This pre-festival recipe series is like a glory of sweet things happening every day at my home back to back. I usually opt making this simple yet delicious rava payasam on the festival day because it requires very very less time and it doesn’t need any fancy grocery that I had to plan in advance. Fine rava or sooji which is most common ingredient stocked in my pantry finds itself in the form of payasa on that big day.
Rava or sooji has few properties like it gets cooked very easily and within less amount of time. Also it has the tendency to thicken with time. So while making rava payasam you need to ensure you have some extra coconut milk with you in case it gets thick while serving.
I have used around 3 cups of coconut milk for just 1/4 cup of rava to keep the rava payasam in it’s actual spooning consistency till the point of serving. A glass of warm rava payasam topped with lots of cashews, raisins and almonds can take your festival lunch to the next level for sure.