Wash and soak wheat grains overnight.

Deseed cardamoms and powder it finely.

Fry the cashews, chopped almonds and raisins in ghee and keep them aside.

Dry roast the poppy seeds till they turn slighlty brown. Keep it aside.

Pressure cook wheat grains for 6 whistles and simmer it for 5 minutes. Ensure the wheat grains are mushy and soft.

Add cooked wheat in to a cooking pan along with 2 cups of water. Add jaggery too. Let jaggery melt and wheat grains absorb the sweetness.

While stirring the wheat payasam, add medium rava. Make sure no lumps are formed. Let it cook for few minutes.

Add grated copra, roasted poppy seeds, cardamom powder and salt. Mix it well. At this stage add water if needed. Bring it to boil and switch off.

Garnish the wheat payasam with ghee roasted cashews, almonds and raisins. Mouth watering wheat payasa is ready.

The payasam thickens with time. Let the payasam be running initially.

Pressure cooking wheat grains till mushy is highly recommended. Otherwise the grains become chewy.

Adding poppy seeds is optional, I have added for extra flavor.