Godhuma Rava Akkaravadisal | Wheat Semolina Sweet

A rich, traditional South Indian sweet perfect for festivals and special occasions.

Akkaravadisal is a beloved South Indian sweet traditionally made with rice, but this wheat rava (broken wheat/semolina) version is equally delicious and nutritious. The key is cooking the wheat semolina entirely in milk, giving it incredible richness and a unique taste that makes it truly special.

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 ✨ Ingredients

• Godhuma rava (wheat semolina/broken wheat) – ½ cup
• Milk – 3 cups (or more as needed)
• Ghee – 3 to 4 tbsp
• Jaggery (powdered or small pieces) – ½ cup
• Cardamom powder – ½ tsp
• Cashew nuts – 4–5
• Pachha karpooram (edible camphor) – a pinch (optional)

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 👩‍🍳 Instructions

 Preparing the Wheat Rava

• Choose finely ground wheat rava (similar to semolina); coarse rava is not suitable.
• Heat 1½ tbsp ghee in a heavy-bottomed pan over medium heat.
• Add wheat rava and roast well until a pleasant nutty aroma emerges.

 Cooking in Milk

• Add 1 cup milk gradually to the roasted rava; mix well to avoid lumps.
• Cook on medium flame, stirring continuously until it begins to boil (~5 mins).
• Add more milk as needed (approx. 5–6 cups total) to keep cooking rava thoroughly soft.
• Continue cooking for 15–20 minutes until fully cooked and smooth.

 Adding Sweetness and Flavor

• Add jaggery equal in quantity to the rava.
• Stir and let jaggery melt completely, stirring occasionally.
• Add 2 tbsp ghee and mix well.
• Cook on medium heat, stirring regularly.
• When mixture boils again, add cardamom powder and stir.
• Cook 2–3 more minutes, stirring continuously.

 Preparing the Garnish

• Heat 1 tsp ghee in a small pan.
• Fry cashew nuts until golden red.
• Add fried cashews with ghee to the sweet and mix well.
• Cook 2–3 more minutes, then turn off heat.
• Optionally add a pinch of pachha karpooram and mix gently.

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 🍽️ Serving Suggestions

• Serve warm or at room temperature
• Perfect for Pongal, Diwali, and special occasions
• Can be offered as prasadam in temples
• Great dessert after traditional South Indian meals

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 💡 Tips for Perfect Results

• Use fine wheat rava for smooth texture
• Cook rava entirely in milk for richness
• Stir continuously to avoid lumps and burning
• Final consistency should be thick but pourable when hot
• Adjust jaggery to sweetness preference

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 Nutritional Benefits

• Wheat rava: Rich in fiber, protein, B vitamins
• Milk: Excellent calcium and protein source
• Jaggery: Contains iron and minerals unlike refined sugar
• Ghee: Healthy fats and enhances nutrient absorption

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 🌟 Variations

• Rice version: Use rice rava instead of wheat rava
• Nuts: Add almonds, pistachios, or raisins for variety
• Coconut: Add grated coconut for extra richness
• Saffron: Add strands for color and aroma

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 🛍️ Storage

• Store in refrigerator up to 3 days
• Reheat gently with a little milk if thickened
• Adjust consistency while reheating if needed

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 ⚠️ Troubleshooting

• Lumpy texture: Stir continuously when adding milk
• Too thick: Add warm milk gradually
• Burning: Cook on medium heat and stir regularly
• Not sweet enough: Adjust jaggery quantity

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Serves: 4–6 people
This wheat rava version is not only delicious but also more nutritious than the traditional rice version!

 Video Tutorial