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Kerala style Payasam With Step by Step Pictures
Published On: 11 Dec 2013
English: Broken Wheat
tamil: Lapsi / Godhumai Ravai
malayalam: Gothumbu Nurukku / Gothumbu Ari
telugu: Danchina Gadhumalu / Godumalu Rawa
kannada: Kuttida Godhi / Godi Rave
Bengali: Bhanga Gom
Gujarati: Fadia Ghaun
Konkani: Gouvu / Gova Lellav
Marathi: Gavache Satva
Oriya: Bhanga Gahama
for more details, click the name of the ingredient
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
tamil: Ular Dhraakshai / Kaintha Thratchai / Karuppudraaksha
malayalam: Kismis / Unakku Munthiringa
telugu: Kisimiss / Yendu Dhraksha
kannada: Ona Drakshi / Vonadraakshe
hindi: Khishmish / Kash / Drax
Bengali: Kash / Kishmish
Gujarati: Lal Draksh / Kismis / Drax
Konkani: Khishmish / Suke Dhrakshi
Marathi: Bedane / Manuka
Tulu: Nungel Draakshe
tamil: Mundhiri Paruppu / Andiparippu
malayalam: Andiparippu / Kashuvandiparippu / Parangi Andi
kannada: Godambi / Geru Beeja
Bengali: Hijli Badam
Konkani: Cajjubi / Caaju / Moyi / Kazu
Oriya: Kaju / Lanka Ambumanji / Kajubadam
Preasure cook the cleaned broken wheat with 3 ½ cup of water. Cook it on high flame for 6-7 whistles.
Meanwhile melt jaggery in ½ cup of water when the jaggery is melted.
Pour it to cooked wheat through strainer(arippa)
Now mix it.
Add 1 tbsp of ghee.
Mix it till jiggery is completely dried and add medium thick coconut milk mix it. Let it boil till it a thick consistency.
Now add thick coconut milk.Let it boil for 5 mints.
Now keep a pan add 1 tbsp ghee. Add coconut pieces,raisins and cashews and fry.
Add this to payasam.
Add cardamom powder and mix and close it .
:- Colour of payasam depend on the colour of jiggery
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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