Suji Gothambu Payasam | Nurukku Gothambu Pradhaman | Cracked Wheat(Dalia) Kheer & Vishu Wishes !!

Wishing all malayalis a happy & prosperous Vishu !!
Though we don't celebrate Vishu as such but having sadya at home is always a pleasure.How many of you like sadyas?? And the dessert is always a pradhaman or payasam which I await the most.Today's post is also something similar and that's a payasam with cracked wheat(popularly called 'suji gothambu ' in Kerala).A low diabetic food but making payasam/pradhaman with cracked wheat doesn't favor diabetics,he he..You know the reason,right??My kids don't like the milk based payasam much and so invariably I make coconut milk based payasam more.However,its been a  while I made any payasam and kids were eagerly waiting for this since last week.I just postponed with something or the other going around.This is a very tasty rich kheer/pradhaman like ari payasam which all would love.Do try and enjoy !!

For all sadya recipes,click here.

Preparation time ~ 10 minutes
cooking time~45 minutes
Ingredients
to cook

cracked wheat /suji gothambu/nurukku gothambu  3/4 cup
water 5 cups

for payasam
medium thick coconut milk/randaampaal 3 cups
thick coconut milk/onnampaal 1/2 cup
cardamom powder/elakka podi 1/2 tsp
dry ginger powder /chukku podi 1/2 tsp
jaggery 350 gms-400 gms(I used 6 small cubes)
water 1 cup
ghee 2tbsp

to garnish
cashews 2tbsp
raisins 1tbsp
coconut pieces small /thenga kothu 2tbsp
ghee 2tsp

Method

• Boil 5 cups of water on medium flame and cook the cracked wheat /suji gothambu for 15-20mins.Strain the water and keep aside the cooked cracked wheat.
• Heat ghee in a heavy bottomed pan and add the cooked cracked wheat.Saute the cracked wheat for 5-7 mins on medium flame.
• Add the strained jaggery to this and keep stirring on  medium flame until the jaggery gets reduced and nicely coats the cracked wheat.

• Add the medium thick coconut milk(randampaal) and let it come to a boil.Keep stirring in between to check if it doesn't sticks to the bottom of the pan and leave flame on low medium.When you see large bubbles appearing on  the surface with a special sound then its reduced considerably and we can add the thick coconut milk(onnampaal).Add the cardamom powder and dry ginger powder.
  
• Add the first coconut milk or the thick coconut milk and when a few bubbles appear at the sides or surface,switch off flame.
• Heat another small pan,add ghee.Fry the cashews and coconut pieces until lightly golden brown.Add raisins and fry too for 30 secs and pour this on top of the pradhaman/kheer.Keep covered until warm and serve!!

NOTES
*You can cook the cracked wheat  in a pressure cooker but make sure that you add extra water and try not to get it mushy.Cook for 2 whistles on high heat.
*You can even add the diluted thin coconut milk (third milk/moonampaal) in the cooker and cook the cracked wheat,that way it becomes less sticky and mushy.
* You can omit ginger powder if you don't like the flavors.
* Use very less raisins compared to cashews and coconut pieces or you can even omit that as with jaggery-coconut milk kheer we generally don't add.
* The color of the pradhaman totally depends on the type of jaggery you use.Use dark colored jaggery for best color and flavor.
* I have used canned coconut milk to make payasam but you can always use freshly squeezed coconut milk.You can use one grated coconut.

Happy Vishu all,enjoy !!