Broken wheat PayasamTaste of Malabar

Name: Broken wheat Payasam Taste of Malabar
Cuisine: British
Ingredients: 1 cup broken wheat; 2 cups milk; 1 cup jaggery or sugar; 3-4 cups water; 1 tablespoon ghee; 1/2 cardamom powder; 2 tablespoon cashew; 2 tablespoon raisins; 1 tablespoon sliced pistachios; Few strands of saffron

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

#indiankitchen

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

Saved

Ingredients

1 cupbroken wheat
2 cupsmilk
1 cupjaggery or sugar
3-4 cupswater
1 tablespoonghee
1/2cardamom powder
2 tablespooncashew
2 tablespoonraisins
1 tablespoonsliced pistachios
Few strands of saffron

Saved

Steps

1

In a pan add 1 teaspoon ghee and roast the cashews and raisins.
Wash broken wheat thoroughly. In a pressure cooker add 3 cups of water and bring it to boil and add the broken wheat and cook for 3 whistles.
2

Let it cool. Check the wheat is cooked and should easily mashed.
In a pan heat 2 cups of milk and jaggery or sugar to milk and bring it to boil until sugar or jaggery has melted. Keep stirring continuously. Reduce heat and let it boil for 2 more minutes.
3

Mix the cooked wheat with milk and mix well. Add cardamom powder.
Let it cook for 2 more minutes.
Add the roasted cashews and raisin to the Payasam.
Transfer in serving dish and garnish with coloured shredded coconut and serve hot or cold.
4

If the Payasam thickens immediately after preparation add more milk or water to get the desired consistency.

Saved

Cooksnaps

Saved

Rekha Bapodra @rekhascooking

on March 30, 2019 09:51

Wilby, England, United Kingdom

Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.