Wheat Rava Moong Dal Payasam

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Rajani (@thegourmetschoice)

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...

Wheat Rava Moong Dal Payasam recipe
Prep Time
15min
Cook Time
30min
Total Time
45min

Ingredients

6 Servings
(1 serving = Approx. 1 cup)

Main Ingredients

  • Wheat Rava (Broken Wheat)
    Wheat Rava (Broken Wheat)
    3/4cup
  • Yellow Moong Dal
    Yellow Moong Dal
    1/4cup
  • Milk
    Milk
    3cups
  • Water
    Water
    2cups
  • Jaggery (grated or powdered)
    Jaggery (grated or powdered)
    1 1/2cups

Ghee & Dry Fruits

  • Ghee
    Ghee
    3tsp
  • Dry Coconut pieces
    Dry Coconut pieces
    2tbsp
  • Cashews
    Cashews
    10
  • Raisins
    Raisins
    1tbsp

Flavoring

  • Cardamom Powder
    Cardamom Powder
    1/2tsp
  • Edible Camphor (optional)
    Edible Camphor (optional)
    1pinch

How to make Wheat Rava Moong Dal Payasam

Preparation

  1. Step 1

    In a mixing bowl, add the wheat rava and moong dal.

  2. Step 2

    Rinse thoroughly with water until the water runs clear.

  3. Step 3

    Drain the water and set aside.

Pressure Cooking

  1. Step 1

    In a cooker, heat 1 tsp of ghee on low flame.

  2. Step 2

    Add the rinsed rava and moong dal.

  3. Step 3

    Sauté until the raw smell disappears and a nice aroma develops.

  4. Step 4

    Add 1 cup of milk and 2 cups of water, mix well to avoid lumps.

  5. Step 5

    Close the lid and cook on low flame for just 1 whistle.

  6. Step 6

    Turn off the stove and let the pressure release naturally.

  7. Step 7

    Once done, open the lid and mix well. Keep aside.

Roasting Dry Fruits

  1. Step 1

    In a thick-bottomed vessel, add 2 tsp of ghee.

  2. Step 2

    Roast the dry coconut pieces, cashews, and raisins until golden brown.

  3. Step 3

    Remove and keep aside along with the ghee.

Cooking Payasam

  1. Step 1

    In the same vessel, add 2 cups of milk and bring it to a boil.

  2. Step 2

    Once bubbling, add the cooked wheat rava and moong dal mixture.

  3. Step 3

    Mix well, cover, and simmer for 5 minutes on low to medium flame.

  4. Step 4

    Stir occasionally to avoid sticking.

Sweetening

  1. Step 1

    Once thickened slightly and creamy, add the grated jaggery.

  2. Step 2

    Do not mix immediately. Cover and let the jaggery melt with the heat for about 10 minutes.

  3. Step 3

    Open the lid and stir well until the jaggery is fully dissolved.

Final Touches

  1. Step 1

    Add the cardamom powder, the roasted dry fruits with ghee, and 1 tbsp of extra ghee.

  2. Step 2

    If using for prasadam, add a tiny pinch of edible camphor.

  3. Step 3

    Give everything a good mix and serve hot or chilled.

    Step 6.1: Give everything a good mix and serve hot or chilled

Nutrition (per serving)

Calories

298.8kcal (14.94%)

Protein

11.4g (22.86%)

Carbs

39.2g (14.25%)

Sugars

21.5g (42.94%)

Healthy Fat

3.7g

Unhealthy Fat

6.9g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Do not mix the jaggery while the flame is on to prevent curdling of the milk.

  2. Use full-fat milk for extra richness.

  3. Adjust the amount of jaggery according to your sweetness preference.

  4. Add warm milk before serving if you want a thinner payasam.

  5. For prasadam, do not skip the camphor as it elevates the flavor.

  6. Add a few saffron strands soaked in warm milk for a festive touch.

  7. Always cook on low flame to avoid burning or sticking.

FAQS

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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thegourmetschoice's profile picture

Rajani

(@thegourmetschoice)

Hi I like cooking and serving others. I have 15 Years of experience in cooking. When ever I get free time I will prepare delicious...

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