The usual payasam as desserts ( called kheer in the Northern states of India ) are made with Sago, Semolina, Channa Dhal and Green gram Dhal here in Tamilnadu. As a change, we can go for a rich payasam with main nutritious ingredients such as broken wheat and Coconut milk. It is rich in taste and yummy too.
COOKING TIME: 1 hour
SERVINGS : 3
1. Broken wheat (Durham wheat, not rawa ): 0.5 Cup ( 75 grams )
2. Coconut: 1 no
3. Milk: 150 ml
4. Jaggery ( Brown Sugar/ unrefined sugar ): 150 Grams
5. Cardamom: 5 no
6. Ghee (Clarified butter ): 1 Tablespoon
7. Water: 2.5 Cups ( 500 ml )
Fry the broken wheat in an empty pressure cooker over low flame for 3,4 minutes. Pressure cook the wheat along with milk and 2 cups of water for 7,8 minutes till the wheat is fully cooked to a soft consistency. We need thick Coconut milk and so use a blender to take 1.5 cups of Coconut milk out of Coconut gratings. Take a few pieces of Coconut and slice them into tiny pieces. You will need just 2 tablespoons of sliced Coconut pieces. Fry the coconut pieces in ghee to a golden brown colour. In half a cup of water add the jaggery and keep over medium flame till the jaggery melts completely. Use a sieve to remove the impurities from the melted jaggery.
Keep the cooked wheat in the cooker over a low flame and stir in the Coconut milk. Add the melted jaggery syrup to the wheat content. You can taste and add the jaggery syrup according to your sugar requirement. When the milk wheat payasam starts boiling, add the crushed Cardamom along with the fried Coconut pieces and ghee. Let the payasam boil for 5 minutes over low flame.
Tips : Wheat Payasam/kheer is relished either hot or cold..