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+ servings

Nurukku godhambu payasam

Seema D Sriram
Broken emmer wheat porridge with fresh coconut milk.
Prep Time 10 mins
Cook Time 40 mins
Course Desserts
Cuisine Indian, Kerala
Servings 6 people


  • 1 cup broken wheat I used emmer wheat
  • 1.5 cup drinking water
  • 1.5 cup coconut milk the second extract or diluted canned coconut milk.

For the jaggery syrup

  • 1.5 cups jaggery grated or crushed.
  • 1/2 cup drinking water

for finishing the payasam

  • 1/2 cup coconut cream first thick extract or canned coconut cream.
  • 1/4 tsp green cardamom powder
  • 1/8 tsp dry ginger powder
  • 1 tsp ghee / clarified butter
  • 1 tbsp cashew nuts
  • 1 tbsp raisins


  • Soak the grated jaggery in the cup of water and set it aside.
  • Once the jaggery starts to dissolve set this on low heat and mix it occasionally till it melts completely.
  • Strain this syrup to remove any impurities and set aside till needed.
  • In a seperate heavy bottomed pan, I use a casrole, add the water and bring to a boil.
  • Add the broken wheat to this and mix without any lumps.
  • As it begins to cook and swell add the second extract of the coconut milk.
  • Let this mix cook, keep stirring so it doesnt catch the bottom.
  • Once the broken wheat has cooked it will start appearing glassy, mash a few and see if it is cooked well.
  • Then add the jaggery syrup and mix well.
  • Add the green cardamom powder and the gingerpowder as well and stir it in.
  • Let this cook on a low heat till the payasam thickens to a honey consistency.
  • Now stir in the thick coconut cream and remove from heat
  • in a small pan add the ghee and roast the cashews. once tehy are done, add the raisins and allow them to plump up.
  • Add this ghee roasted nuts and raisins to the payasam along with the ghee and stir well.
  • The payasam is ready. Serve the payasam warm.
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