Learn how to make simple & delicious Godhuma Rava Payasam recipe with video tutorial and detailed step by step photos. This nutty, aromatic Wheat Rava Payasam is perfect for festivals, celebrations or whenever you crave a quick wholesome sweet!
Godhuma Rava Payasam is a delicious, traditional South Indian dessert made with Samba wheat rava, cooked in milk and sweetened with jaggery. It is flavorful, earthy, and nutty with the mild fragrance of cardamom. This payasam brings together simple ingredients to create a comforting sweet fit for any festivals or celebrations.
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Though the core ingredients remain the same, every region in South India will have its own take on this payasam. In Kerala, it is known as Gothambu Payasam and is traditionally prepared with coconut milk. In Andhra, the wheat rava is simmered directly in milk, making it naturally creamier. My recipe uses pressure cooker for convenience - quick to prepare yet just as comforting and delicious.
Key Ingredients
- Godhuma Rava (Wheat Rava/Broken Wheat): The star ingredient that gives the payasam its hearty, nutty texture. I love to use Samba Wheat rava for its fragrance and texture.
- Jaggery: For sweetness but it also adds a deep, caramel like flavor which is impossible to get through white sugar.
- Milk: Adds richness and creaminess to the payasam.
- Cardamom Powder: lends the classic fragrance and flavor to this South Indian sweet.
- Cashews fried in Ghee for a touch of indulgence and texture.
For full list of ingredients and exact measurements, check the recipe below.
Step by Step Instructions
In a pressure cooker add 1 cup water along with ⅛ teaspoon salt. When the water begins to boil, add ½ cup wheat rava. Mix well.
Pressure cook on medium heat for 2 whistles and open the lid once the pressure drops. Give the cooked wheat rava a good mix and set it aside.
In a heavy bottomed pan, heat 1 teaspoon ghee. Fry 10-12 cashews until golden brown. Remove and set aside.
In the same pan add the pressure-cooked wheat rava along with 1 cup jaggery powder.
Mix well until the jaggery is fully melted. The mixture loosens up. Add ¼ teaspoon cardamom powder.
Cook on low flame until the rava and jaggery comes together. Add 1.5 cups milk (boiled, cooled).
Mix well and remove from heat. Garnish with roasted cashews.
Serve hot or chilled as a dessert!
Recipe Notes
- Pressure cooking is optional - you can cook the wheat rava directly in a pan but the ratio of water to rava should be 3:1, so use 1.5 cups of water for ½ cup of rava.
- Consistency of the payasam will thicken over time, add a splash of warm milk or water before serving.
- Salt is optional, but it enhances the sweetness of the payasam.
Top Tips
- Choose fine or medium wheat rava: I prefer to use samba wheat rava to make the Godhuma payasam for the nutty aroma and texture. But if you prefer smoother payasam you can use fine rava too. For any wheat rava other than samba rava, slightly dry roasting it before cooking gives better results.
- Use boiled, cooled milk: When adding milk to jaggery based desserts, there is a high chance of milk curdling. So always add milk towards the end and also add pre-boiled cooled down milk to reduce the risk of curdling.
- Enhance the flavor with slow cooking: Cook the rava and jaggery mixture on low flame until it thickens, to deepen the nutty aroma and to blend all the flavors well.
Substitutions & Variations
- Coconut milk instead of dairy milk: For a richer, Kerala style version or a diary-free option, replace the milk with thick coconut milk. Add it at the end and avoid boiling after adding.
- Sugar instead of jaggery: While Godhuma payasam is traditionally made with jaggery, it can also be made with sugar. Adjust the quantity based on sweetness preferred.
- Add a mustard sized pinch of edible camphor at the end for a divine, temple style payasam.
Storage & Serving Suggestions
Godhuma Rava Payasam tastes best when served warm, as the flavors become more pronounced. It can also be chilled for a couple of hours and served cold for a refreshing treat. This payasam pairs beautifully well with a South Indian festive meal or can be enjoyed on its own as a comforting dessert. Store any leftover payasam in an airtight container in the refrigerator for upto 2 days. It tends to thicken as it cools, so add a splash of warm milk or water to adjust the consistency before reheating. Avoid freezing as the texture of the wheat rava changes completely on thawing.
Video Recipe
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📖 Recipe
Godhuma Rava Payasam | Wheat Rava Payasam
Equipment
- 1 Pressure Cooker
- 1 Heavy Bottomed Pan/Kadai
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- ½ cup Wheat Rava Samba
- 1 cup Jaggery Powder
- 1.5 cups Milk boiled, cooled
- 1 teaspoon Ghee
- 10 Cashews
- ¼ teaspoon Cardamom Powder
- ⅛ teaspoon Salt
- 1 cup Water
Instructions
- In a pressure cooker add 1 cup Water along with ⅛ teaspoon Salt. When the water begins to boil, add ½ cup Wheat Rava. Mix well.
- Pressure cook on medium heat for 2 whistles and open the lid once the pressure drops. Give the cooked wheat rava a good mix and set it aside.
- In a heavy bottomed pan, heat 1 teaspoon Ghee. Fry 10 Cashews until golden brown. Remove and set aside.
- In the same pan add the pressure-cooked wheat rava along with 1 cup Jaggery Powder.
- Mix well until the jaggery is fully melted. The mixture loosens up. Add ¼ teaspoon Cardamom Powder.
- Cook on low flame until the rava and jaggery comes together for about 6-7 minutes. Add 1.5 cups Milk (boiled, cooled).
- Mix well and remove from heat. Garnish with roasted cashews.
- Serve warm or chilled as a dessert!
Video
Notes
- Pressure cooking is optional - you can cook the wheat rava directly in a pan but the ratio of water to rava should be 3:1, so use 1.5 cups of water for ½ cup of rava.
- Consistency of the payasam will thicken over time, add a splash of warm milk or water before serving.
- Salt is optional, but it enhances the sweetness of the payasam.
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