Gothambu Payasam / Whole wheat Payasam

           
        Payasam is an inevitable dessert in most of the south Indian homes especially if there are any sweet tooths in them. This dish is usually made with cereals or pulses cooked in milk or coconut milk sweetened with sugar or jaggery. They are mostly tempered with ghee or clarified butter. They are traditionally eaten in plantain leaves as such or mixed with papad. Gothambu payasam is made with whole husked wheat and is a rich dessert after vegetarian meal.

Here is the recipe..

Things you need:

Whole husked wheat / sooji wheat   -  250g
Jaggery                                            -  500g
Ghee / Clarified butter                      -  150g
Coconut milk                                   -  of two coconuts
Full fat milk                                      -  1 Lr
Cashew nut                                     -  150g
Raisins                                            -  150g
Cardamom, powdered                    -  50g
Dried ginger powder                       -  a pinch
Chiselled coconut pieces                 -  2 tsp

Method:

  Wash the husked wheat and cook well in a pressure cooker in low heat adding adequate water. Dissolve the jaggery by heating with half a glass of water and keep aside. In a wok or sauce pan mix 100 grams of ghee and the cooked wheat and add the dissolved jaggery staining through a sieve. Heat the wok and stir continuously in low heat. Mean while add the full fat milk and cook by stirring continuously. When it starts to thicken add the powdered cardamom. When the mixture thickens to the consistency of a pudding, add the  coconut milk and remove from heat just before it starts to boil. In a pan heat the remaining ghee and add the chiselled coconut pieces and saute until brown. Then add the cashew nuts and raisins and saute until brown. Add this to the payasam . Sprinkle with dried ginger powder and stir well. Serve hot or cold.

Recipe courtsey: Vanitha