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A traditional South Indian dessert made with wheat rava (broken wheat) and yellow moong dal. This creamy payasam is sweetened with jaggery, flavored with cardamom, and topped with ghee-roasted dry fruits. Perfect for festivals, pujas, or a healthy dessert. It is packed with fiber, protein, and healthy fats, making it a nutritious and satisfying treat. Enjoy this one-pot kheer hot or chilled for a comforting experience that delights your taste buds.
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In a mixing bowl, add the wheat rava and moong dal.
Rinse thoroughly with water until the water runs clear.
Drain the water and set aside.
In a cooker, heat 1 tsp of ghee on low flame.
Add the rinsed rava and moong dal.
Sauté until the raw smell disappears and a nice aroma develops.
Add 1 cup of milk and 2 cups of water, mix well to avoid lumps.
Close the lid and cook on low flame for just 1 whistle.
Turn off the stove and let the pressure release naturally.
Once done, open the lid and mix well. Keep aside.
In a thick-bottomed vessel, add 2 tsp of ghee.
Roast the dry coconut pieces, cashews, and raisins until golden brown.
Remove and keep aside along with the ghee.
In the same vessel, add 2 cups of milk and bring it to a boil.
Once bubbling, add the cooked wheat rava and moong dal mixture.
Mix well, cover, and simmer for 5 minutes on low to medium flame.
Stir occasionally to avoid sticking.
Once thickened slightly and creamy, add the grated jaggery.
Do not mix immediately. Cover and let the jaggery melt with the heat for about 10 minutes.
Open the lid and stir well until the jaggery is fully dissolved.
Add the cardamom powder, the roasted dry fruits with ghee, and 1 tbsp of extra ghee.
If using for prasadam, add a tiny pinch of edible camphor.
Give everything a good mix and serve hot or chilled.
Do not mix the jaggery while the flame is on to prevent curdling of the milk.
Use full-fat milk for extra richness.
Adjust the amount of jaggery according to your sweetness preference.
Add warm milk before serving if you want a thinner payasam.
For prasadam, do not skip the camphor as it elevates the flavor.
Add a few saffron strands soaked in warm milk for a festive touch.
Always cook on low flame to avoid burning or sticking.
Can I use sugar instead of jaggery?
Yes, you can substitute jaggery with brown sugar or coconut sugar. However, jaggery adds a unique flavor and nutritional benefits to the payasam.
Can I make this recipe vegan?
Yes, replace the milk with coconut milk. Add the coconut milk after cooking to prevent curdling. Ensure the ghee is substituted with a vegan alternative.
How can I prevent the payasam from sticking to the bottom of the pot?
Cook the payasam on a low flame and stir it frequently to prevent sticking. Using a heavy-bottomed pot also helps distribute heat evenly.
How long can I store this payasam?
You can store the payasam in the refrigerator for up to 2-3 days. Ensure it is stored in an airtight container. Reheat gently before serving.
What can I add for extra texture?
You can add cooked sago pearls (sabudana) for extra texture. Add them towards the end of the cooking process.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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