Cracked Wheat Payasam
Note: This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Sometimes I buy things impulsively, and if my husband were saying this, he would replace “sometimes” with “all the time.” My one such find was cracked wheat at the neighborhood Patel Brothers store.
I thought maybe one day I could make Lapsi (a Gujarati dish made by frying cracked wheat in ghee and adding sugar and cardamom) for breakfast for my little ones. So I bought it, and it lay in my pantry for a month, waiting for my attention.
Every couple of months or so, I clean up my pantry, and when I did, I found this packet of Cracked Wheat or Fada and decide to make cracked wheat payasam – a dish I have been dreaming of ever since Ganpati festivities started. I remember first having it when during the Ganapati Celebrations in our building, some aunty had made the Cracked Wheat Payasam as an offering to Lord Ganesha. The Payasam was later distributed later to the baccha party (kids) and the uncle and aunties in the building. Here’s my version of this recipe. Enjoy it as a dessert or for breakfast, as I did.
If you are looking for other easy-to-make desserts, here are my favorites –
- Instant Pot Date Cake – this date cake recipe is adapted for the Instant Pot.
- Moist Banana bread – a healthy take on traditional banana bread made with the goodness of coconut oil.
- Apple coffee cake with brown sugar glaze – a delicious coffee cake that takes about 40 minutes.
- Easy and Healthy Chocolate Banana Cake Recipe – Make this 30-minute fuss-free cake using a blender. No stand-in mixer is required.
- Zebra cake – A cake with an interesting look and delicious taste
Cracked Wheat Payasam
Ingredients
- ½ cup cracked wheat fada
- 2 cups of water
- ½ cup jaggery crushed
- ½ cup coconut milk
- ½ cup milk
- ¼ teaspoon cardamom powder
For garnishing
- 1 tablespoon ghee
- ¼ cup chopped nuts almond,cashews etc
- 1 tablespoon of raisins
Instructions
- Pressure cook the cracked wheat in 2 cups of water on medium heat with a closed vent. Let the vent go off 3 times and then switch off the gas.
- Once the cooker cools down, open the lid and add jaggery and stir. Turn the gas on medium heat and allow the jaggery to melt before adding the coconut milk.
- Let the coconut milk boil for approximately 5-6 minutes and then add milk and cardamom powder and stir it well. Reduce heat to a simmer.
- Meanwhile, in a separate pan, heat a tablespoon of ghee on medium heat, fry cashews till they are golden brown, add raisins and once the raisins double in size.
- Add the nuts and raisins to cracked wheat payasam and mix well. Take it off heat and serve hot.
Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
