Ingredients:
Full White 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
Method:
Wash and Pressure cook the cleaned 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 used. Before 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 the 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 add cashews & raisins & fry it. Add this to payasam.
Recipe Courtesy: Radha Govindan (Grand Mother)
