Broken Wheat Payasam Recipe | How To Make Godhi Payasa Or Broken Wheat Kheer

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Broken wheat payasam or broken wheat kheer has the name and fame of being the ultimate bowl of comfort food with its rich and creamy texture, laced with the aroma of cardamom and ghee plus nourishing your body with the loaded nutrients of broken wheat, a healthy and low-calorie dessert fix to make peace with your diet chart as well.

This particular dessert is very popular in the south for reasons more than one. While being a sure treat for all the sweet-tooth out there, it can also be had by the people with low-sugar intake restrictions, as this delicious godhi payasa is low in calories but high in rich flavours!

Known in different names such as godhi huggi, sweet huggi or godhi kuttida payasa, this aromatic bowlful of creamy delicacy can be spotted in festivals or other happy occasions in South Indian states, especially in Karnataka.

For us, this dish stands out for the fact that we can plunge in it whole-heartedly knowing that along with cherishing our cravings for the dessert, we are indulging in a healthy recipe which will ultimately help us score some major health points.

To know how to make the godhi payasa or the broken wheat kheer, click on the video or go through the step-by-step pictorial instructions and do not forget to tell us how did it turn out.

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Prep Time

1 Hours15 Mins

Cook Time

30M

Total Time

1 Hours45 Mins

Recipe By: Kavya

Recipe Type: Dessert

Serves: 2

Ingredients

• 1. Broken wheat - 1 cup

  2. Dry fruits (almonds + cashews + raisins) - 8-10 each

  3. Jaggery - 1 cup

  4. Ghee - 2 tbsp

  5. Grated coconut - 1 cup

  6. Milk - ½ bowl

  7. Water - 3 cups

  8. Poppy seeds - 1 tbsp

  9. Cardamom powder- 1 tbsp

How to Prepare

• 1. Take a bowl and add broken wheat and water in it.

  2. Soak the broken wheat for an hour and drain the water afterwards.

  3. Take a cooker, and add soaked broken wheat and water in it.

  4. Pressure cook the broken wheat for 3 whistles.

  5. Meanwhile, roast the poppy seeds lightly.

  6. Take a pan and add jaggery plus water.

  7. Let the jaggery dissolve in the water completely.

  8. Take a mixing jar and add coconut, poppy seeds and water.

  9. Grind it into a smooth paste.

  10. Add the paste to the pan and let it simmer for 2-3 minutes.

  11. Meanwhile, take a small pan and fry the dry fruits in ghee till the colour turns golden brown, keep it aside.

  12. Add the cooked broken wheat to the pan and mix well.

  13. Add the fried dry fruits and cardamom powder.

  14. Lastly, add 1 tablespoon of ghee and stir it well.

  15. Add milk and let it simmer for 5-6 minutes.

  16. Transfer the payasam to a bowl and serve it either hot or chilled, as per your individual preference.

Instructions

• 1. Keep stirring the milk in the pan to avoid the formation of lumps in your kheer.
• 2. Soak the broken wheat beforehand to cook it faster.

Nutritional Information

• Serving Size - 1 cup
• Calories - 382.20 cal
• Fat - 18.61 g
• Protein - 4.92 g
• Carbohydrates - 48.68 g
• Fibre - 2.07 g

STEP BY STEP - HOW TO MAKE BROKEN WHEAT PAYASAM

1. Take a bowl and add broken wheat and water in it.

2. Soak the broken wheat for an hour and drain the water afterwards.

3. Take a cooker, and add soaked broken wheat and water in it.

4. Pressure cook the broken wheat for 3 whistles.

5. Meanwhile, roast the poppy seeds lightly.

6. Take a pan and add jaggery plus water.

7. Let the jaggery dissolve in the water completely.

8. Take a mixing jar and add coconut, poppy seeds and water.

9. Grind it into a smooth paste.

10. Add the paste to the pan and let it simmer for 2-3 minutes.

11. Meanwhile, take a small pan and fry the dry fruits in ghee till the colour turns golden brown, keep it aside.

12. Add the cooked broken wheat to the pan and mix well.

13. Add the fried dry fruits and cardamom powder.

14. Lastly, add 1 tablespoon of ghee and stir it well.

15. Add milk and let it simmer for 5-6 minutes.

16. Transfer the payasam to a bowl and serve it either hot or chilled, as per your individual preference.