Broken wheat/Sooji Gothambu: 1cup
Coconut Milk Powder: 1 cup
Water: 9-11 cups
Salt: a pinch
Dry ginger powder: ¼ tsp
Cumin Powder: ¼ tsp
Cardamom crushed: 6
Roasted Almond Flakes: few (can use cashews instead)
Roasted raisins: few
Method Of Preparation
Wash and soak broken wheat for 1 hour. In a pressure cooker add soaked broken wheat and water. Cook for 3-4 whistles. Let the pressure release.
Meanwhile melt jaggery by adding little water and strain it to remove impurities.
Open the lid of pressure cooker and add the melted jaggery and a pinch of salt to it.
Let it boil and low the flame.
When it becomes thick add the coconut milk powder to it and stir well without forming lumps. (or you can dilute the coconut milk and add to it)
Then add dry ginger powder, cumin powder, crushed cardamom, roasted almond flakes and roasted raisins.
Note: The consistency of paayassam should not be too thick while hot as it will thicken while cooling. If thickens you can dilute coconut milk powder in warm water and add to it. Can use 2 cup thick coconut milk powder instead of Coconut milk powder.