Broken wheat - 1 cup
Water - 4 cups
Jaggery - 500 gms
Water - ½ cup
Medium thick coconut milk - 3 ½ cups
Thick coconut milk - 1 cup
Crushed Cardamom - 3
Ghee - 3 tsp
Cashew nuts- ¼ cup
Raisins - ¼ cup
Thengakothu (bite size coconut pieces) - ½ cup
Salt - half teaspoon.
Milkmade - 250g
Preparation:
Fry the broken wheat .Pressure cook the fried broken wheat with 4 cups of water. I cooked it on high flame for around 6-7 whistles. Keep it closed for 15 mins. Drain if there is any excess water. Meanwhile melt the jaggery with ½ cup water. Strain the melted jaggery. Combine the melted jaggery & cooked wheat. Add 2 tsp of ghee to this. Cook this mixture, till the melted jaggery is completely dried. Add medium thick coconut milk to this & combine well. Let it boil. When it attains a thick consistency, add thick coconut milk. Give a good stir & mix well. Add crushed cardamom also. Let it cook for 5 more minutes on low flame & remove from fire. Keep in mind that the payasam tends to thicken as it cools.Add the milkmade. Heat 1 tsp ghee in a small pan & fry the bite size coconut pieces first, when it starts changing colour, add cashews & raisins also & fry it. Garnish the hot payasam with fried coconut pieces,raisins & cashews. Serve hot.