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    Home » Recipes » Festival Recipes

    Last Updated: August 11, 2021 | First Published on: September 16, 2014 by Hari Chandana Ponnaluri

    Godhuma Rava Coconut Payasam with Jaggery

    15 shares
    Jump to Recipe

    Godhuma Rava Kobbari Payasam / Wheat Rava Coconut Payasam – A healthy South Indian style kheer recipe made with wheat rava, fresh coconut, jaggery, milk, cardamom and nuts.

    What is wheat rava payasam?

    Wheat rava payasam is one of the easy and healthy South Indian dessert recipes prepared with broken wheat, milk and jaggery. There are many versions of making the traditional godhuma payasam or wheat payasam, this one is made with coconut, jaggery and milk. It is perfect for festivals such as Onam, Makar Sankranti, Ganesh Chaturthi, Varalakshmi Vratham, or Navratri.

    Why we love this recipe

    Very easy to prepare and can be done in 20 minutes.

    Requires no refined sugar

    Perfect to make during Indian festivals

    Can also be served as a dessert.

    Can I use desiccated coconut instead of fresh coconut?

    Grated fresh coconut gives the best taste and flavor. But you can also use desiccated coconut.

    Serving Suggestions:

    It tastes amazing when served warm or cold. Serve it as a dessert.

    Storage:

    It can be stored in the refrigerator for a day.

    Step by step instructions:

    Heat ghee in a pan. Add and fry the cashews to golden color. Add the raisins and fry until they plump up. Keep them aside.

    In the same pan, add the wheat rava and roast on a low – medium flame for 2 – 3 minutes or till they become aromatic and change color.

    Add the grated coconut and give a quick stir.

    Add the boiling water to the roasted rava. Cover and cook on a low flame for 7 – 8 minutes or until the wheat rava gets cooked.

    Add the powdered jaggery and mix very well till the jaggery dissolves.

    Add cardamom powder and combine it well.

    Let it cook for another 2 minutes.

    Turn off the flame and let it cool down for 5 minutes.

    Add milk to the cooked wheat mixture and mix everything until well combined.

    Add the fried cashews and raisins.

    Serve warm or cold.

    Don’t heat the payasam after adding milk as it may curdle.

    Few more festival recipes on the blog:

    • Godhuma Rava Pongali
    • Rava Pulihora
    • Javvarisi Payasam
    • Jaggery Rava Kesari
    • Poornam Boorelu
    • Puran Poli
    • Lemon Rice
    • Rava Appalu
    • Daddojanam
    • Peanut Sundal

    Godhuma rava coconut payasam recipe below:

    Godhuma Rava Kobbari Payasam – Wheat Coconut Kheer Recipe

    Hari Chandana Ponnaluri
    An easy and healthy South Indian Payasam Recipe with wheat rava, fresh coconut, jaggery and milk. A perfect naivedyam / prasadam recipe for festivals. 
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Dessert
    Cuisine Indian, South Indian
    Servings 3

    Ingredients
      

    • ¼ cup Cracked Wheat / Wheat Rava
    • ½ cup Jaggery powdered
    • ½ cup Fresh Coconut finely grated
    • 1 cup Milk boiled and cooled
    • 1 cup Water
    • 8 Cashews
    • 8 Raisins
    • 1 tbsp Ghee
    • ¼ tsp Cardamom Powder
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    Instructions
     

    • Heat ghee in a pan. Add and fry the cashews to golden color. Add the raisins and fry until they plump up. Keep them aside.
    • In the same pan, add the wheat rava and roast on a low – medium flame for 2 – 3 minutes or till they become aromatic and change color.
    • Add the grated coconut and give a quick stir.
    • Add the boiling water to the roasted rava. Cover and cook on a low flame for 7 – 8 minutes or until the wheat rava gets cooked.
    • Add the powdered jaggery and mix very well till the jaggery melts.
    • Add the cardamom powder and combine.
    • Let it cook for another 2 minutes.
    • Turn off the flame and let it cool down for 5 minutes.
    • Add milk to the cooked wheat mixture and mix everything until well combined.
    • Add the fried cashews and raisins.
    • Serve warm or cold.

    Notes

    Don’t heat the payasam after adding milk as it may curdle.
     

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

    More Festival Recipes

    • Nellikai Sadam (South Indian Amla Rice)
    • Instant Pot Avial (Kerala Mixed Vegetable Curry)
    • Mawa Modak
    • Upma Kozhukattai
    15 shares

    Reader Interactions

    Comments

    1. Ree Kasirajh says

      September 17, 2014 at 2:30 am

      Drooling already!!! LOve this recipe!!

      Reply
    2. gs0001 says

      September 17, 2014 at 6:51 am

      Hi.. what is "wheat" Rava? ?the Rava I know is normal white granular Rava(semolina).

      Reply
      • Hari Chandana P says

        September 17, 2014 at 7:51 am

        Wheat rava is "Broken Wheat / Cracked Wheat" .. It is crushed wheat grains.

        Reply
    3. priyanka says

      September 17, 2014 at 7:12 am

      hi! I would like to know, at what stage should milk be added.

      Reply
      • Hari Chandana P says

        September 17, 2014 at 7:44 am

        Sorry for the confusion. You will have to add milk as a final step. After turning off the flame, let the mixture cool down for 5 minutes then add milk (boiled & cooled).

        Reply
    4. priyanka says

      September 17, 2014 at 8:58 am

      Thank you Hari Chandana!

      Reply

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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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