Broken Wheat Payasu Recipe (Gova Kani Payasu)

Broken Wheat Payasu Recipe (Gova Kani Payasu)

A classic dessert made in GSB Konkani homes, gova kani payasu. So yum when made right. Jaggery & coconut milk based dessert with broken wheat/wheat rava/daliya from my granny's kitchen.


Ingredients:

  • 1/2 cup broken wheat/wheat rava/daliya/dalia
  • 3/4 cup grated coconut
  • 2 cloves
  • 1/4 teaspoon cardamom powder (How to make it here)
  • 1/2 cup jaggery powder
  • 6 cashews broken into pieces
  • 1 tablespoon of ghee
  • 1 teaspoon of rice grains (optional)

Serves: 4-5


Preparation Method:

1. Rinse broken wheat with water once, soak for 30 minutes.

2. Pressure cook it with 1 cup 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. This step is optoional. This payasu thickens even without rice grains.

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.


Tips:

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. Wheat rava increases in quantity on soaking, take that into consideration when you soak it.

4. Add raisins if you wish.

5. Soaking fastens it's cooking.