On one of our visits to Shri Kshetra Horanadu, abode of godess Annapoorneshwari, we were served with this delicious payasam. There is a divine taste in temple prasadams. For those who do not know more about this temple, you can visit their web page here
You need the following :
Broken Wheat - 1 cup (1cup=100ml)
Chanadal - 2tbsp
Powdered Jaggery - 3/4 cup (if you want a less sweet version) or 1 cup for a sweeter version
Milk- 4 cups
Coconut Milk -4tbsp (I used UHT coconut milk. UHT milk can be stored in refrigerator for long time)
Cardamom powdered -1/2 tsp (optional)
Dried fruits n nuts fried in ghee for garnishing
1.Soak Chanadal in water for about 1/2 hr-1hr
2.Fry Broken Wheat with little ghee till wheat becomes reddish brown and nice aroma emanates.
3.Rinse the wheat with water and add 4 cups of milk and chanadal.
4.Pressure cook for 4-5 whistles. When the pressure comes down, remove the vessel and let keep it outside.
5.Add powdered jaggery, ghee and allow it to boil.
6.Wheat soaks lots of water, so if additional cup of milk is needed add it.
7.When it starts boiling, reduce the flame and add 4tbsp of coconut milk and continue to boil for another 3-4 mins.
8. Switch off the stove add cardamom powder and mix.
9. Serve Hot with ghee. I have used 3tbsp of ghee for payasam making.
Serving Suggestion :
Chilled Version : It is my suggestion to chill the payasam for atleast 5 hrs and serve cold.
Hot Version : Keep the payasam covered for 5hrs. Reheat it. If additional milk/water is required to dilute payasam you may add it. Serve hot.
When it is left aside for 5-6 hrs the taste of this payasam is better compared to freshly prepared payasam. This is my own experiance and suggestion.
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