Ingredients:
1/2 cup wheat rava
1 cup jaggery, grated or powdered
1 cup thick coconut milk
1/4 cup thin coconut milk
1/4 tsp cardamom powder
A pinch of salt
Ghee (clarified butter)
Cashews and raisins for garnish
Method:
In a microwave-safe bowl, dry roast the wheat rava for 2-3 minutes until it turns aromatic. Set aside.
In another microwave-safe bowl, combine the jaggery and 1/4 cup of water. Heat the mixture in the microwave for 1-2 minutes or until the jaggery dissolves. Stir to make a syrup.
Add the roasted wheat rava to the jaggery syrup and mix well.
Microwave the mixture for 2-3 minutes, stirring every minute, until the rava is cooked and the mixture thickens.
Add the thin coconut milk and microwave for 1-2 minutes.
Stir in the cardamom powder, a pinch of salt, and the thick coconut milk.
In a separate microwave-safe bowl, heat ghee and roast cashews and raisins until golden.
Add the roasted nuts to the payasam.
Microwave the entire mixture for 1-2 minutes until it's heated through.
Serve hot or cold, as per your preference. Enjoy your Wheat RavaPayasam!