Godhuma rava payasam is our recent favorite payasam, made with broken wheat, jaggery and milk as main ingredients.
Last year, when we saw samba godhumai rava in Mustafa, Vj told it will be nice if we make payasam with it. So I thought of trying it and bought. From then, I have made many a times, though more like a godhumai sweet kanji type. Why I say kanji because, I prepare without cardamom and cashew nuts as Vj doesn’t like both. I make it with sugar too. and less milk.
Since this Friday Tamizh new year is coming up, thought of posting this special payasam as Tamil New year recipe.
Check out other Tamil new year recipes
Godhuma rava payasam recipe
Recipe Cuisine: Indian | Recipe Category: Dessert
Prep Time: 2 mins | Cook time:25 mins | Serves:3 | Author: Raks anand
Click here for cup measurements
Godhuma rava payasam is a dessert made with cracked wheat, jaggery and milk as main ingredients. Cracked wheat or wheat rava is healthy, flavourful and great texture!
Godhuma rava payasam recipe in tamil
Ingredients
- Godhuma rava – 1/4 cup
- Jaggery – 1/2 cup
- Milk – 1 cup
- Ghee – 1 tsp
- Cashew nuts – 6
- Cardamom – 1
- Salt – a pinch
Method
- First heat a small pressure cooker with 1 tsp ghee, roast cashew nuts until golden in low flame. Keep aside.
- Next add wheat rava to it and roast for a minute in medium flame.
- Carefully add 1 cup water, pinch of salt. Pressure cook for 3-4 whistles in medium flame.
- Once done, mix well. Heat jaggery with 1/4 cup water to melt it. Add it filtered to cooked wheat.
- Boil in low flame for 5 minutes until the mixture turns thick.
- In low flame, add milk and stir well. Add powdered cardamom, roasted cashew nuts,
- Keep mixing until it starts thickening. As it cools down, it will get thicker, so switch off accordingly. It will roughly take under 2 minutes.
Notes
- While pressure cooking, you can add more water upto 1/2 more cup depending on the variety of wheat you use.
- Instead of jaggery, you can use sugar too.
- You can replace milk with coconut milk.
- Crisp ghee fried chopped coconut can be added along cashewnuts. Raisins also can be added according to your preference.
- In case it gets too thick after cooling down, you can adjust the consistency by adding little milk.
Step by step pictures
- First heat a small pressure cooker with 1 tsp ghee, roast cashew nuts until golden in low flame. Keep aside.
- Next add wheat rava to it and roast for a minute in medium flame.
- Carefully add 1 cup water, pinch of salt. Pressure cook for 3-4 whistles in medium flame.
- Once done, mix well. Heat jaggery with 1/4 cup water to melt it.
- Add it filtered to cooked wheat. Add 1/2 more cup of water.
- Boil in low flame for 5 minutes until the mixture turns thick.
- In low flame, add milk as you keep stirring.
- Add powdered cardamom, roasted cashew nuts, Keep mixing until it starts thickening. As it cools down, it will get thicker, so switch off accordingly. It will roughly take under 2 minutes.
Serve warm. Great taste, flavour and texture too! 
Looks like a very easy recipe…the texture looks more like javvarisi payasam, which is my favorite…lovely props and great clicks as usual Raji:)
Hi, Can we add sago to this payasam????
Hi…we get lapsi rava here(bigger variety)..can it be done with that??
Yes, you can sure 🙂
Yes you can sure do. Just make sure to cook softly before adding jaggery.
Thank you 🙂
I tried it. It's awesome
Nice shot… And must try recipe 🙂