Friday, November 3, 2017

Cracked Wheat Pudding/Porridge (Gothumai Payasam/Kanji)

Cracked Wheat Payasam is a quick and simple but delicious dessert pudding prepared Kerala style! Other types of milks such as almond, rice, or soy may be used instead of the coconut milk.

Made with a little more water, half the jaggery, and minus the spices, nuts, and raisins, it does double duty as a lovely kanji for breakfast or snack. We often had this for breakfast growing up. Regular or Irish style steel-cut oats may be used instead of the cracked wheat.

Bulgar or cracked wheat is a wonderful staple to have on hand for making Tabbouleh, Upma, and Pongal as well as a simple porridge like oatmeal. I use the finely cracked (#1 grade) for porridge, upma and tabouleh; the coarsely cracked bulgar (#3) is great for pongal and pilaf.

Dessert: 4 Servings
Porridge: 2 Servings


1/4 cup finely Cracked Wheat (Bulgar) #1 grade
1 cup Coconut Milk
1/2 cup Jaggery or Brown Sugar
2 Cardamom Pods OR 1/2 tsp Dried ground Ginger (chukku)
1 tsp Coconut Oil
1 Tbsp Cashew pieces
1 Tbsp Raisins
1 Tbsp grated Coconut


Combine the cracked wheat with one cup of  water in a saucepan; bring to a boil.

Reduce heat and simmer until cooked and very soft.

Stir in the jaggery or brown sugar and cook until dissolved; simmer for about 5 minutes until the raw jaggery flavor is gone.

Stir in the coconut milk and simmer until hot; turn off heat.

If using cardamoms, crush slightly and gather the seeds; discard the shells. Grind the seeds to a fine powder using mortar and pestle.

Cook the cashews  until golden in the oil; add coconut along with the raisins and keep stirring until the coconut is toasted and pale gold.

Add the toasted nut mixture to the pudding/kanji along with the spices; cover and let sit for a few minutes.

Serve hot, warm or at room temperature.


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