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.
Thanks Kaveri for this wonderful Post !!!
Stay tuned for another good recipe from Simply. Food next week.
