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Wheat rava payasam

½ cup wheat rava

1 cup jaggery       

1 coconut for grating     

4-5 pods cardamom  

a few cashew nuts (broken)

small pieces of chopped coconut


  1. Pressure cook rava, using thrice the amount of water.
  2. Boil jaggery, using ¼ tumbler of water, in a heavy bottom pan. Strain it through a sieve for impurities. Add the cooked wheat rava to it. Grate the coconut and extract the 'first milk' by grinding the scrapings in an electric mixer using a little water and run it through the sieve. Grind the coconut again to extract the 'second milk' and set aside separately. Do this once more to extract the ‘third milk’.
  3. First add the ‘third milk’ to the cooked rava and jaggery and bring it to a boil. Then add the ‘second milk’. Simmer and bring it to a boil and then add the ‘first milk’. When it comes to the boil remove from stove. Add powdered cardamom for flavour. Fry cashews in ghee until golden. Then fry coconut pieces in ghee until golden. Add both to the payasam.
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