SAVATE BEEJADA PAYASA (KHEER)

Savate Beej (Hand made Cucumber seeds using rawa) Kheer on the ocassion of Tulsi Vivah.

Had seen this post in one of the food group posted by my friend Pooja. Wanted to try my hands on it. So got the recipe from her to make this traditional kheer from Karnataka.

Thoroughly enjoyed and loved the process of making these tiny seeds with fingers.

Ingredients:

· Semolina – 1small cup

· Pinch of salt

· Water

· Milk – 1 ltr

· Sugar – 1 cup (as per your preference)

· Ghee – 1 tsp

· Cardamom powder – ¼ spoon

· Almonds (small pieces)

· Cashews (small pieces)

Method:

· First make a semi hard dough using semolina, salt and water. Let it rest for 10 mins.

· Now start making small savate beejas by pinching a very small portion of the dough. Keep

the beejas in a plate, it won’t stick to each other and will dry on its own.

(if you want to store it, sun dry it for some time).

· Heat a pan with some ghee and roast the savate beejas on low flame and keep it aside, now add dry fruits to it, roast till it turns golden brown in colour. Keep it aside.

· Take another utensil and boil the milk, stirring occasionally. Once it starts to boil, low the flame and add the roasted savate beejas to it.

· Give it a good mix, let the savate beejas cook and keep stirring it at regular intervals.

· Now add sugar and mix well, keep stirring on low flame.

· Now add dry fruits and cardamom powder and mix well.

· Savate Beejada Payasam is ready to be served.