Bulgur Wheat Payasam ( pudding )
 
Prep time
Cook time
Total time
 
Healthy bulgur wheat pudding for the special day !
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 4-6
Ingredients
  • ½ cup bulgur wheat ( nurukkugothambu)
  • 200 - 250g of jagerry ( according to taste)
  • 200 ml coconut cream ( milk)
  • 2 table spoons of ghee ( clarified butter )
  • 1½ + ½ + 1½ ( if making the fresh coconut milk)
  • 2 cardamom pods ( powder it)
  • ⅛ tsp dry ginger powder ( optional)
  • ⅛ tsp cumin powder ( optional )
  • ¼ cup fresh coconut pieces
  • A few cashew nuts ( optional )
Instructions
  1. Soak the bulgur wheat at least an hour.
  2. Wash and cook in 1½ cups of water till it becomes soft. You can pressure cook it too.
  3. Melt the jagerry, strain it and keep it aside.
  4. Make the 2 types of coconut milk. The 1st strain and the second strain.
  5. In a thick heavy bottom pan add ghee and melt it.
  6. Once the ghee is melted, add the coconut pieces and fry it. Once it turned light brown in colour take it out and keep it aside.
  7. Fry the cashew nuts the same way and keep it aside along with the fried coconut pieces.
  9. Now add the cooked wheat in the same ghee ( if you find that the ghee is reduced you can add 1 more table spoon )and fry it in low fire till the wheat starts to separate.
  11. Add the strained, melted jaggey and cook till the mix has reduced to half its quantity.
  13. Add in the second stain of coconut milk and cook in medium heat till it's reduced to half its measure.
  15. Add in the spices and cook further for 2 more minutes.
  16. Switch off the fire and add in the 1 st strain or the thick ½ cup coconut milk.
  17. Be mindful of the consistency of the Payasam. It'll thicken further in time.
Recipe by Seemology at https://www.seemology.com/bulgur-wheat-payasam-pudding/