Tuesday, July 12, 2011
Payasam is the simplest sweet dessert often made in any hindu household to celebrate special occasions. Today was my daughter's birthday, according to the Hindu calender. I made this godhumai pradhaman just so we have celebrated. With her away from home, we did not have a reason for a big celebration.
I have read the recipes Jayasree (godhumai pradhaman) and Madhuri (godhi pradhaman) shared in their respective spaces on earlier occasions and formed the idea. I chose to use up whole wheat kernels in my pantry and it was one of the very delicious, creamy dessert treats I have ever made. It is hard not to share the recipe.
Just with three key ingredients and a cooking time of little over 45 minutes, you can treat yourself to a lip smacking delicacy. I added powdered dry ginger (sukku podi) for the flavour.
Ingredients: (measures are 200 ml cup, in this recipe)
1/3 cup whole wheat berries
3/4 cup powdered jaggery
1 cup freshly squeezed thick coconut milk / store bought ready made coconut milk
1 teaspoon powdered dry ginger
1 teaspoon powdered green cardamom
(though you may cut some coconut pieces, roast them well in 1 teaspoon ghee and add to the pradhaman for garnish, I have not done so, simply because I did not have enough coconut)
Pick and clean the whole wheat berries and remove impurities such as some husk and stones, if any.
Rinse in water a few times. Soak the wheat berries in hot water for about 20 minutes.
Dissolve the jaggery in one cup of warm water, strain the impurities and keep aside.
Pressure cook the soaked wheat kernels until soft but still chewy. It took 5 whistles in my pressure cooker, say about 17 minutes.
Once cooked, drain the excess water, allow to cool and pulse in a mixer to a coarse texture. This grinding can be skipped if you like the whole berries as such.
While the wheat is being cooked, take the dissolved jaggery in a heavy bottomed pan. Bring to a boil and simmer for 10 - 12 minutes until the raw flavour subsides.
When both are ready, add the wheat berries to the jaggery syrup. Cook for few minutes until well blended.
Pour the coconut milk and simmer on the lowest of the heat for another 10 minutes.
Remove from the stove, add the cardamom and dried ginger powders and serve. Hot, cold or at room temperature, it tastes divine all the same.