Being a South Indian how can I not love payasam? Over the weekend I tried this delicious wheat rava payasam with jaggery and coconut and everyone at home simply loved this combination. I could not stop myself from clicking some pictures. I was waiting to use this silver tray and tumblers for one of the recipes and so I quickly unpacked it, plated and clicked ;-) how cute does this look, I must thank our dear friend who gifted us this silver wear for our wedding. Those tumbles are so tiny only a one year old can drink from them but I still adore this and kept it really well packed.
Wheart rava or cream of wheat is a fine textured grains that looks similar to white sooji or semolina, this is quite different from broken wheat which is more like rice grains. Sooji by nature gives thickness and puff up a bit while cooking, the payasam has a thick texture because of the wheat rava. Wheat rava is tasteless, a perfect diabetic ingedient and is can absorb flavour from the milk and other ingredients, give it a try and I am sure you will love it. For a diabetic version simply skip sugar and serve as it is :-)
WHEAT RAVA PAYASAM RECIPE
Recipe Source ~ Own
Serves ~ 4 generously
Cook & Prep time ~ 20 mins
Wheat rava / Samba Rava - 4 tbsp (read nots below)
Jaggery - 1/4 cup boiled with 3 tbsp of water
Shredded Coconut - 3 tbsp
Ghee - 2 tbsp
Milk (boiled) - 1/2 ltr
Sugar - 2 tbsp
Cardamom powder - 1/2 tsp
Cashew & raisins - 2 tbsp chopped
- In a milk pan bring the milk to boil, keep in medium-low flame. In another pan heat ghee, while it is warm fry the cashew pieces remove with a slotted spoon and next fry the raisins till it puffs and place on a plate, set aside. Now fry the coconut bits until slightly golden, strain and set aside
- In a pan boil 1/4 cup water and add the jaggery, let it boil and wait for the jaggery to melt once done starin the bits of dirt and keep aside.
- In the same pan with the ghee fry the wheat rava in medium low flame for 4-5 minutes until its slightly golden and gives a lovely aroma, slowly add the jaggery syrup and let it cook for 2 minutes under medium flame , now add the boiling milk and give it a good mix add sugar as per your sweet tooth
- Switch off and serve topped with nuts. shredded coconut and elachi/ cardamom powder
-Adjust the sugar and jaggery as per your sweet tooth.
- You can add more milk and make it as a kheer
- Do not add more than the mentioned amount of wheat rava else it will become a pudding and not a payasam.
- You can also flavour with saffron strand instead of cardamom powder