Wheat Payasam
Ingredients (8)
- broken wheat0.5 cup
- water2 cup
- jaggery250 g
- thick coconut milk1 can
- cardamom powder0.5 tsp
- cashew nuts0.38 cup
- raisins0.25 cup
- ghee2 tbsp
Method
- 1
Dry roast the broken wheat in a heavy-bottomed pan over medium heat until lightly golden and aromatic.
- 2
Transfer the roasted wheat to a pressure cooker.
- 3
Add 2 cups of water and pressure cook for 4 whistles.
- 4
Allow the pressure to release naturally.
- 5
In a separate saucepan, melt the jaggery with a little water.
- 6
Strain the jaggery syrup to remove any impurities.
- 7
Add the strained jaggery syrup to the cooked broken wheat and mix well.
- 8
Simmer for 5–7 minutes until the jaggery blends with the wheat.
- 9
Add the coconut milk and cardamom powder.
- 10
Cook over low heat until the payasam is heated through. Do not allow it to boil after adding the coconut milk, as it may curdle.
- 11
Heat the ghee in a small pan.
- 12
Fry the cashew nuts until golden brown.
- 13
Add the raisins and fry until they puff up.
- 14
Pour the fried cashews, raisins and ghee over the payasam.
- 15
Stir gently and serve warm.
Notes & variations
Use freshly extracted coconut milk for the most authentic flavour. Thin coconut milk can be added first, followed by thick coconut milk at the end for a richer texture. Adjust the jaggery according to its sweetness. A pinch of dry ginger powder (chukku) can be added for additional flavour. Serve warm or chilled. Store refrigerated for up to 3 days and reheat gently without boiling.
Nutrition
estimated| Per | 1 serving | 7 servings |
|---|---|---|
| Calories | 363 kcal | 2541 kcal |
| Carbs | 44.9 g | 314.3 g |
| Protein | 3 g | 21 g |
| Fat | 21.1 g | 147.7 g |
| Fibre | 1.8 g | 12.6 g |