March 28, 2013

Gothambu Payasam


1. Nurukku gothambu / cracked wheat / broken wheat – 3/4 cup
2. Jaggery – Around 250 – 300 gm ( Please adjust it according to your taste preference. I used around 12 cubes of jaggery. Color and sweetness of the payasam depends on the type of jaggery used. Use dark-colored jaggery for a dark brown payasam.)
3. Medium-thick coconut milk – 1 cup ( I used 1/4 cup canned coconut milk mixed with 1 cup water)
4. Thick coconut milk – 1/2 cup ( I used 1/4 cup canned coconut milk mixed with 1/2 cup water)
5. Cardamom powder – 1/4 tsp
   Cumin powder (jeeraka podi) – 1/4 tsp
   Chukku podi (dry ginger powder) – 1/4 tsp
6. Ghee – 2 tbsp + 1 tsp
7. Raisins, cashews and coconut slices (thenga kothu) – 3 tbsp each


1. Heat 1 – 1.5 cups water in a small vessel. Add the jaggery cubes and melt them. Boil for a few minutes and set aside.
2.  Cook the cracked wheat adding 4 cups of water in a pressure cooker for 2 whistles or until soft. Open the cooker when the pressure releases or after 10 minutes. 
3. Transfer the cooked cracked wheat to an uruli. Strain the jaggery syrup and add to the cooked cracked wheat.  Mix well and cook at medium heat. 
4. Add 2 tbsp ghee to prevent it from sticking to the bottom of the uruli. Stir continuously for about 10 - 12 minutes or until the jaggery is well-coated to the cracked wheat. Now add the medium-thick coconut milk. Bring to a boil. 
5. Adjust the consistency according to your preference. Add the thick coconut milk. Cook for a minute at low heat, add the cardamom powder, cumin powder and dry ginger powder. Mix well and switch off.
6. Heat ghee in a small pan. Fry the thenga kothu until brown. Drain and fry cashews and raisins.  Add them to the prepared payasam. Serve warm. This tastes best the same day that its prepared. This payasam tends to thicken over time. If the payasam is very thick, add hot milk to dilute.

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