Broken Wheat Payasam is a traditional Kerala dessert made with coconut milk, jaggery , broken wheat and spices. It is a delicious sweet treat that is served on special occasions.
Mix grated coconut with warm water and squeeze out the milk 3 times. (See Notes) . Reserve 2 C of thin milk, 1 C Medium thick milk and ½ C thick milk (Check notes for canned/powdered milk).
Add the jaggery to the same pan and cook over low heat. As it begins to melt add 2 to 4 tbsps of water to prevent it from burning. If you are working with more yellowish jaggery this is the time to caramelize it a little to get that brown color.
Once he jaggery has liquefied , pour it through a strainer to remove any impurities.
Open the cooker and check if the cracked wheat is cooked through. If needed cook a few more minutes.
Add the melted jaggery and 1 C of the medium thick coconut milk to the wheat . Mix and let the mix come to a boil . Reduce the heat and let it slow boil until the mix looks a little thick . Taste and adjust jaggery to your taste.
Add the powdered spices to the payasam.
Mix in most of the fried raisins, cashew nuts and coconuts.
Cover the pan and let it rest for 20 to 30 minutes before serving.
Transfer to the serving dishes and garnish with the remaining fried bits.
Nutritional info for informational purpose only. Actual values may vary based on the brands/products used.