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Godhuma Rava Kobbari Payasam - Wheat Coconut Kheer Recipe
An easy and healthy South Indian Payasam Recipe with wheat rava, fresh coconut, jaggery and milk. A perfect naivedyam / prasadam recipe for festivals.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Dessert
Cuisine:
Indian, South Indian
Keyword:
easy indian desserts, kheer recipes, naivedyam
Servings:
3
Author:
Hari Chandana Ponnaluri
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
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.