Wheat is generally used as an offering to Sun God. I made wheat payasam on Sunday, during the Navratri week, which is also the day dedicated to Sun God. This broken wheat or dalia payasam is made in a similar method like the Kerala Pradhaman varieties. This is my mom’s recipe and came out good.
- Broken wheat – 1/2 cup
- Coconut (to make the coconut milk) – 3/4 cup
- Jaggery – 1 cup
- Cardamom powder – 1 tsp
- Water – 2 1/4 cup
- Dry roast the broken wheat till it emits a nice aroma and turns a little reddish
- Add two cups of water to the wheat and pressure cook for 2-3 whistles. Keep aside
- Prepare the coconut milk as follows
Add a little water to the coconut and blend in a mixer for a couple of seconds. Either use a cheese cloth or a strainer and extract the thick coconut milk. I used a strainer and extracted by pressing with a spoon and my palm. This procedure yielded around 1/4 cup thick coconut milk. Do not discard the coconut as we will need it for the next extraction
- Add 1 cup water to the coconut and follow a similar procedure to extract the 2nd extraction of coconut milk. I got around 3/4 cup of 2nd coconut milk extract.
- Add one cup water to the coconut and follow the same procedure to prepare the 3rd extraction of coconut milk. I got around 1 cup of the 3rd extraction.
- Note: If would like a dilute payasam you can prepare the 4th extraction of coconut milk as well. I stopped with 3 as I like a little thicker payasam
- Add the 3rd extraction and 2nd extraction of coconut milk in order and let it thicken
- This is how the mixture looks after adding the 2nd extraction of coconut milk
- This is how the mixture looks when it starts to thicken
- Dissolve Jaggery in 1/4 cup water, strain and keep aside. Once the wheat and coconut milk mixture is thick, add the Jaggery and let it simmer for around 10 minutes. Keep stirring at regular intervals
- Once the mixture thickens add the thick extract of coconut milk and cardamom powder and remove from flame
Your payasam is now ready 😊
Note: You can add some cashewnuts/raisins fried in ghee to garnish the payasam