An yummy wheat payasam sweetened with jaggery and cooked in coconut milk. Sweet and ripe plantain is fried in ghee and is introduced into the cooked payasam. Fried plantains gives a new dimension to the wheat payasam and makes it irresistible to stop having the payasam.
1 cup - Broken wheat
2.5 cup - Water
1 cup - Thick jaggery syrup Or more as per taste
1 - Cardamom, powdered
1/4 tsp - Dry ginger powder
Coconut milk from one coconut
- 1 cup - First extracted coconut milk
- 1.5 cup - Second extracted coconut milk
- 1.5 cup - Third extracted coconut milk
1/4 cup - Coconut pieces sliced
1 ) Cook broken wheat in pressure cooker with water, till very soft. Pressure cook for 8 to 10 minutes.
2 ) Meanwhile, heat a pan with some ghee. On low heat fry plantain on both side till golden brown in color. Drain and keep aside.
3 ) Add jaggery syrup to the cooked wheat, simmer and keep stirring for a minute. Add 3 rd extracted coconut milk, bring to a boil, then simmer and cook till it thickens.
4 ) Add second extracted coconut milk, bring to a boil. Add cardamom powder, dry ginger powder and simmer. Then add the fried plantain and simmer for 2 minutes. Finally add the first extracted coconut milk. Just bring to a boil, take off the stove.
5) In the pan with ghee add sliced coconut and fry lightly. Garnish the payasam with the sliced coconut.
Ripe plantain fried in ghee with some sugar sprinkled on top, is in itself a great sweet treat.
Mandira is hosting this month's Jihva for Ingredients, which was started by Indira of Mahanandi. Banana is the chosen ingredient and this payasam goes in as an entry to this event.