Godhi nucchina payasa - a sweet dish made with broken wheat and jaggery. My family is a big fan of these kind of payasas. This can be made with other pulses and grains in a similar fashion. Ideal for functions and festivals. Enjoy!
Ingredients
Godhi Nucchu/ Broken wheat - 1 cup(liquid measuring cup)
Bella/ Jaggery - 7 cubes (approximately little over broken wheat quantity)
Coconut - 1/4 to 1/2 cup
Milk - 1/2 to 1 cup
Cardamom powder - 1/2 tsp
Garnishing
Ghee - 2 tsp
Cashew bits
Raisin
Method
Wash godhi nucchu couple of times and discard the water. Soak it in enough water for at least 45 min. In this time it would’ve absorbed water and puffed up little bit. Add more water and pressure cook for 4-5 whistles.
You can boil jaggery in water to hasten the process of melting jaggery. But this is what I do - I soak jaggery in enough water till I need it, at least for 20-30 min. And then I filter out the impurities if any.
In a pot add some ghee. Add cashew bits, when it starts to turn light brown, add raisins. Raisins will puff up in the time cashews turn golden brown. Take them out.
To the same pot add soaked jaggery along with water. There can be dirt in soaked jaggery at the very bottom of the container. So pour out water carefully. Let it boil. In a mixie grind room temperature coconut with enough water to a smooth paste. Add this to the boiling mixture. Now reduce the heat and add cooked godhi nucchu. Add water if necessary. At this point godhi nucchu will be separate from water and the whole mixture will look little watery. Let this come to a boil. This can stick to the bottom easily. So keep mixing in regular intervals. Payasa will thicken as it boils, and everything starts coming together. Now add milk to this and let it boil again. Add cardamom powder. Off the stove. Mix. Then add cashews and raisins. Serve hot. This payasa thickens as it cools down. In that case you can add hot milk to this before serving.
Recipe reference - “https://www.youtube.com/watch?v=PpXCNrdsdJ8”
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