Monday, February 27, 2012

Gothambu Pradhaman/ Cracked Wheat Sweet Pudding from Palakkad Chamayal

Today's guest post is from Kaveri of Palakkad Chamayal. She is from my home state, Kerala, India. She is very versatile and cooks traditional Iyer food along with various other dishes. She is a good friend and wonderful blogger, and perhaps I would be able to meet her when I visit India. When I asked her about doing a guest post for me, she immediately agreed and wrote this recipe for a delicious cracked wheat sweet pudding. Enjoy it is traditional dish commonly accompanied in all kinds of feast.

Kaveri, in her own words

Hello Friends!

This is my first guest post and I am really excited about it. I have known Swathi through her blog for quite some time now and when she asked me to do a guest post for her I felt much honored.

Apart from, cooking and trying out new cuisines, blogging has introduced me to a whole new world of unknown faces through blog hops, blogging marathons and blog events. These unknown faces have been a source of strength and support in this blogging journey of mine. Though, I started the blog as a one stop reference for my personal use, but deep within I was waiting for the first words of appreciation. I was totally head over heels when I received my first comment and from then on there has been no stopping. Each comment left on my space is a boost for me to do better. Nothing like hearing from general readers, who try out my recipes and leave a few lines of appreciation.

When Swathi asked me to do the guest post, I was left racking my brains as to what to post. I wanted to do something traditional and special. So finally, zeroed in on Gothambu Pradhaman/ Cracked Wheat Kheer.

A traditional feast or sadhya is incomplete without Kheer. There are two types of Kheers – milk and sugar based, like Paal Payasam, Semiya Payasam etc, and Jaggery and coconut milk based like Parippu Pradhaman, Ada Pradhaman, Chakka (Jackfruit) Pradhaman etc. The Jaggery based kheers are also called Karutthu Payasam as the color of these paysams is quite dark due to the color of the Jaggery used. So here’s the recipe for this yummy treat.

What you’ll need

Broken Wheat/ Cracked Wheat – ½ Cup

Powdered Jaggery – 1 ¼ cup

Thin Coconut Milk – 3 Cups

Thick Coconut Milk – 1 Cup

Dry Ginger Powder – ¼ tsp

Method

Wash the cracked wheat, drain and pressure cook it with 1 and ½ cups of water.

Heat a heavy bottom vessel, add the jaggery and dissolve it in ¼ cup of water.

Strain the jaggery syrup for impurities and pour it back into the vessel and place on heat.

Add the cooked wheat and stir for a minute.

Now add the thin coconut milk and cook on medium flame for 5 to 6 minutes. Keep stirring once in a while to avoid burning. The Pradhaman should have turned slightly thick and creamy.

Now remove from flame and add the thick coconut milk. Stir well.

Finally add in the dry ginger powder and give it a good mix.

That’s it yummy Gothambu Pradhaman is ready. Serve warm.

Note: This Payasam has a tendency to thicken as it cools. Add regular milk or more coconut milk to dilute.