DISH NAME : GOTHAMBU PAYASAM (WHEAT DESSERT)

Preparation Time : 30 minutes

Cooking Time : 45 minutes

Description

Payasam is a sweet dish of Kerala. It is an integral part of any sadya (kerala vegetarian festive lunch). There are different types of payasam using different lentils and fruits. The sweetnes comes from either sugar or jaggery. Base of payasam can either be coconut milk or cow's milk. The addition of cardamom, dry ginger and cumin is to aid in the digestion.

Note

1) Wheat bits which are specifically available for making payasam and upma. It is made from samba wheat.
2) Some people add fried raisins and cashew. I did not. I added only coconut bits to give a nice bite.
3) Use a very large cooker, wheat will just increase in qty.

Method

1) In a pressure cooker, add 6 cups of water and wheat bits. Cook for 3 whistles. After pressure subsides, check if wheat is done. Once jaggery is added wheat will not cook. If using a normal vessel to cook, add around 8 cups of water & cook till done.
2) Strain jaggery with .25 cup water. Strain for impurities.
3) Add ghee to cooked wheat, and saute till nicely done.
4) Add jaggery and let it boil and cook well.
5) Now add 2nd extract coconut milk, with all the powders. Let it boil and become slightly thick.
5) Now add thick coconut milk and immediately remove from fire. Do not let it boil or simmer.
6) In a pan, heat ghee for garnish and fry coconut bits till brown. Pour over the payasam.

Serving Suggestions

Payasam can be served hot, at room temperature and mildly cold (not very cold). Some people mix in pappad (fried lentil discs) and mashed dessert (small) bananas.