Tuesday, February 17, 2015

Godhumai Rava Payasam

Godhumai or Wheat Rava Payasam is made with jaggery and coconut milk. It can be made as prasad for all auspicious occassion. I have kept the ghee and coconut milk levels to the minimum. If you do not prefer coconut milk it can be replaced with normal mik. Please refer the notes section for details.

Servings - 3
Godhumai/ Wheat Rava - 1/4 cup
Thick Coconut Milk - 1/2 cup
Water - 1 1/4 cups
Jaggery -  1/2 cup grated
Cardamom powder - 1 tsp
Salt - a pinch
Ghee - 1 tsp
For Garnish
Cashew Nuts - 1 tsp chopped
Raisins - 10 nos
  • Heat ghee in a thick bottomed pan. Add the chopped cashews and fry till golden brown and keep it aside.
  • Add the raisins fry them too and keep aside.
  • In the same pan add the wheat rava and fry over medium flame till the wheat rava gets a red colour and a nice aroma emanates. It took me 5-6 minutes.
  • Add the water to the wheat rava, cover and cook on low flame till the wheat rava becomes soft and the water is absorbed. This took 15 minutes.
  • Meanwhile grate the jaggery and keep it aside. 
  • When the rava gets fully cooked add the grated jaggery, salt and cook well on a medium flame, in an open pan till the payasam thickens.
  • Switch off flame and add the cardamom powder and coconut milk. Stir well.
  • Garnish with cashews and serve hot / cold.
  • You can used boiled normal milk instead of coconut milk
  • You can also alter the levels of jaggery.
  • Jaggery syrup can be used instead of grated jaggery.

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