. Desligue o lume e reserve.

7. Numa frigideira em lume médio junte 1/4 ghee, passas, amêndoas, cajus e frite até os cajus dourarem e as passas incharem.

7.1. Junte a mistura à semolina juntamente com o cardamomo e mexa bem.

8. Tape e deixe assentar para avivar os sabores. Deixe arrefecer um pouco.

Sirva morno ou à temperatura ambiente. A paysam engrossará à medida que arrefecer.

Semolina Pāyasam (Ravā Pāyasam)

Semolina Pāyasam can be consumed once or twice a week, in all seasons. It can be taken separately or as part of the main meal. It is recommended not to have more than 1-2 cups at a stretch. It is healthy and strengthening food.
It is suitable for all constitutions as it is easy to digest. Those who are suffering from Kapha imbalances should have the pāyasam as part of the main meal.

Preparation 40 minutes
Serves 12 – 14

Ingredients :
½ cup/125ml ghee – melted
1 cup/160g coarse semolina (ravā)

4 cups/1-litre water
4 cups/1-litre milk
⅛ teaspoon saffron (optional)
2 cups/400g light brown sugar
Voggarane:
¼ cup/60ml ghee – melted
¼ cup/25g raw almonds – approx 25 pieces
⅓ cup/35g raw cashews – approx 25 pieces
¼ cup/40g raisins
½ tsp ground cardamom – 6-8 pods

Preparation:
1. Roughly chop the almonds, cashews and set aside in a bowl with the raisins.
Remove the hard shell from the cardamom and place the small black seeds in mortar and pestle – grind into a coarse powder. Measure out the remaining ingredients – set aside.
Toast the semolina:
2. In a skillet over medium heat, pour in ½ cup ghee, add the semolina, and combine well, stirring continuously for 6 -7 minutes until the semolina turns a golden-brown colour and emits a good smell.
3. Turn off the heat and place in a bowl to cool down.
Wipe the skillet and set aside so it will be ready to use for the voggarane for nuts and raisins.
Prepare the pāyasam:
4. In a large saucepan bring to boil the milk and water.
5. Sprinkle in the saffron.
6. Gradually add in the toasted semolina, and continue to simmer, stirring every so often for approximately 5 minutes.
7. Add in the sugar, stirring continuously for 5 minutes until the sugar has dissolved. Turn off the heat and set the pāyasam aside.

Prepare the voggarane:
8. On medium heat add to the skillet ¼ cup ghee, the almonds, cashews and raisins – fry until the cashews turn golden-brown and raisins puff up.

9. Add the nuts and raisins to the semolina pāyasam and sprinkle in the cardamom powder – stir to combine.

10. Cover and allow the flavours to develop and for the pāyasam to cool down. The pāyasam will thicken as it cools.

Serve warm or at room temperature.

 

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