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.
Wheat payasam – a delicious, healthy creamy dreamy dessert made with whole wheat berries, sweetened with jaggery and flavoured with cardamom.
Servings: 3
Calories: 141kcal
Equipment
- 1 Deep bottomed pan/Saucepan
- 1 Wooden Spoon
- 1 Mixer Grinder
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- ⅓ cup (or) 75 gms Whole wheat berries
- ½ cup (or) 75 gms Jaggery grated
- 2 cups (or) 500 ml Coconut Milk
- ½ Teaspoon Crushed Cardamom
- 3 Tablespoon Ghee
- 1.5 Teaspoon (or) 15 gms Cashews
- 1.5 Teaspoon (or) 20 gms Raisins
Instructions
- Wash and soak wheat berries overnight.⅓ cup (or) 75 gms Whole wheat berries
- Discard water and grind it to a coarse mixture.
- In a pan, heat ghee over medium-low heat.3 Tablespoon Ghee
- Fry cashews and raisins until they turn golden brown and raisins plumps up.1.5 Teaspoon (or) 15 gms Cashews, 1.5 Teaspoon (or) 20 gms Raisins
- 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.2 cups (or) 500 ml Coconut Milk
- 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.½ cup (or) 75 gms Jaggery
- Finally add cardamom, fried cashews and raisins.½ Teaspoon Crushed Cardamom
- Enjoy hot and creamy wheat payasam with your family and friends.
Notes
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 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 the wheat is well cooked, let it stand to cool down slightly and then add jaggery. An alternate option is to make jaggery syrup and add it at the end after turning off the heat. This ensures jaggery blends well with wheat.
To check berries are well cooked, ensure the 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.
Nutrition
Calories: 141kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 39mg | Sodium: 1mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.1mg
