Malaysian Rava/Semolina Kheer

The Indian side of me is out today (Sardine Varuval/Dry Style & Pepper Garlic Rasam). Actually, not really today, I made this Indian dessert (Mango Kulfi) two months back. As usual, my recipes are, sadly ditched aside due to blogging time constraint. Trust me, who ever said blogging is as simple as perceived? It is not. My plate is forever filled up with endless chores at one go. One minute is cleaning, the other minute cooking, so on and so forth. Not easy right? I know. There is no end to housework right? I know again (Curry Leaves Hummus, Indian Chicken Curry & Bitter Gourd Prawn Curry).  So, how can I park myself right in front of my laptop constantly, and mind you too much of laptop staring is also ruining my health (Gobi 65, Chilli Potato, Indian Fish Achar, Tapioca Poriyal & Black Lentil Vadai).So, I have no other choice but cut down on blogging.


Having said that, I am still showering sugar rush happiness (Lemon Squares) on all of you today.  Rava/Semolina Kheer. Not the same as the rest because this kheer is sweetened with palm sugar (Malaysian Banana Pancake), instead of white sugar, additionally palm sugar syrup served separately to suit yourself, according to your level of sugar rush. Still, anyone for the matter, I believe can make this Rava/Semolina Kheer (Semolina Ladoo, Suji Cookies, Sujee Cake & Kesari). Easy preasy. Will you please stop believing those who will frighten you by saying that kheer is the most  difficult dessert (Peach Raisin Bread Pudding, Mandarin Orange Marmalade & Banana Chocolate Cake)? One which they will also claim as family guarded secret, yet for the sake of blogging fame, for you sake actually, they are releasing the recipe (Cherry Rice Pudding & Tam Tim Krob/Red Rubies). Duh!  Enough said I suppose, allow Nava K now to guide you through on how to make her version of a simplified Rava/Semolina Kheer (Pumpkin Sago Dessert & Sago Gula Melaka) aka known as payasam, ksheeram and payasa, of course the high-tec impressive name is Fereni (Green Pea Sago Payasam). Take care. Shall bump into you again.

Ingredients
1 cup rava/semolina
1/2 cup sago
1 cup thick coconut milk
Sugar - as needed
2 tbsp ghee
2 tbsp cashew nuts
2 tbsp raisins
A pinch of saffron strands/or use yellow colouring
1/4 tsp nutmeg powder/or replace with cardamom powder
Water as needed

Method
Soak sago for 1 hour. In between change the water and rinse (rinse gently to avoid breaking sago).
Then, simmer enough water and add sago.
Stir and cook sago till translucent.
Drain, rinse under running water and keep aside.
Meanwhile, simmer 2 cups of water.
When heated through, add rava.
Keep stirring so that rava does not lump up together.
Add sugar and stir to dissolve.
Pour coconut milk, add sago, saffron strands and nutmeg powder.
Heat through and off the heat.
In a pan, quickly fry cashew nuts and raisins in ghee.
Tip in kheer and stir.
Note: Adjust ingredient as per taste.
Dilute kheer with more water and coconut milk if you like.