Samba Godhumai Payasam Recipe

Cooking Directions

• STEP 1.Wash and soak the broken wheat in water for 30 minutes.
• STEP 2.In a pressure cooker, cook the soaked broken wheat with water until it becomes soft and mushy.
• STEP 3.In a separate pan, melt jaggery with a little water to make a syrup.
• STEP 4.Add the cooked broken wheat to the jaggery syrup and mix well.
• STEP 5.Pour in the milk and simmer the payasam for a few minutes until it thickens.
• STEP 6.Add cardamom powder and mix well.
• STEP 7.Garnish with roasted nuts and serve hot or chilled.

Cooking Tips

• Make sure to cook the broken wheat until it becomes soft and mushy for a creamy texture.
• Adjust the sweetness of the payasam by adding more or less jaggery according to your taste.
• You can add a pinch of saffron strands for a rich flavor and color.
• For a vegan version, you can use coconut milk instead of regular milk.

Storage and Serving

• Samba Godhumai Payasam can be stored in the refrigerator for up to 2 days.
• Reheat the payasam before serving if you prefer it warm.
• Serve the payasam as a dessert after a traditional South Indian meal or as a sweet treat on its own.