Samba Wheat Payasam Recipe – Jaggery & Coconut Milk Dessert

Last Updated on 4 months by Neha Deshmukh

Samba Wheat Payasam Recipe – Jaggery & Coconut Milk Dessert

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Samba Wheat Payasam. It’s a comforting, subtly sweet dessert that reminds me of festivals back home. This isn’t just any payasam; it’s made with cracked samba wheat, giving it a lovely texture and a boost of nutrition. Trust me, once you try it, you’ll be hooked!

Why You’ll Love This Recipe

This Samba Wheat Payasam is special for a few reasons. It’s incredibly easy to make, even if you’re new to Indian desserts. The combination of jaggery and coconut milk creates a flavour that’s both rich and refreshing. Plus, using samba wheat adds a unique, slightly nutty flavour and a healthy twist to this classic treat. It’s perfect for celebrations or just a cozy night in.

Ingredients

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

• ½ cup cracked samba wheat (emmer wheat) – about 100g
• ¾ cup jaggery – about 150g
• 1 cup coconut milk – 240ml
• ¼ teaspoon cardamom – about 0.5g
• 1 pinch salt
• 2 tablespoons ghee – 30ml
• 2 tablespoons golden raisins – about 20g
• 2 tablespoons broken cashewnuts – about 20g

Ingredient Notes

Let’s talk about the ingredients and how to get the best results!

Cracked Samba Wheat (Emmer Wheat) – A Nutritional Grain

Samba wheat, also known as emmer wheat, is an ancient grain gaining popularity for its health benefits. It’s a good source of fibre and protein. You can usually find it in Indian grocery stores or online. If you can’t find cracked samba wheat, you can use regular cracked wheat, but the cooking time might vary slightly.

Jaggery – The Unrefined Sweetener & Its Varieties

Jaggery is unrefined sugar, giving this payasam a beautiful colour and a unique molasses-like flavour. There are different types of jaggery – golden, dark, and liquid. I prefer using golden jaggery for its mild sweetness and colour.

Coconut Milk – Full-Fat vs. Low-Fat Options

Full-fat coconut milk will give you the richest, creamiest payasam. However, you can use low-fat coconut milk if you prefer a lighter version. Just be aware that the texture might be slightly different.

Cardamom – Freshly Ground vs. Store-Bought

Freshly ground cardamom has the most vibrant flavour. If you can, grind your own cardamom pods. Otherwise, good quality store-bought cardamom powder works just fine.

Ghee – Clarified Butter & Its Significance in Indian Desserts

Ghee adds a wonderful nutty flavour and richness to the payasam. It’s a staple in Indian cooking and desserts. You can make your own ghee or buy it pre-made.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s cook the samba wheat. Add ½ cup of cracked samba wheat and 3.5 cups of water to your pressure cooker. Cook for 10 minutes, or about 4 whistles. Once it’s done, strain the wheat and set it aside.
2. Now, let’s make the jaggery syrup. In a pot, combine the strained water from cooking the wheat and ¾ cup of jaggery. Bring it to a boil and simmer for 3-4 minutes, until the jaggery is completely dissolved. Stir often to prevent sticking!
3. Add the cooked samba wheat, 1 cup of coconut milk, ¼ teaspoon of cardamom, and a pinch of salt to the jaggery syrup. Simmer on low heat for another 3-4 minutes, stirring occasionally. This is where the magic happens – the flavours start to meld together beautifully.
4. While the payasam simmers, let’s prepare the tempering. Heat 2 tablespoons of ghee in a separate pan. Add 2 tablespoons of broken cashewnuts and 2 tablespoons of golden raisins. Fry them until they turn golden brown and fragrant.
5. Pour this lovely cashew-raisin tempering into the payasam. Give it a good stir and remove from heat.

That’s it! Your Samba Wheat Payasam is ready.

Expert Tips

Here are a few tips to help you make the perfect payasam:

Achieving the Perfect Payasam Consistency

The consistency of payasam is key. If it’s too thick, add a little more coconut milk or water. If it’s too thin, simmer for a few more minutes.

Preventing Sticking & Burning

Jaggery can sometimes stick to the bottom of the pot. Stir frequently, especially when the jaggery is dissolving. Using a heavy-bottomed pot also helps.

Enhancing the Cardamom Flavor

Lightly crush the cardamom pods before grinding to release more flavour.

Variations

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

• Vegan Samba Wheat Payasam: Substitute the ghee with coconut oil and ensure your jaggery is vegan-friendly (some jaggery is processed with bone char).
• Gluten-Free Considerations: Samba wheat is naturally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.
• Adjusting the Sweetness Level: Feel free to adjust the amount of jaggery to your liking. Start with ¾ cup and add more if needed.
• Festival Adaptations (Pongal, Onam): My grandmother always added a pinch of saffron during Onam for a beautiful colour and aroma. During Pongal, a little bit of black pepper is a nice addition!

Serving Suggestions

Samba Wheat Payasam is delicious served warm or chilled. I love garnishing it with a few extra cashews and raisins. It’s a perfect dessert for festivals, special occasions, or just a comforting treat.

Storage Instructions

Leftover payasam can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken upon cooling, so you can add a splash of milk or water when reheating.

FAQs

Let’s answer some common questions:

What is Samba Wheat and is it different from other wheat varieties?

Yes! Samba wheat is an ancient variety of emmer wheat, known for its nutritional benefits and slightly nutty flavour. It’s smaller in size and has a different texture compared to regular wheat.

Can I use sugar instead of jaggery in this payasam?

You can, but the flavour will be different. Jaggery adds a unique molasses-like flavour that sugar doesn’t have. If using sugar, use ¾ cup.

How can I make this payasam richer and creamier?

Use full-fat coconut milk and add a tablespoon of ghee at the end.

What is the best way to store leftover payasam?

Store it in an airtight container in the refrigerator for up to 3 days.

Can this payasam be made ahead of time?

Yes, you can make it a day ahead. The flavours actually develop even more overnight!

Enjoy making this delicious Samba Wheat Payasam! I hope it brings a little bit of sweetness and joy to your day. Let me know how it turns out in the comments below!