Скачать или смотреть Wheat Rava Moong Dal Payasam Recipe| Healthy Recipe| Broken Wheat Kheer|

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Are you craving a warm, comforting, and nutrient-rich dessert that’s also divine enough for prasadam? Look no further! This wheat rava moong dal payasam is a soul-satisfying Indian kheer that’s packed with the goodness of fiber, protein, and healthy fats. Whether you’re making it for a puja, a celebration, or just as a healthy dessert, this one-pot wonder will steal the show. Let’s get into the simple, flavorful process step-by-step in my style. 💛

📝 Ingredients:
Wheat Rava (Broken Wheat) – ¾ cup

Yellow Moong Dal – ¼ cup

Milk – 3 cups (1 cup for pressure cooking, 2 cups for boiling)

Water – 2 cups

Jaggery (grated or powdered) – 1½ cups

Ghee – 3 tsp (1 tsp for pressure cooking, 2 tsp for roasting + 1 tbsp for final mix)

Dry Coconut pieces – 2 tbsp

Cashews – 10

Raisins – 1 tbsp

Cardamom Powder – ½ tsp

Edible Camphor – A tiny pinch (optional, only if using as prasadam)

👩‍🍳 Step-by-Step Recipe:
🔹 Step 1: Rinse & Prep
In a mixing bowl, add ¾ cup wheat rava and ¼ cup moong dal.

Rinse thoroughly with water until it runs clear.

Drain the water and set it aside.

🔹 Step 2: Pressure Cook
In a cooker, heat 1 tsp ghee on low flame.

Add the rinsed rava and moong dal.

Sauté till raw smell goes away and a nice aroma comes.

Add 1 cup milk and 2 cups water, mix well (no lumps).

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

Turn off the stove and let pressure release naturally.

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

🔹 Step 3: Roast Dry Fruits
In a thick-bottomed vessel, add 2 tsp ghee.

Roast 2 tbsp dry coconut pieces, 10 cashews, and 1 tbsp raisins till golden brown.

Remove and keep aside along with the ghee.

🔹 Step 4: Cook Payasam
In the same vessel, add 2 cups milk and allow it to come to a boil.

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

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

Stir occasionally to avoid sticking.

🔹 Step 5: Sweeten It
Once thickened slightly and creamy, add 1½ cups grated jaggery.

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

Open the lid, stir well till jaggery is fully dissolved.

🔹 Step 6: Final Touch
Add ½ tsp cardamom powder, the roasted dry fruits with ghee, and 1 tbsp extra ghee.

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

Give everything a good mix and serve hot or chilled.

💡 Tips & Tricks:
Don't mix jaggery while the flame is on – this prevents curdling of milk.

For extra richness, you can use full-fat milk.

Adjust jaggery as per sweetness preference.

Want thinner payasam? Add warm milk before serving.

For prasadam, avoid skipping camphor—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.

🥄 Alternatives:
Instead of jaggery, you can use brown sugar or coconut sugar.

Replace milk with coconut milk for a vegan version (add coconut milk after cooking).

Add cooked sago pearls (sabudana) for extra texture.

Skip dry coconut if not available; just increase cashews.

🧾 Nutrition Info (Approx per serving):
Calories: 250

Protein: 6g

Carbs: 35g

Fat: 10g

Fiber: 3g

Calcium: 120mg

Iron: 1.5mg

(Values will vary based on milk and jaggery used.)
   • Wheat Rava Moong Dal Payasam Recipe| Healt...