Wheat payasam
DALIYA / BROKEN WHEAT/ LAPSI / BULGUR PAYASAM – KHEER
INGREDIENTS
- Daliya / broken wheat / lapsi – ½ cup
- Grated Jaggery / gur – ½ or 3/4 cup [ as per the sweetness you want]
- Water – 1 /2 cup for making syrup
- Water – 2 cup for cooking the wheat
- Cardamom pwdr – 1/2 tsp
- Roasted broken cashew nuts for garnish as required
- Boiled milk – 1 1/2 cup [ full cream or any ]
- Ghee – 1 or 2 tbsp
*** dalia comes in different sizes .Mine was of medium thickness so it took 5 whistles .
PREPARATION
- In a pan mix jaggery and 1 1/2 cup of water, boil till jaggery melts.
- Strain to remove the impurities and keep it aside.
METHOD
Heat ghee in the cooker.
Add the cashews and fry till golden .
Drain and remove .
Lower the flame .
Now add the daliya fry till it gets completely coated with the ghee and turns golden brown.[ 3 – 4 minutes on low flame – don’t burn it ]
Add 2 cup water and pressure cook upto 4 – 5 whistles.
Once the cooker cools open and mix the cooked daliya .
Add the jaggery syrup + cardamom pwdr and mix well .
Cook on low flame for 5 mins till the daliya and jaggery syrup blend well .
Off the flame ,add the milk and mix well .
Garnish with the roasted cashews .
NOTES
- Lapsi takes time to cook. thats why used cooker. If after 5 whistles its not cooked you can add little warm water and cook again.
- Don’t over cook.
- You can add warm water or milk , if it becomes very thick after cooling .
- You can also add raisins /almonds.
- Jaggery can be replaced with sugar.
- You can also add fried coconut bits.
- With cardamom pwdr , a pinch of nutmeg can also be added for flavour.
- You can also add 1/2 cup thick coconut milk and make thin South Indian payasam.
- Y not add condensed milk for rich taste.[reduce jaggery /sugar ]
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