Ghodi (wheat) Huggi(payasam)

Godhi huggi is another delicacy and if people make this during weddings, all the guests are profusely happy.

2 cups cracked Wheat for huggi(readily available in grocery stores), 1 cup jaggery, 1 table spoon roasted and powdered khaskhas + dry coconut, 1/2 teaspoon cardamom + nutmeg powder, dry fruits like cashewnuts, kerbeeja, pista, raisins


  • Soak wheat for 3-4 hours in 6 cups of water or overnight in cool weather.
  • Then cook in pressure cooker for 10 minutes at high pressure.
  • If the grains are not very soft to be mashed by stirring with wooden spoon, subject the cooked wheat to grinding in blender (see my mom’s chemistry roots here?!:)).
  • Transfer the soft cooked mass to a thick bottomed and narrow mouth vessel.
  • Add jaggery and cook the mixed contents with constant stirring by using a wooden spoon till the raw smell of jaggery completely disappears and the mixture attains a homogeneous consistency.
  • Add khaskhas, coconut powder and dry fruits and cook for 5 more minutes.
  • Then add cardamom + nutmeg powder and boil for 2 minutes and keep the container covered.

Typically Served With:
Serve hot with ghee. Can be eaten with hot milk when cold.


11 Responses

  1. Hi Harsha,

    I am from north karnataka and want to know what is kerbeeja called in Hindi or English?

  2. Hi Harsha,

    I am from Dharwad but brought up in Maharashtra so my cooking is influenced by both. Can you tell me where we can get this cracked wheat? is dalia okay ?

  3. hey please tell about the thambit undi…… special recipe of north karanataka…….

    • Its very simple. You need to have roasted wheat flour. Boil water and add Jaggery with the pinch of cardamon powder and when boiled and ready pour wheat flour slowly and stir to ensure no lumps are formed. Once done make a balls out of it..

  4. Hi, this looks delicious. Where does Ker Beeja come from? And where in Mumbai and Bangalore can I find it?

  5. Kerbij is als called Biba inmarathi its covered with oily shell its like cashewnt freely available in northkarnataka forests the shell is burned by villager in large quantity and comes to market for sellI am from belgaum and its available on road side in veg market seasonally from february to may during gudi padva itspeak and abondant and very cheap otherwise in belgaum most of the kirana merchants the sell in small quantity , its also part of the dry fruit , to eat also it tasts very good like cashewnuts

  6. Hello,
    Thank you for this good site for Uttara Karnataka recipes.
    I have a request – Kindly post the recipe for “Gullatigi Unde”.
    It is a sweet Unde made from wheat. Popular in Byadgi and Davangere areas.

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