Cracked Wheat Payasam Recipe – Jaggery & Cashew Sweet Pudding

Last Updated on 4 months by Neha Deshmukh

Cracked Wheat Payasam Recipe – Jaggery & Cashew Sweet Pudding

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Cracked Wheat Payasam. It’s a comforting, sweet pudding that reminds me of festivals back home and my grandmother’s kitchen. This particular version, with jaggery and cashews, is a family favourite, and I’m so excited to share it with you. It’s surprisingly easy to make, and the aroma alone is worth the effort!

Why You’ll Love This Recipe

This Cracked Wheat Payasam (also known as Dalia Payasam) is more than just a dessert; it’s a hug in a bowl. It’s creamy, subtly sweet, and packed with flavour. Plus, it’s a healthier take on traditional payasams, thanks to the goodness of cracked wheat. It’s perfect for festive occasions, a cozy weeknight treat, or whenever you need a little something sweet. You’ll love how simple it is to whip up, and how much everyone enjoys it!

Ingredients

Here’s what you’ll need to make this delicious payasam:

• ½ cup cracked wheat (dalia) – about 100g
• 3 ½ cups water – 830ml
• ½ cup milk – 120ml
• 1 ¾ cups jaggery – 350g (adjust to taste)
• 7-8 cashew nuts
• 12-15 raisins
• ½ tsp cardamom powder – about 1.5g

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Cracked Wheat: There are a few types of cracked wheat available. Dalia is the most common in India, and comes in fine and coarse varieties. I prefer the fine variety for payasam as it cooks quicker and gives a smoother texture. It’s also a great source of fibre!
• Jaggery: Jaggery is unrefined sugar, and it adds a beautiful, caramel-like flavour to the payasam. You can find it in dark or golden varieties. Dark jaggery has a stronger flavour, while golden jaggery is milder. Regional variations exist too – in some parts of India, date jaggery is preferred. It’s also a healthier alternative to refined sugar, containing trace minerals.
• Ghee: Ghee, or clarified butter, is essential for that authentic Indian flavour. It adds richness and a lovely aroma. Don’t skimp on the ghee – it really elevates the dish!
• Cardamom: Freshly ground cardamom is always best. The aroma is incredible! If you’re using store-bought powder, make sure it’s from a good quality source. A little goes a long way, so don’t overdo it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s boil the milk and grate the jaggery. Keep them aside.
2. Now, heat about 1-2 tablespoons of ghee in a heavy-bottomed pan. Add the cashew nuts and roast them until they turn golden brown. Be careful not to burn them!
3. Add the raisins to the pan and sauté for a few seconds until they plump up. Once roasted, set the nuts and raisins aside.
4. In the same ghee, add the cracked wheat. Toast it on medium heat for 7-8 minutes, stirring constantly. You’ll know it’s ready when it smells fragrant and turns a light reddish colour.
5. Pour in the water, cover the pan, and simmer for 18-20 minutes, or until the cracked wheat softens and the water is mostly absorbed.
6. Add the grated jaggery and cardamom powder to the pan. Mix well and cook uncovered for another 15-20 minutes, stirring frequently, until the mixture thickens.
7. Finally, turn off the heat and gradually stir in the warm milk. This prevents the payasam from splitting.
8. Garnish with the roasted cashews and raisins. Serve warm and enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• Use a heavy-bottomed pan to prevent the payasam from sticking and burning.
• Stir frequently, especially when the jaggery is melting, to ensure it doesn’t stick to the bottom.
• Adjust the amount of jaggery to your liking. Some people prefer a sweeter payasam, while others like it more subtle.
• Don’t rush the cooking process. Slow and steady is the key to a creamy, delicious payasam.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Easily make this vegan by using plant-based milk (almond, soy, or coconut milk work well) and plant-based butter instead of ghee.
• Gluten-Free Confirmation: Cracked wheat is a form of wheat, but it’s often tolerated by those with mild gluten sensitivities. However, if you need a completely gluten-free option, you can substitute with quinoa or rice.
• Spice Level: My friend, Priya, loves adding a pinch of nutmeg along with the cardamom for a warmer flavour. Feel free to experiment!
• Festival Adaptations: During Onam and Pongal, I sometimes add a few strands of saffron for a touch of colour and luxury.

Serving Suggestions

This payasam is wonderful on its own, but it’s also lovely served with a side of fresh fruit or a sprinkle of chopped nuts. It’s a perfect ending to a traditional Indian meal, or a comforting treat any time of day.

Storage Instructions

Leftover payasam can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving. It might thicken upon cooling, so add a splash of milk when reheating.

FAQs

Let’s answer some common questions:

• Is cracked wheat (dala) the same as bulgur wheat? Not quite! While both are forms of wheat, cracked wheat is processed differently. Bulgur is parboiled and dried, while cracked wheat is simply the whole wheat kernel that has been cracked.
• What is the best type of jaggery to use for payasam? It really depends on your preference! Dark jaggery has a stronger flavour, while golden jaggery is milder.
• Can I make this payasam ahead of time? Yes, you can! It actually tastes even better the next day after the flavours have had a chance to meld.
• How do I prevent the payasam from sticking to the bottom of the pot? Use a heavy-bottomed pan, stir frequently, and cook on medium heat.
• Can I use a different nut instead of cashews? Absolutely! Almonds, pistachios, or even walnuts would be delicious.