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Old 4th November 2005, 01:50 AM
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Chitvish Chitvish is online now
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Default 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.
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Last edited by Chitvish; 1st June 2006 at 09:45 PM.
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