Here comes another festival special from us, GOTHAMBU PAYASAM/CRACKED WHEAT PAYASAM. This is my mom’s recipe and this is the first time I made this and friends, it tasted heavenly. On this VIjayadasami day, we wish all our readers a
“SHUBH NAVARATRI “and please join us in celebrating the same with this yummy payasam…
Cracked wheat 1 cup
Water 2cups + ½ cup
Jaggery 1¼ cup, grate
Ghee 2 TBSP
Cashews ¼ cup
Dried ginger/ chukku ¼ cup
Cardamom ¼ cup
Thin coconut milk 1½ cups
Thick coconut milk 1 cup
Blend dried ginger and cardamom together to a fine powder using a blender. We need 3 tsp of the same. Set aside.
Wash the cracked wheat in water thoroughly and cook in an open pan until it gets soft, make sure it does not get mashed up. Alternately you can use a pressure cooker to cook the same, but make sure to cook for a whistle and turn off the stove. Let it cool and the rest of the cooking can be done in an open pan for 5-10 minutes or until the wheat gets soft. If it starts to stick to the bottom add little bit of water and then continue to cook.
Meanwhile in another pan mix jaggery with water and dissolve completely. Just before it starts to boil remove from fire and filter the jaggery syrup. Add the syrup to the cooked grain. Stir well until the jaggery gets fully blend into the cracked wheat. Stir continuously and add 2TBSP ghee. Mix well and add thin coconut milk. Stir until it starts to boil. Next add the thick coconut milk followed by 3 tsp of dried ginger and cardamom powder. Give a final mix and remove from the fire. Garnish with ghee roasted cashew nuts.
Notes :This payasam gets thickened as it sits and you can add whole milk to make it to the consistency you need.