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 refined sugar as jaggery is used. I always prefer to make 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. More Sweets RecipesPayasam RecipesLadoo RecipesHalwa RecipesBarfi Recipes
Preparation for wheat rava payasam
- 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.
- Pour about 3 to 4 tbsp water.
- 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.
- Heat ghee in a heavy bottom pan or pot. Fry the cashews until slightly golden. Then add in raisins and stir.
- They will turn plump very soon, then remove to a plate and keep aside.
How to make wheat rava payasam
- To the same pan, add wheat rava.
- Add moong dal.
- Fry on a medium heat until golden and aromatic.
- Pour water and stir well. Cook covered until the water is absorbed completely.
- Next pour milk and stir well.
- 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.
- Add cardamom powder. Turn off the heat.
- The jaggery syrup must be cooled completely. Then filter it to the rava payasam.
- 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. Related Recipes
