Godhuma Rava Payasam - Dalia/Broken Wheat Payasam
A Speciality from the Tamil Nadu region, Godhuma Rava Payasam is payasam made of Dalia/Broken Wheat. this recipe, uses jaggery instead of sugar and simmered in milk.
Godhuma Rava Payasam is a Dalia/Broken Wheat Payasam that is a Tamilian speciality prepared during festivals and celebrations. This particular payasam uses Broken Wheat and is a healthy alternative to the usual Rice Kheer. Instead of sugar, it also uses jaggery which is pumped with iron. This wholesome, satisfying kheer can be prepared in little time, making it a good option when your guests show up unexpectedly.
You could also explore this other healthy kheer options like:
- 1/2 cup Broken wheat Rava (Dalia/ Godumai Rava)
- 1 cup Jaggery , powdered
- 1 tablespoon Yellow Moong Dal (Split)
- 1 cup Milk , room temperature
- 1/4 teaspoon Cardamom Powder (Elaichi)
- 1/2 cup Water
- 2 teaspoons Fresh coconut , grated (optional) For garnish
- 1 teaspoon Ghee
- 5-6 Cashew nuts
How to make Godhuma Rava Payasam - Dalia/Broken Wheat Payasam
To begin making the Godhuma Rava Payasam, place a wide pan on medium-low heat, dry roast the dalia until it is hot to touch. Do not over roast. This will take about 3-4 minutes approximately. Transfer it to a bowl and set aside.
In the same pan, dry roast the moong dal till fragrant, for about 3-4 minutes.
Mix the dalia and dal together, add it to a pressure cooker. Top it up with one cup of water and pressure cook it on a low to medium heat for up to 4 whistles.
When the 4 whistles are done, turn the cooker off and allow the cooker to release all its pressure naturally. When you are able to open the lid easily, you will know the pressure has released.
Add half cup of water to the powdered jaggery, in a mixing bowl. Dissolve it completely, then sieve the mixture to remove impurities.
Place a wide pan on medium heat and add the jaggery water to it. Allow it to boil on a low heat for about 5 minutes.
Add the cardamom powder and the cooked dalia and dal mixture, and pour it into the jaggery mix.
Mix well to combine and allow them simmer for 3-4 minutes.
Add the grated coconut at this stage, mix well and switch off.
Then add milk and stir it in gradually.
Heat a tadka pan with a teaspoon of ghee, add the broken cashews and saute till lightly brown and pour them over the prepared payasam.
Mix well and serve the Godhuma Rava Payasam hot or chilled on any festive occasion.
Masterchefmom aka Uma Raghuraman is passionate about cooking and loves to experiment with Indian and World cuisine. She shares her experiences step by step and amazing recipes through her blog, www.masterchefmom.blogspot.in. A self taught and compulsive baker she tries to bring in right balance of taste, nutrition and presentation to all her dishes. A mother to two teenagers and having been with children as a school teacher for over five years, she understands child psychology and the role played by food in influencing their eating habits.