Wheat Rava Moong Dal Payasam

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.