Sweets recipes | Havyaka

Godhi kadi paayasa | Broken whole wheat kheer

By Leena Hegde, Puttanamane

Ingredients A quick look Step by step Notes

Godhi kadi is broken whole wheat, and paayasa or kheer is milk based dessert (pudding like dish made with milk but with a flowing consistency). In this recipe I have slow cooked godhi kadi (broken whole wheat) in water. For faster cooking you can use pressure cooker. Paayasa taste slightly differs when cooked in pressure cooker. Generally water is used to cook godhi kadi and milk is added later as wheat grains are hard and takes time to cook. You can choose to cook the godhi kadi in milk, but it will take more time and milk.

Milk can be either whole milk or milk that is already boiled and cream is removed. Most of the havyaka sweets use jaggery as sweetner and so is godhi kadi paayasa. In addition to this nuts can be added as per your preferences. This yummy godhi kadi paayasa can be eaten as is or served with a meal.

Prep time

20 mins

Cook time

40 mins

Cool off time

0 Total time

1 hour

Course

Sweets

Diet

Vegetarian

Difficulty level

Moderate

Servings

5 bowls

Ingredients

1/4 cup godhi kadi (Broken whole wheat)
3/4 litre milk
4 tablespoons jaggery or as required
4 to 5 cardamoms (Yallakki or ellakki or ilaichi)
10 to 15 cashews
10 golden raisins (dry grapes)
1/4 teaspoon salt
1 tablespoon ghee (optional)
Water as required

Cookware / Utensils

Thick and wide pan or vessel
Spoon or Ladle
Mortar and pestle (optional)

Instructions

How to make Godhi kadi Paayasa (Broken whole wheat Kheer)

Take 1/4 cup godhi kadi (broken whole wheat.)
Rinse it 2 to 3 times or until clean.
Add the rinsed godhi kadi in a thick pan or vessel. Add 2 cups of water.
Keep this pan on the stovetop on medium heat and let the godhi kadi cook. Stir at intervals.
Also check and add water at intervals if required.
Meanwhile take 4 to 5 cardamoms, take out the seeds and rinse them. Crush the seeds and make cardamom powder using mortar and pestle.
Take and rinse cashews and raisins a couple of times. Chop cashews in to small pieces or halve them, cover and keep aside.
When the godhi kadi is almost cooked – for about 25 minutes, add 4 tablespoons jaggery or as required. Add 1/4 teaspoon of salt.
Mix very well. Continue to simmer till the godhi kadi softened and cooked well from the inside – for about 6 to 8 minutes.
Then add 3 cups (3/4 litre) milk. Mix well and simmer on low to medium heat for about 5 minutes.
Now add cardamom powder and mix well.
Switch off the heat and wait for about 5 minutes. Add cashews and raisins. Mix well.
Serve godhi kadi paayasa hot or warm or cold.
You can also serve with fresh ghee.

Step by step guide

How to make Godhi kadi Paayasa (Broken whole wheat Kheer)

1. Take 1/4 cup godhi kadi (broken whole wheat.)

2. Rinse it 2 to 3 times or until clean.

3. Add the rinsed godhi kadi in a thick pan or vessel. Add 2 cups of water.

4. Keep this pan on the stovetop on medium heat and let the godhi kadi cook. Stir at intervals.
Also check and add water at intervals if required.

5. Meanwhile take 4 to 5 cardamoms, take out the seeds and rinse them. Crush the seeds and make cardamom powder using mortar and pestle.

6. Take and rinse cashews and raisins a couple of times. Chop cashews in to small pieces or halve them, cover and keep aside.

7. When the godhi kadi is almost cooked – for about 25 minutes, add 4 tablespoons jaggery or as required. Add 1/4 teaspoon of salt.

8. Mix very well. Continue to simmer till the godhi kadi softened and cooked well from the inside – for about 6 to 8 minutes.

9. Then add 3 cups (3/4 litre) milk. Mix well and simmer on low to medium heat for about 5 minutes.

10. Now add cardamom powder and mix well.

11. Switch off the heat and wait for about 5 minutes. Add cashews and raisins. Mix well.

12. Serve godhi kadi paayasa hot or warm or cold. You can also serve with fresh ghee.

Notes

The consistency of the paayasa thickens on cooling. You can adjust the consistency by adding less or more milk. (Add less milk for thick consistency and more milk for thin consistency.)
If you choose to cook godhi kadi on high flame, make sure there is enough water in the pan at intervals.
If you choose to cook godhi kadi in milk, add salt after switching off the heat.
You can soak godhi kadi for 15 to 20 minutes to speed up cooking.