- Cracked wheat / Sooji Gothambu - ½ cup
- Jaggery - 250 gm
- Thick coconut milk - 1 cups
- Medium thick coconut milk - 2 cups
- Coconut slices - 1 tbsp
- Sesame - 1 tsp
- Cumin seed - 1 tsp
- Cardamom Powder - ¼ tsp
- Dry ginger powder - ¼ tsp
- Cashew nuts - 10 nos
- Raisins - 2 tbsp
PREPARATION METHOD:
- Mix Jaggery in water till dilute it.
- Filter jaggery and keep aside.
- Cook the cracked wheat in water.
- Heat a heavy bottomed pan and add 3 tsp ghee.
- Add cooked cracked wheat into it and sauté for 2 -3 minutes.
- Add the jaggery to cooked wheat and mix well.
- Cook the cracked wheat in jaggery till the water in the jaggery is almost dries up.(stir continuously)
- Add medium thick coconut milk and let it boil.
- When the payasam starts boil, add thick coconut milk and boil for a minute and turn off the stove.
- Add dry ginger powder and cardamom powder and stir well.
- Heat the remaing Ghee in a pan.
- Fry coconut cut in light brown colour.
- Fry cashew nut, raisin, cumin seed, sesame.
- Add this seasoning to the payasam
awesomely thick...
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