Broken Wheat Kheer is a very healthy and tasty kheer (pudding) prepared with cracked wheat (dalia), jaggery and milk. You can prepare this guilt free (no sugar) payasam for any festivals or special occasions. It is absolutely delicious and easy to make. Today we will learn how to make broken wheat (known as samba godhumai ravai in Tamil) payasam following this easy recipe with step wise pictures.
Cracked Wheat Payasam-Broken Wheat Kheer
Prep Time : 10 mins
Cook Time : 15 mins
Serves: 2
Recipe Category: Dessert
Recipe Cuisine: Indian
Author:Padhu Sankar
Serves: 2
Recipe Category: Dessert
Recipe Cuisine: Indian
Author:Padhu Sankar
Ingredients needed
Cracked Wheat – 1/3 cup
Moong Dal (split yellow variety) – 2 tbsp
Milk – 2 cups
Jaggery – 1/2 cup powdered
Cardamom – 2 pods or 1/4 tsp powder
Grated coconut – 2 tbsp
Cashewnuts – 5-6
Ghee – 1 tsp
Preparation
Heat a tsp of ghee and saute cashew nuts until it turns golden brown.
Dry roast cracked wheat/dalia on medium heat stirring continuously until it is hot to touch.
Dry roast moong dal (pasi paruppu) until you get a nice aroma of roasted dal.
Heat a little water (around 3 tbsp), add jaggery to it and dissolve it in water. Filter it to remove impurities and keep it aside.
Mix both dal and cracked wheat together, add a cup of water and pressure cook keeping it in a vessel inside the cooker, for 3 whistles. Do not forget to add water inside the cooker. Keep grated coconut, cardamom (crushed) separately on a plate (as shown in the picture below) and cook along with cracked wheat and dal in one go. In case, if you are cooking dal + cracked wheat in a pan, then saute grated coconut slightly in 1/2 tsp of ghee and keep it aside. Also use cardamom powder instead of crushed pods.
Method
Boil jaggery water on medium heat, when it starts thickening, add the cooked dal + cracked wheat mixture (it does not matter if it is mushy), grated coconut and cardamom (powder or crushed pods).
Cook on medium heat, stirring until it gets incorporated with the jaggery syrup. Leave it to cool.
Then add milk (should at room temperature) and mix well. When both the jaggery mixture and the milk are hot, there are chances of the milk curdling, so make sure that either one is at room temperature.
Bring the payasam to boil on medium heat stirring continuously, add cashew nuts and remove from heat. Do not boil the kheer too much after adding milk.
You can serve this kheer or payasam (pudding) either warm or chilled. Both tastes good though I prefer it chilled.
Note – You can adjust the consistency of the kheer by adding more or less milk according to your personal preferences.
More Broken Wheat Recipes
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Updated and cleared your doubts.
Thank u 🙂
Awesome, came out well. My daughter was thrilled !!
Thanks
Suresh
Very nice, thankyou…. Charu
Loved this recipe. Thanks!!
Should we use boiled and chilled milk??
Yes, you should add boiled and chilled milk.