Friday, June 20, 2014

Samba Broken Wheat Payasam (Nuruku Sooji Gothambu Payasam)


Broken wheat – 1 cup ( 200 mg)
Water – 2 1/2 cups (500 ml)
Jaggery – 500 gms
Water - 2 cups
Second extract of coconut milk – 2 ½ cups (500 ml)
First extract of  coconut milk – 1 1/2 cup (300 ml)
Crushed Cardamom – 3
Ghee – 3 tsp
Cashew nuts- ¼ cup
Raisins – ¼ cup
Thengakothu (bite size coconut pieces) – ½ cup

Wash and Pressure cook the cleaned broken wheat with 2 1/2 cups of water on high flame for 3 whistles.Melt 500 gms jaggery with 2 cup water. Strain the melted jaggery.Combine the melted jaggery & cooked wheat.The color of the payasam very much depends on the type of jaggery usedBefore adding melted jaggery to wheat, make sure that wheat is cooked well. Add some Ghee. Cook this mixture, till the melted jaggery is completely dried. Add second extract of coconut milk to this & combine well. Let it boil. 
When it attains a thick consistency, add first extract of coconut milk. Give a good stir & mix well. Add crushed cardamom also. Let it cook for 5 more minutes on low flame & remove from fire. Keep in mind that the payasam tends to thicken as it cools. Heat 1 tsp ghee in a small pan & fry the bite size coconut pieces first, when it starts changing colour, add cashews & raisins also & fry it. 

Garnish the hot payasam with fried coconut pieces,raisins & cashews. Serve hot....:)

Recipe Courtesy: Nitha Mathish

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