Nurukku godhambu payasam

Offer a delicious bowl of classic Kerala payasam that is absolutely dairy free. This broken wheat porridge is creamy, delicious and overall perfect for all festivals.

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Prep Time 10

Cook Time 40

Course Desserts

Cuisine Indian, Kerala, One pot

Servings people

Equipment

saucepan

Ingredients

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 coconut oil
1 tbsp cashew nuts
1 tbsp raisins

Instructions

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, 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 the coconut oil roasted nuts and raisins to the payasam along with the leftover coconut oil and stir well.
The payasam is ready. Serve the payasam warm.

Keyword festival offerings, Indian desserts, pot luck recipes, Temple prasadam, vegan