- Skinless Wheat/Kuthiya gothambham/Broken Wheat / Cracked Wheat - 1 cup
- Water - 4-5 cups (or 3 1/2 cups of third extract of coconut milk + 1 cup of water )
- Jaggery - 3/4 Kg - 1 Kg
- Water - 1/2 cup
- Thick coconut milk - 1 cup
- Second extract of coconut milk - 3 1/2 cups
- Cardamom crushed and powdered - 3-4
- Dry ginger powder - 1/2 Tsp
- Cumin powder - 1/4 Tsp
- Ghee - 1 Tbsp
- Cashew nuts - 10
- Raisins - 10
Curious about how it looks like? I dont know what it is exactly called in English.
- 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.
- 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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