BM# 63: Journey through the Cuisines
Week 4: Kerala Cuisine
Day 23: W for Wheat Payasam
This payasam is made with cracked wheat or broken wheat, sweetened with jaggery and simmered in coconut milk. I used fine bulgur wheat and it worked just perfect for this recipe.
Traditionally coconut milk is made fresh in Kerala households. But I find the whole process tedious and time consuming, so I used canned coconut milk. I mixed it with some water to make thin coconut milk and used it as is for thick coconut milk.
I loved how creamy and delicious this payasam turned out. It tastes great when served warm or even chilled. I told myself this is health food — cracked wheat, coconut milk and jaggery are healthy ingredients– right?? I slurped up most of the payasam myself 🙂
Recipe from Rajani’s blog:
- ½ cup Wheat Cracked (I used fine bulgur wheat)
- ½ ~ ¾ C cups Jaggery (adjust according to your taste)
- 1½ cups Coconut Milk Full fat canned
- ¼ tsp Cardamom Ground
- ¼ tsp Ginger Dry
- 2 tbsps Ghee
- 1 tbsp Cashews , broken
- 1 tbsp Raisins
- 1 tbsp Coconut Fresh slices
- Pressure cook cracked wheat with 1½~2cups of water for 2~3 whistles. Alternately, it can also be cooked with 2½cups of water in a saucepan for about 20minutes.
- In the meantime, combine 1cup coconut milk with ½cup water -- this will be our thin coconut milk and the remaining ½cup will be our thick milk.
- Heat 1tbsp ghee in a small pan, roast cashews, raisins and coconut pieces separately until golden. Remove onto a plate and set aside.
- In a medium size saucepan, melt jaggery with 2tbsp water. Once melted, strain it if you see any impurities, otherwise add the cooked wheat and 1tbsp ghee. Simmer for 3~4 minutes, stirring frequently.
- Lower the heat and add the thin milk. Cook for 6~8 minutes, stirring frequently. Add the ground cardamom and dry ginger.
- Finally add the thick coconut milk and bring the mixture to a boil. Turn off the heat and add the roasted cashews, raisins and coconut pieces. Mix well. Serve the payasam warm or chilled and Enjoy!!