Godhuma rava payasam is a traditional dessert made with broken wheat, jaggery and milk as main ingredients. Simple yet satisfactory!
We can make on any day to make it special as well as perfect for auspicious days like Friday or festival days.
Check out my atta kesari recipe and sago payasam recipe in this website.
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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.
Ingredients
Here are the simple ingredients needed to prepare godhuma rava payasam recipe. Refer recipe card below for full list and exact measurements.
Godhuma rava - Wheat rava - is different from the white rava which is cream of wheat, where as this one is just coarsely ground whole wheat. Has more taste, texture and flavour.
Jaggery - Traditionally used in all payasam, these adds a depth in flavors and taste.
Ghee - Adds taste, flavor that is a must for payasam.
Cashews - Gives texture and taste contrast.
Cardamom - Main flavoring agent in this recipe.
Check recipe card for full list and measurements.
Step by step images
- Firstly heat a small pressure cooker with 1 teaspoon ghee, roast cashew nuts until golden in low flame, keep aside.
- Then 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 ¼ cup water to melt it.
- After that, add it filtered to cooked wheat. Add ½ 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.
- Then 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!
Top tips
- While pressure cooking, you can add more water upto ½ more cup depending on the variety of wheat you use.
- In case it gets too thick after cooling down, you can adjust the consistency by adding little milk.
- Do not add jaggery before wheat rava gets cooked.
Substitutions & Variations
- Instead of jaggery, you can use sugar too.
- You can replace milk with coconut milk and avoid ghee (use coconut oil) for a vegan version.
- Crisp ghee fried chopped coconut can be added along cashew nuts. Raisins also can be added according to your preference.
FAQ
If you want rich taste, you can use 2 cups of grated coconut and grind it with ½ cup lukewarm water to get a thick coconut milk extract and add it to the payasam. If using store bought, use ½ cup of thick coconut milk and dilute it with ½ cup water.
Shelf life
If you refrigerate, you can consume for 2 days. Make sure not to leave the payasam more than 3 hours in the countertop. If adding coconut milk, it gets spoiled quickly, so I would not recommend more than 24 hours.
If you are looking for more Tamil new year recipes or details about Tamil New year, check this post.
Click here to read the post in Tamil.
Recipe card
Godhuma rava payasam
Ingredients
- ¼ cup Godhuma rava
- ½ cup Jaggery
- 1 cup Milk
- 1 teaspoon Ghee
- 6 Cashew nuts
- 1 Cardamom
- Salt a pinch
Instructions
- First heat a small pressure cooker with 1 teaspoon 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 ¼ 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.
Video
Notes
- While pressure cooking, you can add more water upto ½ 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 cashew nuts. 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.
Subashini N says
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:)
Nisha Ravi says
Hi, Can we add sago to this payasam????
Saranya Narasimhan says
Hi...we get lapsi rava here(bigger variety)..can it be done with that??
Raks anand says
Yes, you can sure 🙂
Raks anand says
Yes you can sure do. Just make sure to cook softly before adding jaggery.
Raks anand says
Thank you 🙂
Shobha Ajithan says
I tried it. It's awesome
pinky says
Nice shot... And must try recipe 🙂
Senthil says
I like to try this payasam . As per your recipe notes, if we can replace coconut milk instead of milk,how many cups of coconut milk we need for this recipe of 1/4 cup godhuma Rava? Could you pls suggest me the ratio of grated coconut : water to extract coconut milk for this recipe measures? Not going to use milk. We don’t get whole coconut here(only fresh Grated coconut we get). Pls help with my query. Look forward to your reply akka. Thank you
Raks Anand says
You can use same amount of coconut milk that is one cup. Take 2 cups grated coconut, grind with lukewarm water (1/2 cup) and extract milk. Measure and top with water to make it 1 cup in total. You can also reduce coconut we use which gives light coconut milk.
Add coconut milk only after switching off the stove. Mix well and again switch on stove in low heat to just heat it up. gets spoiled quickly, so consume within hour or keep refrigerated.