Place a wide mouth vessel (prefer 2 litres vessel) on the burner. Turn on the flame.

Pour half litre ‘full cream’ milk into that vessel. Also pour 300 ml water along with that milk.

Let the milk boil in high flame.
Once the milk boils, turn the flameto LOW mode.

Put the elaichi seeds in hot milk. Stir for 10 seconds.

Start to add the sooji little by little to the hot milk.
Never put the 100-gram sooji in one single step. Sooji may tend to stick together and wont look good.
Stir the contents well.
Turn the flame to HIGH.

Let the sooji get cooked in boiling milk for 3 minutes. Stir occasionally so that sooji don’t stick together.

Once sooji gets cooked, lets add the sugarless kova (100 gram) and start stirring.
Let the flame be in high mode.
Stir till the kova dissolves completely.

Now, add 100 grams of sugar and stir so that sugar dissolves.

Turn off the flame once sugar dissolves completely.
Our rava payasum is ready to be tasted.

Transfer the contents to a glass bowl – pour 1 tablespoon of ghee on the payasum.

This payasum tastes good with bun, bread and serves as a great dessert in most south Indian functions.