Whole wheat payasam – a delicious South Indian dessert made using whole wheat grains, jaggery and flavoured with cardamom and dried fruits. Instant Pot is a convenient and efficient way to prepare this delicious dessert.
It’s a perfect treat to serve family and friends on special occasions and festivals.
The standard stovetop method needs regular supervision as the berries absorb water during cooking. To speed up the cooking time, this method also requires soaking.
It took me 20-30 minutes to get the berries soft and chewy when I cooked this stovetop wheat payasam with berries that had been soaked overnight.
I now find that using an instant pot to cook whole wheat berries is the most convenient option as I can actually set the cooking function and walk away, eliminating the need for constant monitoring.
The best part about this approach is that it requires zero supervision, so I don’t even need to soak the wheat berries. That’s why I don’t mind when IP takes a few extra minutes to cook it.
Ingredients
- Grains: I used hard wheat berries but you could use soft berries instead.
- Spices, Nuts and Dry Fruits: Cardamom powder, dry ginger powder, cashews and raisins.
- Dairy and Liquid: Ghee to fry dry fruits and water to cook whole wheat.
- Sweetener: I used jaggery block but feel free to use jaggery powder to save time and energy.
See the recipe card for quantities.
How to make whole wheat payasam?
Turn on the Instant Pot and select the “Saute” mode. Add a tablespoon of ghee to the pot.
Once ghee is hot, add cashews and raisins and fry until cashew begin to turn golden and raisins swell.
Press “Cancel” button and remove cashews and raisins into a bowl and set it aside.
Rinse and wash the wheat berries 3-4 times in a colander under cold running tap water to remove the dirt and debris.
Put the washed berries in an instant pot container.
Add water and close the pot lid.
Set the vent to the sealing position. Select the “Pressure Cook” or “Manual” mode and cook on high pressure for about 30 minutes.
Once the cooking cycle is complete, allow the pressure to release naturally for about 10 minutes (NPR).
Then, carefully release any remaining pressure manually by moving the pressure valve to the “Vent” position.
The knob next to the pressure valve drops once all of the pressure has been released.
Now remove the pot’s lid and use a stick blender to blend the berries until they are broken down into tiny pieces.
Put the jaggery block in a heatproof or ceramic bowl, add water, and place the bowl in the microwave.
Heat it for two minutes at a time, pressing with the back of a spoon to break the jaggery.
Continue heating until jaggery melts completely.
Now add melted jaggery to the cooked berries and stir well.
Select the “Saute” mode and cook for 5 minutes or until the payasam reaches your desired consistency.
Press the “Cancel” button, add cardamom powder, dried ginger powder and fried cashews and raisins to the payasam and mix well.
Serve the instant Pot whole wheat payasam hot or chilled, garnished with more nuts if desired.
Substitutions and Variations
Spices: Try ground nutmeg or cinnamon instead of cardamom for flavour variation.
Coconut: Grated dry coconut or fresh coconut chunks give the payasam a wonderful texture and enhance the flavour.
Nuts: You might add more nuts like almonds and pistachios.
Coconut Milk: For extra taste and flavour, consider using coconut milk. Use half a cup of coconut milk and half a cup of water to cook the wheat berries.
Jaggery: Instead of using a block, you might use powdered jaggery. Combine it with the cooked wheat. Powdered jaggery doesn’t need to be melted, unlike jaggery blocks.
Storage
Fridge: Use an airtight container to store any leftover payasam in the refrigerator and consume it within 3 to 4 days.
Reheat: transfer the payasam into a bowl that is safe to use in the microwave and heat it until it becomes warm or hot. For uniform heating, stir at regular intervals. Alternatively, heat it in a pot over medium heat on the stove, stirring regularly.
Tips and Tricks
Clean Whole Wheat: Wash the wheat berries multiple times to remove debris.
Total Time To Cook Wheat: Berries take longer to cook than the time set on an instant pot. Depending on the quantity in the pot, the Instant Pot takes its own time to build up pressure before the countdown on the timer begins. So, the total time would consist of the pressure build-up + timer countdown + natural pressure release duration.
Cooking Time Adjustment: Reduce the cooking time while cooking soft wheat berries. I’ve used hard berries that take at least 30 minutes to cook.
What are wheat berries?
The edible part of wheat that has multiple health benefits is called wheat berries. Generally speaking, it takes longer to cook than other whole grains because it is one of the hardest varieties. Because of their high fibre content and nutrient-dense composition, cooked whole wheat berries are regarded as a superfood. They have a soft, chewy texture and a nutty flavour. Check out how to cook whole wheat berries for various ways to use cooked berries.
FAQ
Yes. If you have lot of leftovers and you aren’t interested in serving your family the same week, freezing is the best option.
Divide any leftover instant pot whole wheat payasam into portions and keep each portion in ziplock bags or airtight freezer-safe containers. Store it for up to two months.
Thaw payasam the night before you want to consume it to begin the defrosting process. Remove some from the freezer and keep it in the refrigerator. Once defrosted, reheat in the microwave or on the stove until heated through.
Related
Looking for other Indian dessert recipes? Try these:
More Indian Desserts
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Instant Pot Whole Wheat Payasam
Equipment
- 1 Spoon
- 1 Bowl
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 300 gms Whole Wheat
- 4 Cups Water
- 500 gms Jaggery adjust to taste
- 2 Tablespoons Ghee
- 8-10 Cashews each split into 2 pieces from the center
- 12-15 Raisins
- ½ Teaspoon Dry Ginger Powder
- ½ Teaspoon Cardamom Powder
Instructions
- Turn on the Instant Pot and select the "Saute" mode. Add a tablespoon of ghee to the pot.2 Tablespoons Ghee
- Once ghee is hot, add cashews and raisins and fry until cashew begin to turn golden and raisins swell.12-15 Raisins, 8-10 Cashews
- Press "Cancel" button and remove cashews and raisins into a bowl and set it aside.
- Rinse and wash the wheat berries 3-4 times in a colander under cold running tap water to remove the dirt and debris.300 gms Whole Wheat
- Put the washed berries in an instant pot container.
- Add water and close the pot lid.4 Cups Water
- Set the vent to the sealing position. Select the "Pressure Cook" or "Manual" mode and cook on high pressure for about 30 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for about 10 minutes (NPR). Then, carefully release any remaining pressure manually by moving the pressure valve to the "Vent" position.
- The knob next to the pressure valve drops once all of the pressure has been released.
- Now remove the pot's lid and use a stick blender to blend the berries until they are broken down into tiny pieces.
- Put the jaggery block in a heatproof or ceramic bowl, add water, and place the bowl in the microwave. Heat it for two minutes at a time, pressing with the back of a spoon to break the jaggery. Continue heating until jaggery melts completely.500 gms Jaggery
- Now add melted jaggery to the cooked berries and stir well.
- Select the "Saute" mode and cook for 5 minutes or until the payasam reaches your desired consistency.
- Press "Cancel" button, add cardamom powder, dried ginger powder and fried cashews and raisins to the payasam and mix well.½ Teaspoon Dry Ginger Powder, ½ Teaspoon Cardamom Powder
- Serve the Instant Pot whole wheat payasam hot or chilled, garnished with more nuts if desired.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
