Godhumai Ravai Payasam - Wheat rava cooked with milk, sweetened with jaggery and seasoned with dry fruits. I make payasam everyday during navratri festival. It is Sunday and the grain to be used is wheat, so I made wheat rava payasam for the morning neivedyam. Atta ladoo, atta sheera, panjiri can also be made for neivedyam in the evening. Wheat rava sambar sadam can be prepared for the afternoon neivedyam. I'm making this payasam in my 2 ltr pressure cooker, can also be made in the open pot.
How to make:
Saute wheat rava in ghee for 10 seconds. I'm using samba godhumai ravai or fine wheat rava.
Pressure cook wheat rava in milk.
Melt jaggery and filter impurities.
Simmer cooked wheat rava and jaggery.
Season with nuts and raisins. Ghee is used for seasoning.
Substitutions.
- Use water in the place of milk.
- Use sugar or country sugar instead of jaggery
- Whole milk can be substituted with skimmed milk.
- Cardamom can be replace by cardamom essence. Add 1 tsp if adding cardamom essence finally.
Variations:
- Rava payasam can be prepared in the same way.
- Condensed milk can be added for a richer taste. If adding condensed milk add, 1 or 2 tbsp at the end i.e before seasoning and allow for a boil.
Vegan:
Use coconut milk instead of milk for a vegan version. Extract first and second and third coconut milk. Cook wheat rava in second and third coconut milk. Add jaggery. Finally add first coconut milk, allow for one boil and switch off the flame.
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Recipe:
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| Godhumai ravai payasam |
A wheat based dessert cooked in milk and seasoned with dry fruits.
Total Time Taken: 30 minutes
No. of servings - 4
1 cup = 200ml
Ingredients:
Ghee - 1 tsp
Wheat rava - 1/2 cup
Whole milk - 3 cups + 1 or 2 cups more for adjusting consistency
Jaggery(block)/achu vellam - 1.25 block(broken to pieces)
Water - 1/2 cup
Condensed milk - 1 or 2 tbsp(optional)
Seasoning:
Ghee - 1 or 2 tbsp
Cashews - 1 tbsp
Elaichi - 2
Raisins - 1 tbsp
Directions with pics:
1. Heat ghee in the cooker/pan. Saute wheat rava for 10 seconds.
2. Add milk, stir well and pressure cook for a single whistle in a low flame. Allow to cool down.
3. Melt jaggery in a sauce pan by adding water. Filter the same to remove impurities.
4. Open the cooker/pan, add filtered jaggery,
5. Simmer for a few seconds in a very low flame.
6. Adjust the consistency of the payasam/kheer by adding some milk or water. At this stage ,condensed milk can also be added for a richer taste if required.
7. Heat ghee in a seasoning pan, add cashews, almonds(optional), elaichi, raisins. Saute till cashews become golden and raisins swell up.
8. Pour the seasoning over the payasam and serve.
Payasam in an open pot:
Ingredients remain the same.
1. Heat ghee, add wheat rava, saute for 10 seconds. Only fine wheat rava can be cooked in the open pot method. Bigger granules need pressure cooking.
2. Add 2.5 cups of water, when it comes to rolling boil add wheat rava.
3. Cover with a lid and cook till all the water is absorbed and rava is cooked.
4. Melt jaggery in a sauce pan and filter the impurities using a filter.Add filtered jaggery to the cooked wheat rava. Skip this step if using country sugar.
5. If using country sugar, add 2 cups in this stage.
6. Simmer after adding jaggery or country sugar. Add water(hot) if required.
7. Cool down the payasam.
8. Add 2 cups of milk, allow for a single boil. At this stage ,condensed milk can also be added for a richer taste if required.
9.Heat ghee in a seasoning pan, add cashews, almonds(optional), elaichi, raisins. Saute till cashews become golden and raisins swell up.
10.Pour the seasoning over the payasam and serve.
Note:
- It is important to cool down the payasam after adding jaggery or country sugar, before adding milk as simmering the payasam with milk and jaggery curdles the payasam.
- Add country sugar or plain sugar after adjusting the consistency, if you prefer more sweet.
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