Godambu Parippu Pradhaman (Wheat-Dal Payasam)

 

       " Godambu Parippu Pradhaman" is a special dessert  made  from broken wheat and moong dal . Moong dal is dry roasted to golden and cooked along with broken wheat (suji godambu/ nurukku godambu) in water. The mixture is then cooked in jaggery syrup and ghee in low flame  and finally cooked in  two sets of coconut milk (thin and thick) .Once done, coconut bits, cashews and raisins are tempered in ghee and poured over the dessert  along with cardamom(elakka podi) and dry ginger powder(chukku podi)  which kicks up all the flavors to a new level.

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Ingredients

• Nurukku Godambu (Broken wheat) - 1/2 cup
• Moong dal - 1/4 cup
• Water - 4 -5 cups
• Thin Coconut milk - 2.5 cup
• Thick coconut milk - 1.5 cup
• Ghee - 3-4 tbsp
• Cashew nuts - 15 nos(cut into halves)
• Raisins - 2 tbsp
• Coconut bits - 2 tbsp
• Jaggery syrup - 1.5 cup
• Cardamom powder - 1/2 tsp
• Dried Ginger Powder (Chukku podi ) - 1/2 tsp

Method

1. In a pan, add moong dal and dry roast till golden in medium to low flame.
2. Once a nice aroma comes, switch off the flame and remove from fire and continue stirring for 2 more minutes to avoid getting brown.
3. Once the dal is completed cooled wash in running water for 3-4 times.
4. Clean and wash broken wheat well.
5. Transfer the moong dal and broken wheat  to a pressure cooker and add 5 cups of water.
6. Cook for 3 whistles in medium flame.
7. When pressure is released , open the lid and add jaggery syrup, 2tbsp ghee  and mix well till jaggery is well coated in broken wheat - dal mixture.
8. Add thin coconut milk and allow to boil.
9. Reduce flame to low and add thick coconut milk and stir continuously.
10. Add  cardamom and dried ginger powder and mix well.
11. Switch off the flame and keep aside.
12. In a heated pan add ghee. Fry coconut flakes followed by nuts and raisins.
13. Pour over the payasam.
14. Serve hot .

 Notes

• The color and  sweetness of the payasam depends on the type of jaggery used. So please increase or decrease the amount of jaggery syrup used according to ones taste.

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Cheers,

Asha