Broken wheat(sooji gothambu) - 2 cups
Jaggery syrup - 2 cups
Coconut milk II extract (thin) - 3 cups
Coconut milk I extract (thick) - 1 1/2 cup
Cardamom powder - 1 tsp
Roasted cumin powder - 1/2 tsp
Dry ginger powder - 1/4 tsp
Ghee - 4 tbsp
Coconut flakes - 1/2 cup
Cashew nuts - 50 gm


1)Wash and cook broken wheat by adding boiled water.

2)When it is cooked well, drain it and keep aside.

3)In a heavy bottom vessel, boil the jaggery syrup and mix in cooked broken wheat.

4)Mix well till it absorbs the syrup well and reaches a thick consistency.

5)Add the 2nd extract of coconut milk, mix well and cook on low heat.

6)When it starts thickening, add the Ist extract of coconut milk.

7)Mix well, keep it in a low flame for 5 minutes and remove from fire.

8)If you are using fresh coconut milk, make sure the dish does not boil after adding the Ist extract of coconut milk.
:- This is not applicable if we are using instant coconut milk powder.

9)Sprinkle cardamom powder, roasted cumin powder and dry ginger powder over the payasam.

10)Heat ghee in a pan and fry coconut flakes till it becomes golden brown.

11)Drain it and sprinkle it over the payasam.

12)In the remaining ghee, fry cashew nuts and sprinkle it along with the ghee over the payasam.