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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.

Wheat payasam – a delicious, healthy creamy dreamy dessert made with whole wheat berries, sweetened with jaggery and flavoured with cardamom.
5 from 1 vote
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Course: Dessert
Cuisine: Indian, South Indian
Prep Time: 5 minutes
Cook Time: 25 minutes
Soaking Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 3
Calories: 139kcal
Author: Geetha



1 cup = 250ml ; 1 tablespoon = 15ml

  • ⅓ cup (75 gms) Wheatberry
  • ½ cup (75 gms) Jaggery grated
  • 2 cups (500 ml) Coconut Milk
  • ½ teaspoon Crushed Cardamom
  • 3 tablespoon Ghee
  • 1.5 teaspoon (15 gms) Cashews
  • 1.5 teaspoon (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.


Ensure to add jaggery after wheat is completely cooked.
Add more milk while cooking if milk is almost absorbed but you suspect wheat hasn't yet cooked well.
Adjust jaggery as per your preferred sweetness.
You can substitute regular jaggery with palm jaggery.
Tips & Tricks
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. Follow the rest of the procedure.
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. 
** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.


Calories: 139kcal | Carbohydrates: 1g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 1mg | Fiber: 1g | Sugar: 1g
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