Nurukku Gothambu Paayasam / Broken Wheat Kheer

My Favorite paayasam.....

Ingredients

Nurukku Gothambu/ Broken wheat: 1 cup
Water: 3 cups
Jaggery : 500 gms
Water :1/2cup
Medium thick coconut milk : 3cups
Thick coconut milk: 1 cup
Crushed Cardamom: 3 - 4
Ghee: 2 Tea Spoon
Cashew nuts & Raisins: 1/2 cup
Bite size coconut pieces: 1/4 Cup

Cooking Time: 40 minutes
Method

Pressure cook the cleaned broken wheat in 3 cups of water.
Cook it on high flame for around 2 whistles and in medium flame for 10 minutes and then switch off the flame.
Once all the pressure is gone open the lid and drain if there is any excess water.
Melt the jaggery with ½ cup water.
Strain the melted jaggery and add it to the cooked wheat
Keep stirring and boil the paayasam well till it becomes thick consistency
Now add medium thick coconut milk to this and boil till it becomes slightly thick consistency.  Do not stop stirring
Now add thick coconut milk. Give a good stir and add crushed cardamom and switch off the flame
Heat ghee in a small pan and fry the coconut pieces. When it starts changing colour, add cashew nuts and raisins
Add this to the payasam and mix well

Note:
Once the paayasam cools it will thicken more.  So adjust the consistency accordingly.

Palada Payasam (Rice Ada Kheer)

A 'Sadya' is not complete without this for a malayalee..

Ingredients (Serves 7 to 8 people)
Rice Ada: 300 gms (You can get this from any supermarket)
Milk : 2 Litres
Sugar: 2 Cup (Can increase or decrease as per the sweetness required)
Water: 3 Cups
Saltless butter: 1 Teaspoon
Salt: 1 Pinch

Cooking Time: 45 minutes
Method
Boil 2 cups of water
To this, add rice ada and keep it aside for 10 minutes
Drain the water and wash the ada well in plain water
Mix 1 cup of water and 1/2 litre of milk and to this add the cleaned ada and cook well
Boil rest of the milk
Once the ada is cooked well, add it to the boiling milk and keep on stirring
Once it achieves a thick consistency, reduce the flame and add sugar slowly
Let the paayasam boil well again for about 10 minutes or until the desired consistency is achieved
Switch off the flame and add a teaspoon of saltless butter and a pinch of salt and stirr well.
Serve hot or cold

Note
Add cashew and raisins if you like
It is good to add a pinch of salt as it helps to balance the sweetness of the paayasam.

Chakka Pradhaman (Jack fruit Paayasam)

The traditional method for preparing this dish is using Chakka varatti (A preserved form of jackfruit.) But we are here to make it the easy way. Aren't we? ;)

Ingredients (Serves  3 to 4 people)

Ripe Jackfruit: 2 Cup (Cleaned and seed taken out)
Jaggery: 3 - 4 Medium sized pieces
Coconut Pieces: 1/4 Cup
Thin coconut milk: 1 ½Cup
Thick coconut milk: 1/2 Cup
Ghee: 4 - 5 table spoon
Cardomom powder: 1/2 Tea Spoon

Cooking Time: 25 to 30 minutes

Method
Melt jaggery in little water
Cut the jack fruit into small pieces and cook it well
Fry the coconut pieces in ghee till it becomes brown
To the ghee add the cooked jack fruit and stirr it
Keep on stirring till the jackfruit becomes a pulp
To this add the thin coconut milk and jaggery liquid
Let it boil till it becomes thick consistency
Add thick coconut milk and let it just heat, do not boil
Switch off the flame and add fried coconut pieces and cardomom powder

Note
If you wish you can add fried cashew nuts and raisins too.

Aaloo Kheer (Potato Paayasam)

Who doesn't like kheer? Let us try Aaloo Kheer today.

Ingredients (Serves 5 to 6 people)

Potato: Medium size 3 to 4 nos
Milk: 1 liter
Sugar: 1 ½ Cup
Ghee: 1/2 Table Spoon
Vanilla Essence : 1 to 2 drops
Cashew nuts/Raisins: For garnishing as required

Cooking Time: 25 - 30 minutes


Method

Peel the skin of the potato, grate it and cook well.
To this add milk. Once boiled, reduce the flame and keep on stirring for about 10 - 15 minutes
Add sugar and stir well
Boil again for 5 to 10 minutes in low flame.
Add vanilla essence.

If you need a thick consistency for kheer keep in low flame till the required consistency is achieved.
Fry Cashew nuts and raisins in little ghee and add it to the kheer
Serve hot.

Note:
If required you can add little condensed milk also.