Tasty Godhuma Rava payasam South Indian Recipe

godhuma rava payasam

I have received requests to post recipes for festivals like Maha Shivaratri, Navratri, Ganesh Chaturthi. Tomorrow is Maha Shivaratri (17th February, 2015) and am fasting. Down South we eat grains during fasts unlike in North India. I usually like to make recipes that are subtly spiced, not too sweet and with minimal ingredients. Godhuma rava payasam is a fairly simple prasadam, a breeze to make and not to mention, comforting.
The main ingredients in this particular payasam are cracked wheat aka broken wheat and jaggery. Cracked wheat goes by the name godhuma rava in telugu, daliya in hindi, gothumai ravai in tamil and gothambu rava in malayalam. Sweetener of choice is jaggery but sugar can also be used or a combination of both. Vegans can use almond milk or coconut milk. If you have any left over payasam, refrigerate. At the time of serving, add some warm milk, mix over low flame and its as good the day it was prepared. But keep in mind, milk based desserts do not have a long shelf life and its best to refrigerate and eat within 2-3 days of preparation. There are a few variations to cracked wheat kheer. I will also blog another version which calls for the addition of yellow moong dal and coconut milk.
If you are looking for festival food items or prasadam to offer God, godhuma rava payasam fits the bill.

Godhuma rava payasam Recipe

Prep time: 10 min

Cook time: 50 min

Serves: 5

Main Ingredients: cracked wheat jaggery

Ingredients

• Cracked wheat - 1/2 cup (broken wheat/godhuma rava/daliya)
• Water - 3 1/2 cups
• Milk - 1/2 cup, boiled, full fat - optional (if not using milk, increase water quantity by 1/2 cup)
• Jaggery - 1 3/4 cups, grated
• Cashew nuts - 7-8, break into small pieces
• Raisins - 12-15
• Cardamom powder - 1/2 tsp

Method

1. Put the milk to boil. While the milk is boiling, grate the jaggery and set aside.
2. Heat ghee in a heavy bottomed vessel and fry cashew nuts pieces till golden brown. Remove to a plate and add raisins to the vessel and saute till they swell and turn slightly dark. Remove them to the plate that you had transferred the roasted cashew nuts. Set aside them aside.
3. To the same ghee, add the broken wheat aka godhuma rava and fry on low to medium flame till the raw smell disappears and it changes to deep red color. This could take 7-8 mts.
4. Add 3 1/2 cups of water and place lid. Cook on medium flame, stirring once in a while. The rava will absorb the water and swell and cook till soft. This could take approx 18-20 mts.
5. Add grated jaggery and cardamom powder and mix. The jaggery will begin to melt and the payasam will become watery. Cook without lid on medium flame till the payasam thickens. This could take approx 15-20 mts.
6. Turn off flame, add cardamom powder and slowly add the milk and keep mixing till well combined. Remove to a serving bowl and garnish with roasted nuts and raisins.

Tips

• Milk can be substituted with 3 1/2 cups of thin coconut milk and 1/2 cup of thick coconut milk. I will also blog this version of wheat rava payasam.
• The payasam can also be cooked in milk instead of water for a rich flavor.
• Milk can be substituted with water. In that case, you will need 4 cups of water.
• Skimmed milk can also be used. Full fat milk gives a richer flavor.
• You can use upto 2 cups grated jaggery.
• Sugar can be used in place of jaggery. Or you can use both sugar and jaggery i.e 1 cup jaggery and 3/4 sugar.
• If you want a payasam which is not too thick, increase water or milk quantity.