Wheat payasam – a delicious, healthy creamy dreamy dessert made with whole wheat berries, sweetened with jaggery and flavoured with cardamom. This wheat berry recipe is also called godi huggi, godhumai payasam, gothambu payasam, wheat kheer.
Wheatberry pudding is a delicious dessert that is perfect to make on the upcoming Diwali festival. Foods, especially desserts are the most important aspect of celebrating festivals or any happy occasions. It is a common tradition to exchange gifts and sweet treats such as laddo, halwa or burfi among friends and families on Diwali. This time why not treat your friends and family with this healthy, nutritious and guilt-free sweet treat wheat payasam? Even the weight watchers don’t feel guilty to relish this sweet.
Whole wheat kernels have the goodness of iron, proteins and fiber. These grains cook like rice and plump up when completely cooked and it will be little chewy.
Wheat berries are one of the most common ingredients used to make traditional south Indian desserts such as Gavachi Kheer, Godhumai Payasam, Godi Huggi/Godi Payasa and Gothambu Pradhaman. The base ingredients wheat berries, jaggery and milk remain the same with little variations in the cooking process and addition of couple more ingredients such as poppy seeds, rice.
Wheat Payasam recipe variations
Whole wheat payasam is a versatile dish that can be customised. I’ve made a simple version with few ingredients.
Coarsely ground poppy seeds enhance flavour and taste.
Ground nutmeg or ground cinnamon adds a great flavour.
Ground ginger adds a mild spicy note to payasam.
Desiccated coconut or coconut chips or grated dry coconut elevates the coconut flavour and adds a lovely texture to the payasam.
You could add more dried fruits such as almonds, pistachios.
A pinch of saffron adds fabulous flavour and aroma.
Try adding condensed milk for rich taste and flavour.
Watch How to make delicious wheat kheer
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More Dessert recipes
Wheat Pudding (Wheat Berry Pudding)
Wheat payasam – a delicious, healthy creamy dreamy dessert made with whole wheat berries, sweetened with jaggery and flavoured with cardamom.
1 cup = 250ml ; 1 tbsp = 15ml
- 1/3 cup (75 gms) Wheatberry
- 1/2 cup (75 gms) Jaggery grated
- 2 cups (500 ml) Coconut Milk
- 1/2 tsp Crushed Cardamom
- 3 tbsp Ghee
- 1.5 tsp (15 gms) Cashews
- 1.5 tsp (20 gms) Raisins
- Wash and soak wheat berries overnight.
- Discard water and grind it to a coarse mixture.
- In a pan, heat ghee over medium-low heat.
- Fry cashews and raisins until they turn golden brown and raisins plumps up.
- Transfer them over to a plate.
- Now, fry coarsely ground wheat berries in the ghee for 2-3 minutes.
- Add coconut milk, mix well until well combined.
- Increase the heat to medium-high flame and cook for 15 minutes stirring regularly.
- Now turn down the heat to the lowest setting, keep stirring continuously to avoid sticking at the bottom of the pan.
- Cook payasam for further 5-10 minutes or until berries are well cooked.
- Turn off the heat and add jaggery. Mix until well combined.
- Finally add cardamom, fried cashews and raisins.
- Enjoy hot and creamy wheat payasam with your family and friends.
Soak wheat berry for 8 hours.
Blend soaked wheat berry to a coarse paste.
Fry cashews and raisins in ghee.
Fry blended wheat berry in ghee.
Combine coconut milk to fried wheat berry and cook on medium-high heat.
Stir in jaggery.
Mix in cardamom, fried cashews and raisins.
Enjoy hot and creamy wheat payasam with your family and friends.
Tips & Tricks to make perfect wheat payasam
Don’t have enough time to soak? Just wash and cook wheat in a pressure cooker for 5-6 whistles or until berries are cooked and then grind them to a coarse paste. The rest of the cooking procedure remains the same.
If you have difficulty in a grating or breaking hard jaggery blocks, just pop them in the microwave for a few seconds or until they soften. Soft jaggery is easier to handle.
You can substitute coconut milk with dairy milk. If using dairy milk, do not add jaggery while cooking as it would curdle the milk. Turn off the heat once wheat is well cooked, let it stand for a cool down slightly and then add jaggery. An alternate option is to make jaggery syrup and add at the end after turning off the heat. This ensures jaggery blending well with wheat.
To check berries are well cooked, ensure berry is soft and breaks when pressed between thumb and index fingers. Alternatively, scoop out a few berries and taste it after they’ve cooled a bit. They should be chewy but not tough.
Do not add jaggery when wheat berries are not cooked well as berries don’t cook further but just absorb the jaggery flavour.
Ensure to add jaggery to wheat payasam only after wheat is completely cooked.
Add more milk while cooking if milk is almost absorbed but wheat hasn’t yet cooked well.
Adjust jaggery as per your preferred sweetness.
You can substitute regular jaggery with palm jaggery.
Cooking time may vary depending on the type of burner you use.
For the vegan version wheat kheer, substitute ghee with coconut oil or plant-based butter.
More recipes with coconut milk:
KEEP IN TOUCH
Do let me know if you make this tasty and healthy godi huggi/godumai payasam. I love to get feedback from readers.