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Kerala Style Wheat Payasam made with cracked wheat, jaggery and coconut milk -- this is a delicious and decadent dish to make for festivals or on special occasions.


4 serving

Total time

30 minutes




  • (1.25l) fish stock (Cracked (I used fine bulgur wheat))
  • (1.25l) fish stock ((adjust according to your taste))
  • 1 cups coconut milk (Full fat canned)
  • (1.25l) fish stock (Ground)
  • (1.25l) fish stock (Dry)
  • 2 tbsps ghee
  • 1 tbsp Cashews (, broken)
  • 1 tbsp Raisins
  • 1 tbsp Coconut (Fresh 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!!
  7. View the recipe instructions at Cook's Hideout

Contains allergens
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