Wheat Payasam Recipe/ Godambu Payasam

Payasam forms an integral part of the Kerala feast/sadhya, where it is served and relished from the banana leaf. Payasam is served after rasam rice, while rice with curd / buttermilk forms the last item of the sadhya. This is the recipe for super delicious broken wheat payasam with coconut milk and jaggery.

Other Kerala sadhya/ Onam sadhya recipe here.

Wash and Cook broken wheat adding 2 cups of water in a pan. Drain the water once it’s cooked. Keep aside. Melt jaggery in 1½ glass water. Strain the jaggery syrup, to remove impurities if any. Dry roast cumin seeds and powder it. Keep aside. Heat a thick bottomed pan add 4 tbsp ghee and cooked wheat. Mix well for 5 minutes. Add jaggery syrup. Let it boil and the water gets evaporated. Add thin coconut milk and continue cooking, stirring continuously. Once it boils, add a pinches of salt. Once it starts thickening, simmer and add thick coconut milk and stir well. Add in cardamom powder and cumin powder. Mix well. Simmer for a minute as the payasam starts boiling switch off. Finally, Fry dried coconut pieces in 3 tbsp ghee and add it to the payasam.

*Drain away the water after cooking the wheat, so the wheat won’t be stick and helps to get the perfect texture for payasam.

*After adding the thick coconut milk simmer and cook. Do not bring to boil and over cook.

*Adding a pinch of salt is optional, it enhances the taste.

Wheat payasam

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Serves: 8-10 glasses Prep Time: 20 minutes Cooking Time: 40-45 minutes

Ingredients

• Broken wheat – 200g (Soaked for 2 hours)
•  Jaggery – 450 gms
• Thick coconut milk – 250 ml
• Thin coconut milk – 400 ml
• Ghee – 4+3 tbsp
• Cardamom – 10 (powdered)
• Cumin seeds – 2 tbsp (powdered)
• Dried coconut pieces/Coconut bits – few (cut into small rectangular pieces)
• Salt – optional

Instructions

1. Wash and Cook broken wheat adding 2 cups of water in a pan. Drain the water once it’s cooked. Keep aside
2. . Melt jaggery in 1½ glass water. Strain the jaggery syrup, to remove impurities if any.
3. Dry roast cumin seeds and powder it. Keep aside.
4. Heat a thick bottomed pan add 4 tbsp ghee and cooked wheat. Mix well for 5 minutes.
5. Add jaggery syrup. Let it boil and the water gets evaporated.
6. Add thin coconut milk and continue cooking, stirring continuously. Once it boils, add a pinches of salt.
7. Once it starts thickening, simmer and add thick coconut milk and stir well. Add in cardamom powder and cumin powder. Mix well. Simmer for a minute as the payasam starts boiling switch off. Do not bring to boil and over cook.
8. Finally, Fry dried coconut pieces in 3 tbsp ghee and add it to the payasam.