Broken wheat payasam / Nurukku gothambu payasam

This payasam was introduced to me by one of my aunt back in kerela. I like it specially because it is made of wheat. And the combination of coconut milk, jiggery and cardamom powder is heavenly.

The basic recipe is shared by my aunt  and a little bit of internet search. If I have to make her way she will only use freshly extracted coconut milk which is big process and I always have a fear of milk getting curdled with Jaggery. 

Anyway its healthy and I love it.

Serves : 6

Ingredients
 

½ cup broken wheat

250gm  jaggery

2 ½ cups water

2 cups medium thick coconut milk ( I used Dabur Hommade –Tetrapak)

3 tablespoon ghee

7 cashew nuts

10-15  cup raisins

1 tbsp cup bite sized coconut pieces (thengakothu)

¼  teaspoon dried ginger powder

¼  teaspoon cardamom powder

Method    
 

• Clean the broken wheat and pressure cook it by adding 2 cups water in high flame  for about 7-8 whistles.(make sure that the wheat is cooked well )
• Melt jaggery in a pan with ½ cup water and strain it.
• Combine the melted jaggery with the cooked wheat.
• Add 2 tablespoon of ghee to the melted jaggery and stir nicely for 4-5 minutes.
• Add coconut milk and mix well. 
• Allow it to boil and keep stirring in between until it attains a thick consistency.
• Turn off the flame and add dried ginger and cardamom powder.
• In a pan heat 1 table spoon ghee and fry coconut pieces.
• When it turns light brown colour add cashew nuts and raisins and fry it.
• Pour it on top of payasam.
• Serve hot.
• I like it cold and a day older.