Cooked - Wheat Rava Payasam Recipe | Godhuma Rava Payasam

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½ cup wheat rava (or daliya or godhuma rava)

2 tbsp moong dal ((optional, use up to 4 tbsps if you like))

½ to ¾ cup jaggery ((I used ½ unrefined jaggery))

½ tsp cardamom powder (or elaichi powder)

2 cups water

2 cups milk (full fat)

2 tbsp ghee

10 cashews (split or chopped or as needed)

10 raisins (or as needed)

Wash rava and dal until the water runs clear. Drain and set aside.
Grate jaggery and add to a small pan with little water. Boil it until the jaggery melts and turns sticky. You don't need to check any string consistency. Set this aside and cool completely.
Heat ghee in a heavy bottom pot and fry the cashews until light golden. Then add raisins and fry until they turn plump. Set aside in a plate.
To the same pot add rava and dal. Fry until golden on a medium flame. Keep frying till a nice aroma comes out from the rava and ghee.
Pour 2 cups of water and mix well. Cover and cook on a medium to low flame until the water is absorbed completely.
Pour 2 cups of milk and mix well. Cook on a low to medium heat till the rava is cooked completely and it turns soft.
If needed pour more milk to adjust the consistency. The mixture must be thick but of runny consistency as it turns thick after cooling. Add cardamom powder. Turn off the stove.
Make sure the jaggery syrup is cooled completely. Filter to the cooked rava. You can also add grated jaggery directly at this stage.
Mix well and cook no further. Pour some ghee if desired. Garnish with cashews and raisins.
Serve wheat rava payasam hot or warm. If offering to god for puja cool the rava payasam completely.