Wheat Payasam

Wheat Payasam

¼ kg Lapsi (broken wheat)

1 litre milk

½ kg jaggery

½ tsp elaichi powder

1/2 tsp soot powder

2 tbsp coconut pieces fried in ghee (optional)

2 tsbsp kaju-kismis

2 tbsp ghee

Melt jaggery in ½ cup water over low fire and keep aside to cool. Heat ghee in kadai, fry kaju-kismis till brown and keep it aside to cool. Boil milk and keep it aside to cool.

Roast lapsi till it slightly change color. Wash and cook in cooker with enough water for 3 whistles. Now add jaggery syrup and cook on slow flame for 5-10 minutes. Remove from fire, Add milk and blend well. Simmer on low heat while continuously stirring for 5-10 minutes. Now add elaichi powder, soot powder, coconut pieces and kaju-kismis. Serve hot or cold.