A classic dessert made in GSB Konkani homes, gova kani payasu. So yum when made right.
1. Soak broken wheat for 30 minutes.
2. Pressure cook it with water for 1 whistle. Add enough water such that all of it dips in it.
It'll be soft on soaking, well cooked on cooking.
3. Get some coconut milk by grinding together coconut & water, strain it to get thick coconut milk. Grind again if needed with little water & strain to get diluted coconut milk.
To make the payasu thick add rice grains along with grated coconut while grinding it to get coconut milk.
4. Add cooked wheat rava, jaggery, cardamom powder, cloves & both coconut milks to a boiling vessel.
5. Mix well & bring the payasu to boil.
6. Fry tiny pieces of cashews in ghee until they start to brown. Add them to payasu & mix well.
1. Adjust the amount of jaggery you add according to how sweet you want payasu to be.
2. If you forget to add rice grains while grinding coconut, use 1/2 to 1 teaspoon of rice flour to thicken the payasu. Add rice flour mixed with coconut milk first then add it to payasu to prevent clumps from being formed.
3. To make cardamom powder, grind peeled cardamom seeds in a tiny mixer with 1 tablespoon of sugar.
4. Wheat rava increases in quantity on soaking, take that into consideration when you soak it.
5. Add raisins if you wish.