Gothumai Payasam

I love payasam... well, don't you?? It is my favourite of sweet treats ... rice, wheat, dhal, beaten rice, fruit payasam ... the variety is endless. The usual sweetening agents are jaggery, palm sugar, rock candy sugar and caster sugar. 

I did this post as guest for Priya of Bon Appetite  sometime ago and here it is ....

Even though we haven’t met in person , there is an invisible thread of passion for cooking, photography, simple family values and the enthusiasm which connect with others which brings us together. I was surprised that I was invited to do a guest post in Priya’s blog so soon as I am no where talents when compared to super bloggers and cooks out there.

Before I jump to the recipe, Priya wanted some words about me and my culinary journey. I am a very simple person and don’t like to write essays about me. I am a professional, married and have a 3 year old daughter. My roots are in Tamil Nadu but have spread my wings to the UK. 

Being a doctor is a hobby and I do it because I was trained to do it. My real passion is anything to do with a camera. Cooking has always been a part of my day to day activity but the relationship between food and photography  got married and deepened only after I started the blog.

Now I quite enjoy it as it has paved the way to new friendships. My choice of dishes is usually simple home made ones which are very common in any Indian household but also try other cuisines.

I wanted to make a recipe that is simple and truly reflects the traditional roots of  my place. I am sure most of you are familiar with this one. Wheat is usually used as an offering to the Sun God. Coming to think of it, different varieties of payasams are used as offerings to most of the Hindu festivals and auspicious days. It is a must in wedding feast too...

Godumai Payasam [broken wheat payasam] is famous in our geographic part of origin. The raw wheat kernels are broken into smaller pieces and used to create various savouriy and sweet preparations. It  is an excellent substitute instead of rice. 

Thanks again Priya for inviting me to do the guest post, I am humbled and honoured to be a part of this new “Blogger of the month @ Bon Appetit”. It has made me think even more about what I should do next to keep up with lovely bloggers like you. 

Gothumai  Payasam:

Broken wheat: 250 gms.

Second  or medium coconut milk : 1 ½  cup

First or thick coconut milk : 2 ½ cup.

Powdered jaggery : 500 gms.

Ghee: 1 tbsp.

Coconut oil: 2 tbsp.

Coconut gratings: 4 tbsp.

Cashews and raisins: a handful.

Whole cardamom pods: 4-5.

Nutmeg powder: 1 pinch.

Ginger powder: ½ tsp.

Salt: ¼ tsp.

Water [for cooking the wheat]: 4  cups

Hot water [to melt the jaggery]: 1 cup.  

Method:

1.Clean the wheat and roast it one medium flame with I tbsp. of ghee.

2.Pressure cook the wheat with 4 cups of water on medium flame for 4-5 whistles. Melt the jaggery in cup of hot water and strain to remove impurities.

3.Let the pressure settle down and open the lid. Press the wheat in-between your index finger and thumb and make sure it is cooked and soft.

4. Drain the excess water and transfer the cooked wheat to a non stick kadai and place on medium flame.
 5.Add the crushed cardamom pods, grated coconut, salt , melted jaggery, medium thick coconut milk, ginger  and nutmeg powder. Simmer for around 10-12 minutes until the mixture is thick and glossy and a wonderful aroma emanates.

6.Fry the cashews and raisins in coconut oil and keep aside.

7.Add the thick coconut milk [reserving 1 cup ]and the fried cashews and raisins along with the oil and mix well.

8.Remove from flame and let it cool for 10-15 minutes.

Serve  warm with extra helping of thick coconut milk as the payasam will thicken more when cooled.

Note: The key to a good gothumai payasam is fresh ingredients and need to be used in the right proportions. You can try cooking the wheat with thin coconut milk instead of water to give extra flavor. You can avoid the coconut gratings and make the payasam only with the wheat.

If you can't find powdered jaggery, melt the jaggery [cubed or pieces] in a pan of water placed on a medium flame. Strain to remove impurities and use as mentioned in the recipe..

Enjoy...

Scribbled by Reva