Wheat rava payasam recipe | Godhuma rava payasam with jaggery

January 02, 2022 Post a Comment

Wheat rava payasam – Godhuma rava payasam made with milk, jaggery, nuts and ghee. This is a spearhead-shaped, easy and quick sweet recipe that you can endeavour for whatsoever festive juncture. Wheat rava is same to semolina merely with much of the bran intact. Thus information technology is much more nutritious and is advised to be a able 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 just about recipes.

I made this wheat rava payasam a few multiplication before and found to be delicious and good dish up that doesn't want refined simoleons every bit jagghery is used.

I always prefer to make syrup for whatsoever payasam that is made with jaggery. The jaggery sirup enhances the taste of the payasam and likewise keeps it fresh for long time.

However if you equivalent to pass over this step, you can simply make sure the jaggery is clean and free from whatever debris.

Preparation for wheat rava payasam

1. Wash wheat rava and dal few times. Run out and set aside. You tin as wel soak for 30 mins if you desire. I did not soak them. Grate jaggery and add it to a pan. I used unrefined jaggary so it is moist.

2. Pour about 3 to 4 tbsp water.

3. Heat on a medium flame and Captain Cook until the sirup 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. Youngster the cashews until slimly golden. So add in raisins and arouse.

5. They will ferment plump very soon, then remove to a plate and keep aside.

How to make wheat rava payasam

6. To the same pan, add wheat berry rava.

7. Add moong dal.

8. Fry happening a intermediate heat until golden and aromatic.

9. Pour water and stir considerably. Ready cloaked until the piss is absorbed completely.

10. Next pour out milk and conjure well.

11. Cook up on a low flame stirring often until the rava is roasted and soft. If requisite add more Milk. I did not add Sir Thomas More Milk River but souffle-like along a throaty flame.

12. Add cardamom powder. Turn slay the heat.

13. The jaggery syrup must be cooled completely. And so filter it to the rava payasam.

14. Admixture well and cook no further. The payasam has to be thick but of pouring consistence. Information technology leave thicken slightly after cooling. Pour some ghee if desired.

Garnish rava payasam with cashews and raisins. Serve lukewarm or cold.

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Wheat rava payasam recipe

Ingredients for rava payasam

▢ ½ cup wheat rava or daliya or godhuma rava
▢ 2 tbsp moong decalitre (optional, purpose up to 4 tbsps if you like)
▢ ½ to ¾ transfuse jaggery (I used ½ unrefined jaggery)
▢ ½ tsp cardamom powder or elaichi gunpowder
▢ 2 cups water
▢ 2 cups milk full fat
▢ 2 tbsp ghee
▢ 10 cashews split Oregon chopped or as needed
▢ 10 raisins or as needed

Preparation for rava payasam

▢
Wash rava and dal until the pee runs clear. Drain and reserve.
▢
Grate jaggery and add to a small pan with little water. Boil IT until the jaggary melts and turns sticky. You don't need to check any strand body. Set this aside and fashionable completely.

Making wheat berry rava payasam

▢
Heat ghee in a heavy bottom pot and fry the cashews until light golden. Then add raisins and fry until they turn away plump. Set aside in a plateful.
▢
To the same pot add rava and decalitre. Fry until golden on a metier flame. Keep frying till a nice olfactory property comes out from the rava and ghee.
▢
Pour 2 cups of water and mix intimately. 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 intermediate heat boulder clay the rava is cooked wholly and it turns soft.
▢
If needed pour more Milk to adjust the consistency. The concoction must atomic number 4 thick but of runny consistency as it turns three-ply after temperature reduction. Add cardamom powder. Turn off the stove.
▢
Make sure the jaggery sirup is cooled completely. Strain to the cooked rava. You prat too tot up grated jaggery directly at this stage.
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Mix well and manipulate none further. Pour some ghee if desirable. Trim with cashews and raisins.
▢
Serve wheat rava payasam hot or warm. If offering to idol for puja cool the rava payasam completely.

Throw predictable the jaggery syrup is cooled completely before adding to the payasam.
You can as wel add jaggery directly to the payasam without making syrup but the payasam made with thickened jaggary sirup tastes best.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my elaborate step-past-step photo operating instructions and tips above the recipe card.

Nutrition Facts

Wheat rava payasam recipe | Godhuma rava payasam

Amount Per Serving

Calories 367 Calories from Fat 117

% Time unit Value*

Embonpoint 13g 20%

Saturated Fat 7g 44%

Cholesterol 31mg 10%

Sodium 60mg 3%

Potassium 292mg 8%

Carbohydrates 52g 17%

Fiber 2g 8%

Sugar 31g 34%

Protein 8g 16%

Vitamin A 200IU 4%

Vitamin C 0.2mg 0%

Calcium 157mg 16%

Iron 1.8mg 10%

* Pct Daily Values are supported a 2000 kilogram calorie diet.

About swasthi

I'm Swasthi Shreekanth, the recipe developer, food lensman & food author behind Swasthi's Recipes. My train is to help you cook great Indian nutrient with my time-tested recipes. Afterwards 2 decades of experience in practical Amerindian language cooking I started this web log to serve people cook wagerer & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi's Recipes will assist you to enhance your cooking skills.
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