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.
Keyword Dairy Free Kheer
Prep Time 5minutes
Cook Time 40minutes
Resting time 20minutes
Total Time 45minutes
1CBroken Wheat Notes
2 - 3CJaggery Grated , See Notes
2CGrated Coconut PackedSee Notes
3 -4Green Cardamom
¼TspDry Ginger Powder
2TbspCoconut Cut into small pieces
10 - 12Cashew Nuts
2TbspGhee Use as needed
Prepare Coconut Milk
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).
Cook The Broken Wheat
Wash the broken wheat and drain in a strainer. Heat the pressure cooker and add the broken wheat along with 2 C of thin milk and 1 C water. Cook for 1 whistle or about 6 to 7 minutes after it has reached full pressure.
Prepare the fried garnishes
In a small pan heat 1 Tbsp of ghee and toast the coconut bits . Stir the coconut often to prevent burning. Once the coconut has browned all around drain from the ghee and reserve .
Add he cashew nuts to the pan and toast till golden brown. Add more ghee if needed. Drain and reserve .
Add the raisins to the ghee and toast till it fluffs up. Drain and reserve.
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.
Powder the cardamom seeds and cumin seeds using a mortar and pestle.Add the powdered spices to the payasam.
Add the thick milk and mix together. Turn off the heat once tiny bubbles begin to appear on the sides of the payasam. Do not let it boil.
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.
The directions are for pressure cooker, to make in a stockpot bring the water wheat mix to a boil and cook on low for 25 .
Broken wheat is also known as cracked wheat or sooji gothambu.
For ore details on making fresh coconut milk check here.
If using canned milk – skim off 2 tbsp solids for the thick milk , Mix the rest together and dilute ½ C with 11/2 C water to makes the thin milk and use the rest as the semi thick milk.
Adjust the jaggery as per desired sweetness. Different batches of jaggery vary in sweetness. 2 C grated jaggery used here is equivalent to about 300g.
When not available brown sugar or piloncillo can be substituted.
Nutritional info for informational purpose only. Actual values may vary based on the brands/products used.
For detailed instructions go to https://oventales.com/gothambu-payasam-broken-wheat-kheer/ .