Before marriage, I had tasted only white (made using sugar) payasams. It was my MIL who introduced me to this wonderful payasam, and ever since I am in love with it. Even my hubby, who dislikes anything else with broken wheat, loves this dish.
Ingredients
Broken wheat - 1 cup, soaked for atleast 4 hrs
Melted jaggery - 2 cups
Thick coconut milk - 1 cup
Thin coconut milk - 1 (randampaal) - 2 cups
Think coconut milk - 2 (munnampaal) - 4 cups
Salt - a pinch
Ghee - 1 tbsp
Cashewnuts - 10
Sliced coconut - 1/2 cup
Method
Cook the soaked broken wheat in 2 cups of water until its cooked very well. If you haven't soaked the wheat, then you may need to pressure cook the broken wheat. Once the wheat is well cooked, add the jaggery syrup. Bring it to boil.
(Tip - If the jaggery is added before the wheat is cooked well, then wheat will harden and won't taste good
For the jaggery syrup, melt 2 cups of grated jaggery in less than 1/2 cup water. Heat it till the jaggery completely melts. Switch off the stove. Once cold, sieve the syrup to remove the impurities from jaggery.
How to extract coconut milk - Grate 1 coconut. Add it to the big jar of mixer and add 1/2 cup water to it, grind well. Then sieve it to extract the thick coconut milk or thani paal. Take the residual grated coconut and add to mixer with 1 cups of water. Grind and extract the milk. This is the thin coconut milk-1 or randaampaal. Again take the residual coconut to the mixer and add 2 cups of water. Grind it and then sieve, extract the milk. This makes the moonnampaal or thin coconut milk-2).
Now add the thin coconut milk - 2 (moonnampaal) and bring the whole thing to boil. Keep the flame on sim and let it boil for sometime till the mixture slightly thickens. Then add the think coconut milk-2 (randampaal), let it boil for atleast 10-15 minutes till the mixture thickens or reaches your desired consistency. Now add the thick coconut milk. Before it boils, switch off the stove.
In a pan, heat ghee. Once hot, add thinly sliced coconut pieces and roast them till they are nicely brown. Drain ghee and add the roasted pieces to the prepared payasam. Now in the remaining ghee, add cashewnuts and roast them till brown. Add these also to the payasam. Serve warm!
Ingredients
Broken wheat - 1 cup, soaked for atleast 4 hrs
Melted jaggery - 2 cups
Thick coconut milk - 1 cup
Thin coconut milk - 1 (randampaal) - 2 cups
Think coconut milk - 2 (munnampaal) - 4 cups
Salt - a pinch
Ghee - 1 tbsp
Cashewnuts - 10
Sliced coconut - 1/2 cup
Method
Cook the soaked broken wheat in 2 cups of water until its cooked very well. If you haven't soaked the wheat, then you may need to pressure cook the broken wheat. Once the wheat is well cooked, add the jaggery syrup. Bring it to boil.
(Tip - If the jaggery is added before the wheat is cooked well, then wheat will harden and won't taste good
For the jaggery syrup, melt 2 cups of grated jaggery in less than 1/2 cup water. Heat it till the jaggery completely melts. Switch off the stove. Once cold, sieve the syrup to remove the impurities from jaggery.
How to extract coconut milk - Grate 1 coconut. Add it to the big jar of mixer and add 1/2 cup water to it, grind well. Then sieve it to extract the thick coconut milk or thani paal. Take the residual grated coconut and add to mixer with 1 cups of water. Grind and extract the milk. This is the thin coconut milk-1 or randaampaal. Again take the residual coconut to the mixer and add 2 cups of water. Grind it and then sieve, extract the milk. This makes the moonnampaal or thin coconut milk-2).
Now add the thin coconut milk - 2 (moonnampaal) and bring the whole thing to boil. Keep the flame on sim and let it boil for sometime till the mixture slightly thickens. Then add the think coconut milk-2 (randampaal), let it boil for atleast 10-15 minutes till the mixture thickens or reaches your desired consistency. Now add the thick coconut milk. Before it boils, switch off the stove.
In a pan, heat ghee. Once hot, add thinly sliced coconut pieces and roast them till they are nicely brown. Drain ghee and add the roasted pieces to the prepared payasam. Now in the remaining ghee, add cashewnuts and roast them till brown. Add these also to the payasam. Serve warm!
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