Broken wheat –3/4 cup
Jaggery –250 gm (as much as your needed)
Medium thick coconut milk –1 cup
Thick coconut milk –1/2 cup
Cardamom powder –1/4 teaspoon
Cumin powder –1/4 teaspoon
Chukku podi –1/4 teaspoon
Ghee –3 tablespoon
Raisins, cashews and coconut slices –3 tablespoon each
Heat a cup of water in a small vessel. Add the jaggery cubes and melt them and set it aside.
Cook the cracked wheat and water in a pressure cooker for 2 whistles or until soft. Strain the jaggery syrup and add to the cooked cracked wheat. Mix well and cook at medium heat. Stir continuously for about 10 to 12 minutes or until the jaggery is well-coated to the cracked wheat. Now, add the medium-thick coconut milk. Bring to a boil. Cook for a few minutes. Adjust the consistency according to your preference. Add the thick coconut milk. Cook for a minute at low heat. Add the cardamom powder, cumin powder and dry ginger powder. Mix well and switch off.
Heat some ghee in a small pan. Fry the ‘thenga kothu’ (coconut peaces) until brown. Fry cashews and raisins. Add them to the prepared ‘payasam’. Serve warm. This tastes best the same day that it is prepared. This ‘payasam’ tends to thicken over time. If the prepared ‘gothambu payasam’ is very thick, add hot milk to dilute.
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