 WheatRawa Payasam - Goduma Prathaman of Kerala.
Since I have given Gram dhal payasam with jaggery & coconut milk , I am giving this with sugar & plain milk. They can be interchanged.
Wheat rava - ½ cup
Moong dhal - 1 tbsp
Sugar - 1 cup (more or less is optional )
Milk - 2-21/2 cups
Cardamom powder - 1 tsp
Cashew broken - 2 tbsp
Raisins - 2 tbsp
Ghee - 2 tbsp
Roast the dhal till the colour changes lightly.
Soak in water for 1 hr.
In a pressure pan, heat I tbsp ghee, add rava & roast till an aroma comes.
Add 1 1/2 cups water , drained moong dhal, close the cooker & cook for 3 whistles.
Cool, open & mix well, to break the dhal , to blend.
Add milk & boil for 10 mts on a medium flame.
Add sugar & cardamom powder, immediately lower the flame .
Mix to dissolve the sugar completely - do not boil.
Remove & stir well for a few mts.
Fry the cashews & raisins in ghee & add.
Depending on the desired consistency, dhal can be omitted also.
The same payasam if made with jaggery & coconut milk ( as is given for gram dhal payasam ) becomes “ gothuma prathaman “ of Kerala.
Instead of moong dhal 1 tbsp sago can be roasted in ghee & added along with wheat rava, to be cooked.
Both sago & moong dhal are added only to make the payasam little thick – there is nothing wrong if you omit them.
The same payasam can be prepared with samba meals rava which has bigger grains. In that case pressure cook for 4 whistles.
Last edited by Chitvish; 28th October 2008 at 11:38 AM.
|