Wheat Kheer recipe | Paramannam | Godhuma payasam | Payasam Recipe

1 hr 10 mins Prasadam

Wheat Kheer recipe | Paramannam | Godhuma payasam | Payasam Recipe - Paramannam or Payasam of South India is composed of the words Payas, which means Milk in Sanskrit, and it is Payasam as Milk is the primary ingredient. And it attains holiness once it is offered to the deity, and hence it is Parama…the highest…Annam, Rice. Paramannam is what the Telugus usually call Kheer.

In the South, Kheer is usually made with Rice. I have used Broken Wheat. This is an easy recipe to make for festivals, Pujas and any special occasions. I have made this for Ratha Saptami, which is the Sun festival, and I have included ingredients that Sun God is fond of. This Wheat Kheer has a golden colour and tastes lovely.

Before you start off on the recipe for Wheat Kheer, please read the tips once:

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Broken Wheat (rava):

• In Telugu States, Corn/Maize Semolina is often sold in the name of Wheat Semolina. But pure Wheat Semolina has a rich taste. Wheat Semolina or Rava should be red. Ask for Red Wheat Rava, and you will get the right one.


• Jaggery is enough if you take in 1:2 ratio, but you can increase Jaggery if you like it sweeter. I have used 1.5 cup Jaggery for ¾ cup of Wheat Rava and then added some more Jaggery.

How to ensure the Milk in the Kheer does not get split?

• Ensure that the Wheat Semolina is fully cooked in the Milk. If you add Jaggery after that, the Milk in the Kheer does not get split.


• I have used Saffron in this recipe for fragrance and colour in this recipe. You could substitute Edible Camphor for Saffron if you like it.

How to ensure the Kheer tastes great?

• If the Kheer is cooked slowly in Ghee on a low fire, Jaggery mixes with Ghee and gives out a pleasant aroma, colour and taste.

Wheat Kheer recipe | Paramannam | Godhuma payasam | Payasam Recipe - Recipe Video

Wheat Kheer recipe | Paramannam | Godhuma payasam | Payasam Recipe

Prasadam | vegetarian
  • Soaking Time 30 mins
  • Cook Time 40 mins
  • Total Time 1 hr 10 mins
  • Servings 8


  • 3/4 cup Wheat Semolina(rava)
  • 1.5 cups + 2 tsp Jaggery
  • 1/4 cup Water (To melt Jaggery for the syrup)
  • 1/2 liter Milk
  • 1 1/2 cup Water
  • Saffron – A pinch
  • 4 Ground Cardamoms
  • 1/4 tsp Nutmeg Powder
  • 4 Dry or Fresh Dates
  • 2 tbsp Cashew Nuts/Almond flakes
  • 6 tbsps Ghee


  1. Wash the Wheat Semolina and let it soak for 30 minutes.
  2. Add some water to the Jaggery and let it come to a boil once. Then remove it from the fire and let it cool.
  3. Boil Milk, add the soaked Wheat Rava, add water. Cover and let it cook well.
  4. Once the Wheat Semolina is cooked softly, add the Fresh Dates, Almond flakes, Cardamom, Nutmeg Powder and cook for 3-4 minutes until the Wheat Rava comes together.
  5. In the cooked Wheat Rava, add strained Jaggery Syrup, add some Ghee and Saffron and mix well. Let it cook until the Ghee comes to the surface.
  6. After the Ghee separates, add another 2 tbsp of Ghee and that once again comes to the surface after 4-5 minutes. Finally, add the remaining Ghee and cook for 3 minutes so that the Ghee separates once again. Then remove from fire.

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