Gothambha Paayasam

Ingredients

1. Skinless Wheat/Kuthiya gothambham/Broken Wheat / Cracked Wheat - 1 cup
2. Water - 4-5  cups (or 3 1/2 cups of third extract of coconut milk + 1 cup of water )
3. Jaggery - 3/4 Kg - 1 Kg
4. Water - 1/2 cup
5. Thick coconut milk - 1 cup
6. Second extract of coconut milk - 3 1/2 cups
7. Cardamom crushed and powdered - 3-4 
8. Dry ginger powder - 1/2 Tsp
9. Cumin powder - 1/4 Tsp
10. Ghee - 1 Tbsp
11. Cashew nuts - 10
12. Raisins - 10

Curious about how it looks like? I dont know what it is exactly called in English.

Preparation

• Clean and pressure cook the broken wheat either with 4 -5 cups of water or with both water and third extract of coconut milk to 6-8 whistles. (Refer Notes).
• In another bowl melt jaggery with 1/2 cup of water. Strain the melted jaggery .
• Reduce the flame of the pressure cooker. Now slowly pour the melted jaggery to this. Also add the second extract of coconut milk to it and boil.
• When it boils add crushed and powdered cardamom.Stir well  and after 5 minutes, add thick coconut milk. Heat for few minutes. (Do not let it boil). (Refer notes)
• Remove it from fire. Add dry ginger powder and mix well.
• In a pan, heat ghee, fry cashew nuts and raisins, off the flame and add cumin powder. 
• Immediately pour this along with the ghee to the hot paayasam. Keep it unstirred for  about 10 minutes and then mix it well.
• Serve hot.

Notes

• Pressure cook broken wheat for 6 - 8 whistles. I cooked on high flame for 5 whistles, checked if cooked, and cooked on low flame for 3 whistles. If water is absorbed, do add boiling water to it. Never add normal or cold water as the cooked wheat might become hard. 
• The colour of the paayasam depends on the type of jaggery you use.
• If you boil the paayasam after adding the thick coconut milk, it ends to curdle.
• The paayasam tends to thicken when it cools. If it is too thick you can add warm milk.
• Don't fry the cumin powder as it will give a different taste to the paayasam.

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