Broken wheat payasam, also called, nurukku gothambu payasam in Malayalam is a sweet dish made during festivals or served for marriage sadyas. Nurukku means broken and Gothambu means wheat. I normally use broken wheat for kanji or uppuma and occasionally for payasams. This broken wheat payasam 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 it.
Adding roasted coconut slices adds that extra crunchiness to this payasam so don’t miss to add it. Care should be taken while adding coconut milk to the hot jaggery syrup as it may get curdled if not in low flame. Otherwise it is a prettystraight forward payasam recipe. Now for the recipe, you will need…..
Ingredients
- 3/4 cup Broken Wheat
- 250-300 gms. Dark coloured Jaggery, adjust as per your taste preference
- 1 cup medium-thick Coconut Milk
- ½ cup thick Coconut Milk
- ¼ tsp. Cardamom powder
- ¼ tsp. Cumin powder
- ¼ tsp. Dry Ginger powder
- 2 ½ tbsps. Ghee
- 3 tbsps. each of Raisins, Cashews and Coconut slices
Method
- Heat 1 to 1.5 cups water in a small vessel. Add the jaggery cubes and melt them. Boil for a few minutes and set aside.
- Cook the cracked wheat adding around 2.5 cups of water (or as required) in a pressure cooker for 2 whistles or until soft.
- Open the cooker when the pressure releases or after 10 minutes. Transfer the cooked cracked wheat to an uruli or a thick bottomed vessel.
- Strain the jaggery syrup and add to the cooked cracked wheat. Mix well and cook at medium heat.
- Add 2 tablespoons ghee to prevent it from sticking to the bottom of the uruli. 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.
- Lastly add the cardamom powder, cumin powder and dry ginger powder. Mix well and switch off.
- Heat ghee in a small pan. Fry the coconut pieces until brown. Drain and fry cashews and raisins. Add them to the prepared payasam. Serve warm!!
