Semolina Pāyasam (Ravā Pāyasam)

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Semolina Pāyasam (Ravā Pāyasam)

Semolina Pāyasam can be consumed once or twice a week, in all seasons. 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. It can be taken separately or as part of the main meal.

Preparation – 40 minutes

Serves 12 – 14

Ingredients :

½ cup/125ml ghee – melted 

1 cup/170g coarse semolina (ravā)

4 cups/1-litre water

4 cups/1-litre milk

teaspoon saffron (optional)

2 cups/400g light brown sugar

Voggarane:

¼ cup/60ml ghee – melted 

¼ cup/25g raw almonds – approx 25 pieces

cup/35g raw cashews  – approx 25 pieces

¼ cup/40g raisins

½ tsp ground cardamom – 6 pods

Preparation :

Roughly chop the almonds and 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 and grind into a coarse powder. Set aside.

Measure out the remaining ingredients.

Toast the semolina:

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.

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.

Prepare the pāyasam:

In a large heavy saucepan bring to boil the milk and water.

Sprinkle in the saffron.

Gradually add in the toasted semolina, and continue to simmer, stirring every so often for approximately 5 minutes.

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:

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

Finish the pāyasam:

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

Cover and allow the flavours to develop and for the pāyasam to cool down.

Serve warm or at room temperature. 

The pāyasam will thicken as it cools.

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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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