I have a bite-sized video to show you how to make this recipe.
- Broken (cracked) wheat- ½ cup
- Water – 3½ cup
- Medium thick coconut milk – 1 cup
- Thick coconut milk – ¼ cup
- Cardamom powder – ¼ tsp
- Dry ginger powder – ¼ tsp
- Ghee – 1 tbsp
- Jaggery – 200 g
- Water – ½ cup
- Ghee – 2 tsp
- Cashew – 12
- Raisins – 15
- Dried coconut slices – ¼ cup
- In a blender, add 1 cup of shredded coconut and ½ cup of water and grind it well.
- Then using a sieve, pour the coconut mixture.
- Hand squeeze the coconut to extract the thick coconut milk and keep it aside.
- Using the same coconut, add 1 cup of water and again squeeze the coconut to extract the medium thick coconut milk and keep it aside.
- Take a deep bottomed pan, add jaggery and ½ cup of water.
- Boil it till it melts completely, and allows it to boil till it thickens slightly (like honey’s consistency).
- Then using a sieve, strain the jaggery syrup to remove impurities, if any (at all).
- In a pan, heat ghee and roast cashew nuts until they become golden and then transfer to a plate.
- In the same ghee, add the raisins and sauté it till it puffs up. Transfer it to the same plate where we saved the roasted cashews.
- Again in the same ghee(if needed add 1 tsp extra ghee to avoid sticking). Then roast the coconut slices until it turns golden brown and transfer it to the plate with cashew and raisins and keep it aside.
- In a deep bottomed pan, add broken wheat and add 3½ cups water. Allow it to boil for 10 – 15 minutes.
- Strain it through a sieve to drain the water (shake the sieve to drain the water completely) and keep it aside for 5 minutes.
- In the same pan, add ghee. Once it melts completely, add the drained broken wheat and stir it for a minute.
- Add the jaggery syrup, and mix it well. Then allow it to cook for one minute by stirring it continuously.
- Add the medium thick coconut milk, cardamom powder, dry ginger powder and mix it well. Then allow it to boil.
- Add the thick coconut milk and mix it well.
- Then allow it to boil for 1 minute and switch off the flame.
- Add the roasted cashew nuts, raisins, and coconut slices, and mix them all well.
Broken (Cracked) Wheat Payasam / Pradhaman / Kheer is now ready to serve!
- You can substitute coconut milk with fresh milk.
- You can cook the cracked/ broken wheat in a pressure cooker for 2 whistles. Please make sure that that it doesn’t get mushy due to overcooking.
- You can use 1 cup sugar instead of jaggery.
- If you want to make the payasam thin, add extra water or milk.
- You can make coconut milk from fresh coconut as shown above or use coconut milk powder or canned coconut milk.
- If using coconut milk powder, then the proportion is
(a) Thick coconut milk: 1/4 cup water + 1 tbsp coconut milk powder
(b) Thin coconut milk: 1 cup water + 2 tbsp coconut milk powder