The weather here in UAE is changing slowly, from chilly winter to moderate sunny summer, though we are not yet experiencing the sweating and burning sensation. Morning is pleasant with cool wind followed by bright sunny afternoon and warm evening. The whitest sun light that I always look for my food photography is now peeping through my window during afternoon. When I finish cooking and compose food for photography, the sunlight still will be around for my goodness. Yes, if your lighting sucks, your photo will suck too.

Starting and running a food blog like this is a great learning curve for me. I am not only learning serious cooking with an eye on food appearance, food photography and photo editing are also part of my study now. I have now realized that this is a marathon and every day I have to make sure I have the best post out there for my readers.

Whole wheat payasam is the recipe that I am sharing with you today. This is the first payasa in this space without coconut milk in it. Whole wheat grains drowned in jaggery syrup with aromatic cardamom and poppy seeds, creamy textured rava and crunchy dry fruits make this wheat payasa a great filling meal option. Read on the recipe….

You can refer broken wheat payasa recipe too here.

Print Recipe

Whole Wheat Payasam Recipe

Prep Time15

Cook Time35

Total Time50

Author: Sumana

Ingredients

Whole wheat- 1/2 cup
Jaggery- 1/2 cup
Medium rava- 1/8 cup
Poppy seeds- 2 tsp
Grated copra- 2 tsp
Salt- A pinch
Cashew- few
Raisins- few
Almonds- few
Cardamom- 2 no.
Ghee- 2 tsp

Instructions

Preparation

Wash and soak wheat grains overnight.
Deseed cardamoms and powder it finely.
Fry the cashews, chopped almonds and raisins in ghee and keep them aside.

Method

Dry roast the poppy seeds till they turn slighlty brown. Keep it aside.
Pressure cook wheat grains for 6 whistles and simmer it for 5 minutes. Ensure the wheat grains are mushy and soft.
Add cooked wheat in to a cooking pan along with 2 cups of water. Add jaggery too. Let jaggery melt and wheat grains absorb the sweetness.
While stirring the wheat payasam, add medium rava. Make sure no lumps are formed. Let it cook for few minutes.
Add grated copra, roasted poppy seeds, cardamom powder and salt. Mix it well. At this stage add water if needed. Bring it to boil and switch off.
Garnish the wheat payasam with ghee roasted cashews, almonds and raisins. Mouth watering wheat payasa is ready.

Note

The payasam thickens with time. Let the payasam be running initially.
Pressure cooking wheat grains till mushy is highly recommended. Otherwise the grains become chewy.
Adding poppy seeds is optional, I have added for extra flavor.

Meet you all with one more interesting recipe, till then bye.