- wheat :500gm
- Jaggery: 400 gm
- Cardamom : 10 nos ( crush it well)
- Ghee : as required.
- Coconut : 1 grated coconut
- Cashew nuts : 10 nos
- Raisins : 10 nos
- water: as required
Crush the wheat into small particles( or you can use small wheat ( nurukku gothamb). After that wash the wheat using water. drain off the water and put the wheat into pressure cooker with 2 cup water. add 1 tbs of ghee into the cooker. Cook for 2 whistles. Then off the flame and keep aside.
Preparing Jaggery syrup:
Heat a steel vessel in stove, add 1 medium cup of water for 400 kg of jaggery. Melt the jaggery and make a thick syrup. once it is cooled filter the syrup and set aside.
Making coconut milk:
Mix the grated coconut and water( 1 glass water) in a mixer, Filter the milk from the coconut and set aside. This is coconut’s first milk. Then mix the remainder of coconut in 1 cup water and mix it using mixer. Take the milk from it. This is coconuts second milk. Second milk is not so thick, because we prepare it from remaining coconut after taking first milk.
Then in the pan add 2 tbs of ghee , roast the cashews and raisins in the ghee.
Open the cooker and heat the wheat with jaggery syrup. Stir it continuously for 8 to 10 minutes. once it become thick pour coconuts second milk into it. mix it well and stir continuously for 20 minutes. Take care of minimum 20 minutes continuous stirring
After 20 minutes of mixing add cardamom powder and coconuts first milk. Stir it well for 2 minutes. Finally add roasted cashews and raisins.
Serve the tasty wheat payasam….