Godumbu | Broken Wheat Payasam vegan
Godhumbu (Broken Wheat ) Payasam is a common prasadam in temples in kerala. It is one of the dishes for the Onam Sadhya too. Here is a step by step recipe for this humble yet show stopping dish.
I use many of our traditional utensils for cooking for two reasons. They believe that they are one of the cultural links we have with our previous generation and are an ingot of the knowledge they are trying to pass on to us. This is my beautiful bronze urli I have had for a decade now. I bought this hand made urli from Trichur from the famous “Nadavaramba” shop. Urli’s are made of mud, clay or bronze. I use the mud urli as a replacement of a kadai, and I use the brass urli for cooking foods which need to cook for a longer time on a continuous uniform heat. Eg. kaalan, Payasam, Jackfruit jam and many more. Brass being a porous metal, it allows for even circulation of moisture and heat which results in a well cooked dish.
Today I am making a traditional Godhumbu (Broken Wheat ) payasam. I use the broken wheat for the payasam. The texture of the cooked broken wheat is chewy and tastes delicious in the payasam.
Choose a darker jaggery for the recipe as it adds to the colour and taste of the payasam.
The spice that elevates the sweetness of any dish. More about cardamom at 10 dishes to make with cardamom as the hero
Slow roasted in low heat, cashew turns golden red and is a perfect add on to a chewy sweet payasam.
The coconut milk acts as a mild sweetener to cut the harsh sweetness of jaggery creating a balance.
Sunflower oil or Ghee
The dish is practically vegan, but for the seasoning. So seasoning it with an odour less sunflower oil will make a perfect vegan treat.
Finely cut pieces of coconut
Coconut cut into 1/2 inch thin slices and fried in sunflower oil or ghee adds the crunch to the payasam.
Variations to the whole wheat vegan payasam
- The coconut milk can be replaced with the regula milk.
- Can use ghee/clarified butter to season the dish instead of odourless sunflower oil.
The urli I used for the payasam
Where can I buy an authentic Urli ?
Check to buy a handmade urli which is not smooth and polished bright. The polished golden urli’s are mostly used for decoration.
Here is the link to Nadavarambu shop of Thrissur.
I would not miss the experience of going to the artisans place and buying this Urli which is a hand-me-down to generations.
Other recipes using broken wheat
Tips to make a perfect Whole wheat payasam
1.Soak the broken wheat for 30 minutes before pressure cooking it. It cooks well.
2. Do not over cook the broken wheat as it might turn into a mush and loose the chewy texture.
3. Add 2 tbsp of sugar just when the payasam is done to get the glossy colour on the payasam.
Step by step video
Godhumbu Payasam or Wheat payasam
- 1 cup Broken Wheat
- 2 Cup Broken Jaggery
- 1/2 cup Thick coconut milk
- 1 cup water
- 1 tsp Cardomom
- 2 Tbsp Ghee
- 2 Tbsp Cashew
- Wash the broken wheat, and pressure cook the wheat with 3 cups of water.
- The wheat should be well cooked and soft when touched.
- Loosen the cooked wheat with a fork and set aside.
- In a Urli or a heavy bottom vessel add the jaggery and water. Stir till the jaggery dissolves completely.
- Add the broken wheat one spoon at a time. Stir well.
- Seperate the wheat and mix well with the jaggery. Allow it to cook for 15 minutes in low flame.
- Add the powdered cardamom. Stir well.
- Add the coconut milk to it and switch off the stove immediately. Payasam is almost ready.
- In a seperate vessel add the ghee, and saute the cashew till they turn golden brown.
- Add the seasoning to payasam in the urli. Stir well. Serve hot.
- Seperate the cooked wheat granuals before adding it to the jaggery. It helps in avoiding lumps later.
- Buy a darker coloured jaggery for better taste and texture.