Cook's Hideout: Wheat Payasam (Kerala Style)

April 27, 2016

Wheat Payasam (Kerala Style)

BM# 63: Journey through the Cuisines 
Week 4: Kerala Cuisine 
Day 23: W for Wheat Payasam
I went straight to Rajani's blog for today's letter. She did an A-Z Kerala Sadya recipes for one of the previous mega marathons and I knew she will have the perfect dish with the letter W. Rajani didn't disappoint me, this Wheat payasam, Kerala style with coconut milk was so decadent and delicious.
Kerala Style Wheat Kheer
This payasam is made with cracked wheat or broken wheat, sweetened with jaggery and simmered in coconut milk. I used fine bulgur wheat and it worked just perfect for this recipe.
Kerala Style Wheat Kheer
Traditionally coconut milk is made fresh in Kerala households. But I find the whole process tedious and time consuming, so I used canned coconut milk. I mixed it with some water to make thin coconut milk and used it as is for thick coconut milk.
Kerala Style Wheat Kheer
I loved how creamy and delicious this payasam turned out. It tastes great when served warm or even chilled. I told myself this is health food -- cracked wheat, coconut milk and jaggery are healthy ingredients-- right?? I slurped up most of the payasam myself :-)
Kerala Style Wheat Kheer

Recipe from Rajani's blog:

Wheat Payasam
  • ½cup Cracked Wheat (I used fine bulgur wheat)
  • ½C~¾C Jaggery (adjust according to your taste)
  • 1½cups Full fat canned Coconut Milk
  • ¼tsp Ground Cardamom
  • ¼tsp Dry Ginger
  • 2tbsp Ghee
  • 1tbsp Cashews, broken
  • 1tbsp Raisins
  • 1tbsp Fresh Coconut slices
  1. Pressure cook cracked wheat with 1½~2cups of water for 2~3 whistles. Alternately, it can also be cooked with 2½cups of water in a saucepan for about 20minutes.
  2. In the meantime, combine 1cup coconut milk with ½cup water -- this will be our thin coconut milk and the remaining ½cup will be our thick milk.
  3. Heat 1tbsp ghee in a small pan, roast cashews, raisins and coconut pieces separately until golden. Remove onto a plate and set aside.
  4. In a medium size saucepan, melt jaggery with 2tbsp water. Once melted, strain it if you see any impurities, otherwise add the cooked wheat and 1tbsp ghee. Simmer for 3~4 minutes, stirring frequently.
  5. Lower the heat and add the thin milk. Cook for 6~8 minutes, stirring frequently. Add the ground cardamom and dry ginger.
  6. Finally add the thick coconut milk and bring the mixture to a boil. Turn off the heat and add the roasted cashews, raisins and coconut pieces. Mix well. Serve the payasam warm or chilled and Enjoy!!
Kerala Style Wheat Kheer
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63.



  1. Gosh it is surely droolworthy and so healthy next time you better payasam looks so creamy Pavani..fantastic choice..

  2. Very rich looking wheat payasam, hard to take my eyes from your beautiful bowl of payasam, loving it.

  3. This is onecyummy kheer and jaggery - coconut milk is a lovely combo in a kheer.

  4. Payasam is creamy rich and divine. All those antique looking bowls are cute. Perfect setup for a traditional sadya sweet.

  5. Very nice. love the addition of coconut slices.. Love those serveware.

  6. That looks divine Pavani. Beautifully captured payasam..

  7. Love the kheer and the antic props too.

  8. Payasam looks delicious, love your props that go with traditional payasam..

  9. Wheat payasam looks too delicious and with jaggery it must have tasted amazing.I love cracked wheat kheer and am literally drooling over your pics.Too good.

  10. Payasam looks so creamy,love the rustic props.Well presented,for such an authentic payasam the rustic bowl looks very nice.

  11. Pavani, the payasam recipe looks wonderful. The props do perfect justice to the subject!


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