Whole Wheat Kheer/ Gothumai Payasam

I made this payasam for my son's first birthday(that was a month ago) but still didn't post the recipe waiting for the right time.
How I ended up making this payasam is a big story. I had bought whole wheat(wheat berries) for making halwa, which till date I have never tried and it was lying untouched for a long time. On the day of his birthday, I was suppose to make moong dhal payasam. But when I was about to start cooking I just realized that there was no moong dhal at home. Oh No!! Such a carelessness. Then thought why not try with whole wheat and started browsing for recipes for "Wheat Payasam", I got all cracked wheat payasam. I wasn't even sure if they use whole wheat for payasam. But decided to give it a try and now am glad that I tried. It came out really creamy and delicious. Later I did feel guilty that I could not give this payasam to my son. He had just turned one and without consulting doctor didn't want to give him wheat (gluten). Also he may not be able to chew the wheat with his four bunny teeth. But saying his name, we thoroughly enjoyed this payasam. 
After making the payasam, later when I googled for whole wheat payasam I did find whole lot of recipes. Also recently Food network's Giada used this whole wheat in salad. Am planning to try that too sometime.
Coming to the recipe now . Whole wheat kheer/ Gothumai Payasam/ Wheat berry pudding.

What are the ingredients needed?

Whole wheat/ wheat berries- 1/2 cup

Jaggery,  1 cup

Coconut milk, 1 can(400 ml)

Ghee, 1 Tablespoon

Raisins, 2 tbs

Cashews, 2 tbs

Cardamom, 5 nos.

How it is made?

1. Pressure cook the whole wheat till its cooked. 
2. Melt the jaggery in a sauce pan with little water. This is done to remove the impurities.
3. In a large sauce pan, add the cooked wheat and melted jaggery mix well, then add the coconut milk and simmer for 8- 10 minutes.
4. Powder the cardamom with sugar. Add this to the simmering payasam.
5. Then roast the cashew and raisins in ghee and add it the payasam and turn off the stove.
6. Ready to serve. 

Notes:

• The whole wheat is really tough to cook. So either pressure cook it for little longer time than usual or soak it but 2-3 hours before pressure cooking. 
• Make sure that wheat is thoroughly cooked before adding to the jaggery, since later it doesn't cook except just absorbing the flavor.
• If you don't want to use the canned coconut milk, you can use 1 3/4 cup of fresh coconut milk too.