Boil the milk and let it cool down to room temperature. Adding hot milk to the payasam could curdle the milk sometimes, so it is better to have the milk at room temperature.

In a heavy bottom pan, add ½ teaspoon of ghee and fry the broken wheat until light brown and aromatic. Make sure you fry it in low flame as otherwise it could burn easily.

Now add about a cup of water and cook the broken wheat until it is very soft. Since I used very fine broken wheat, I was able to cook it on stove top. If using coarser variety of broken wheat, cook it in the pressure cooker until soft.

Now add the jaggery and let it dissolve. Bring it to a gentle boil and then simmer for about 10 minutes.

Keeping the flame in low, add the milk and let it come to a gentle boil.

Add the cardamom powder and the roasted cashews and raisins.

Take it off the flame and serve the Godhumai Rava Payasam warm or at room temperature.