I have lot of memories attached to this dish. My mother used to make this for me whenever I requested her to make something sweet, to satisfy my sweet tooth. As a kid, I really enjoyed it. I really miss those days.
- Semolina/Sooji/ Rava- 1/4 cup
- Milk*- 2 cups
- Sugar- 1/4 cup
- Saffron strands- Few
- Cardamom pods- 3
- Ghee (clarified butter)- 1-2 tsp
- Cashew nut and Raisins- 1 Tbsp each
Measure the milk (mine was a mixture of water and milk).
Heat the milk along with saffron, on a medium heat.
While the milk is getting heated, prepare the semolina mixture.
First heat ghee in a pan. Then fry the cashews and raisins separately until it turns slight brown. Then transfer them into a bowl.
In the remaining ghee, add the semolina and fry until you get a nice aroma (don't turn it brown).
Once you get the aroma, pour the hot saffron milk little at a time and mix vigorously (Care should be taken while pouring the mixture. Otherwise you will get lot of lumps).
Let the mixture boil for a minute or two. Then add the sugar and mix well. Then turn off the heat. Finally add the cardamom powder and mix well. Garnish with roasted cashews and raisins. Rulaoa Paaysu is ready!!
Serve it warm or chilled. Above measurement serves 2-3 people.
Note: As Paayasam cools, it starts to thicken. Add more milk to get the desired consistency.