Wheat rava payasam – Healthy godhuma rava payasam made with milk, jaggery, nuts and ghee. This is a simple, easy and quick sweet recipe that you can try for any festive occasion. Wheat rava is similar to semolina but with much of the bran intact. So it is much more nutritious and is considered to be a healthy substitute to semolina or bombay rava.
Wheat rava can be used to make khichdi, upma, pongal and many more dishes. Infact it can easily replace the refined rava – i.e suji or bombay rava in most recipes. I made this wheat rava payasam a few times before and found to be delicious and good dish that doesn’t need sugar as jaggery is used.
I always prefer to make jaggery syrup for any payasam that is made with jaggery. The jaggery syrup enhances the taste of the payasam and also keeps it fresh for long time. However if you like to skip this step, you can but make sure the jaggery is clean and free from any debris.
Wheat rava payasam recipe
Wheat rava payasam recipe | Godhuma rava payasam
Rava payasam is a simple sweet dish made with whole wheat semolina, jaggery, ghee and nuts. It can be prepared even with sugar.
Ingredients (240 ml cup used)
Ingredients for rava payasam
- ½ cup wheat rava or daliya or godhuma rava
- 2 tbsp moong dal (optional, use up to 4 tbsps if you like)
- ½ to ¾ cup jaggery (I used ½ unrefined jaggery)
- ½ tsp cardamom powder or elaichi powder
- 2 cups water
- 2 cups milk full fat
- 2 tbsp ghee
- 10 cashews split or chopped or as needed
- 10 raisins or as needed
How to make the recipe
Preparation for rava payasam
Wash rava and dal until the water runs clear. Drain and set aside.
Grate jaggery and add to a small pan with little water. Boil it until the jaggery melts and turns sticky. You don't need to check any string consistency. Set this aside and cool completely.
Making wheat rava payasam
Heat ghee in a heavy bottom pot and fry the cashews until light golden. Then add raisins and fry until they turn plump. Set aside in a plate.
To the same pot add rava and dal. Fry until golden on a medium flame. Keep frying till a nice aroma comes out from the rava and ghee.
Pour 2 cups of water and mix well. Cover and cook on a medium to low flame until the water is absorbed completely.
Pour 2 cups of milk and mix well. Cook on a low to medium heat till the rava is cooked completely and it turns soft.
- If needed pour more milk to adjust the consistency. The mixture must be thick but of runny consistency as it turns thick after cooling. Add cardamom powder. Turn off the stove.
Make sure the jaggery syrup is cooled completely. Filter to the cooked rava. You can also add grated jaggery directly at this stage.
Mix well and cook no further. Pour some ghee if desired. Garnish with cashews and raisins.
Serve wheat rava payasam hot or warm. If offering to god for puja cool the rava payasam completely.
Make sure the jaggery syrup is cooled completely before adding to the payasam.
You can also add jaggery directly to the payasam without making syrup but the payasam made with thickened jaggery syrup tastes best.
Preparation for wheat rava payasam
1. Wash wheat rava and dal a few times. Drain and set aside. You can also soak for 30 mins if you desire. I did not soak them. Grate jaggery and add it to a pan. I used unrefined jaggery so it is moist.
2. Pour about 3 to 4 tbsp water.
3. Heat on a medium flame and cook until the syrup turns sticky. It doesn’t need any string consistency. Set this aside to cool completely.
4. Heat ghee in a heavy bottom pan or pot. Fry the cashews until slightly golden. Then add in raisins and stir.
5. They will turn plump very soon, then remove to a plate and keep aside.
How to make wheat rava payasam
6. To the same pan, add wheat rava.
7. Add moong dal.
8. Fry on a medium heat until golden and aromatic.
9. Pour water and stir well. Cook covered until the water is absorbed completely.
10. Next pour milk and stir well.
11. Cook on a low flame stirring often until the rava is cooked and soft. If needed add more milk. I did not add more milk but cooked on a low flame.
12. Add cardamom powder. Turn off the heat.
13. The jaggery syrup must be cooled completely. Then filter it to the rava payasam.
14. Mix well and cook no further. The payasam has to be thick but of pouring consistency. It will thicken slightly after cooling. Pour some ghee if desired.
Garnish rava payasam with cashews and raisins. Serve warm or cold.