Gothambu-moongdal Payasam

 

Gothambu payasam

 

Broken wheat (Sooji gothambu) – 1.5 cups (400 gms)

Moong dal (yellow) – ½ cup (50 gms)

Sabudana – ½ cup (50 gms)

Grated Coconut – 1 large coconut

Jaggery – 1 kg

Sugar – ½ cup (optional, for adjusting sweetness)

Kaju-kismis – for garnish

Elaichi powder – 1 tbsp

Soot powder – ½ tsp

Ghee – 100 gms (1 cup)

Salt – ¼ tsp

 

Make jaggery syrup by heating jaggery with 2 cups water.

 

Soak sabudana in water for couple of hours.

 

Fry kaju-kismis separately in 1-2 tbsp ghee and keep aside.

 

Dry roast the wheat and moong dal separately till it slightly changes colour. Now wash it with water and transfer to cooker. Add enough water (5 to 6 cups) and cook for 4-5 whistles. Keep aside.

 

Extract milk from coconut by add warm water. Keep first, second and third milk separately.

 

Add jaggery syrup to the cooked wheat and moong dal mix and blend it well. Add salt and let it cook on medium flame till the mix becomes slightly dry (around 10-15 minutes). Now add the sabudana and cook for some more time. Now add ghee and let it cook on slow flame for around 5 minutes. Now add the third milk and cook for another 5 minutes. Now add 2^nd milk and cook for 5 minutes.  Lastly add the first milk and cook on slow flame for 2-3 minutes. Now add the elaichi powder and soot powder and mix. Lastly garnish with Kaju-kismis and blend well. Serve hot or cold.

Note: If the payasam becomes too thick, then add some hot water and sugar to adjust consistency and sweetness.