இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Wheat Semolina Payasam is a delicious and nutritious payasam which is also very simple to make. I made this for Aadi Friday prasadam. For all special occasions, this payasam can indeed be offered to the Lord. In wheat, there are two types of semolina available: broken wheat as well as small semolina, which is what we usually use. In this post, I made Payasam with small wheat semolina instead of broken wheat.
Some Options for preparing Delicious Wheat Semolina Payasam
- Broken wheat is distinct from wheat semolina. For this payasam, wheat-based semolina can be utilized.
- To cook semolina, you can either use a pressure cooker or a pan.
- To make the Payasam delectable, I used condensed milk/milkmaid; however, you could also use 1 cup of sugar.
- Two cups of jaggery can be added while the jaggery is boiling if you don’t want to use both condensed milk and sugar.
- The same process can be used to make payasam by substituting cow’s milk for coconut milk.
- After adding the coconut milk, do not allow it to boil for too long, and turn off the heat after 2 or 3 minutes.
Other Payasam Varieties
Badam Javvarisi Payasam
Paruppu Payasam
Aval payasam recipe
Foxtail Millet Payasam
Chana Dal Kheer
Caramel Semiya Kheer
Wheat Semolina Payasam is a delicious and nutritious payasam which is also very simple to make. I made this for Aadi Friday prasadam. For all special occasions, this payasam can indeed be offered to the Lord. In wheat, there are two types of semolina available: broken wheat as well as small semolina, which is what we usually use. In this post, I made Payasam with small wheat semolina instead of broken wheat.
- Wheat Semolina - 1 cup
- Grated Coconut - 2 cups
- Jaggery - 1 cup
- Condensed Milk - 1 cup
- Ghee - 2 tbsp
- Cloves - 4
- Cashews - 10
- Raisins - 10
- Cardamom powder - ½ tsp
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Add 1 cup of wheat semolina to a saucepan or pressure cooker.
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Fry it on medium heat until fragrant.
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Add 3 cups of water after washing it once.
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Cover the cooker and cook on low heat for 3 whistles, or until the semolina softens.
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In a mixing jar, combine 2 cups of grated coconut.
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Grind it once.
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Then pour in 2 cups of water.
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Grind it finely and strain the thick coconut milk through a strainer.
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Then, add 2 cups of water to the mixer jar with the grated coconut.
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Again, finely grind and squeeze the milk, this time with the second coconut milk. It's not as thick as the first milk and is a little runnier.
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In a pan, add 1 cup of jaggery.
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Boil it with 1 cup of water added.
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Turn off the heat once the jaggery has dissolved and boiled thoroughly.
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When the semolina is thoroughly cooked, strain and add the jaggery.
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Allow it to boil for 2-3 minutes.
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Then stir in 1 cup of condensed milk.
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Now add the second/thin coconut milk and cook for 2-3 minutes on low heat.
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Then pour in the thick first coconut milk and turn off the heat.
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In a small pan, add 2 tbsp of ghee.
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Add 10 cashew nuts and 4 cloves to the heated ghee.
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Add the raisins and continue to cook until the raisins are golden brown after the cashew nuts have been halfway roasted.
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Then incorporate it into the payasam.
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Mix in 1/2 tsp of cardamom powder.
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It's time for some delicious wheat semolina payasam.
Method
Step by Step Pictures
-
Add 1 cup of wheat semolina to a saucepan or pressure cooker.
-
Fry it on medium heat until fragrant.
-
Add 3 cups of water after washing it once.
-
Cover the cooker and cook on low heat for 3 whistles, or until the semolina softens.
-
In a mixing jar, combine 2 cups of grated coconut.
-
Grind it once.
-
Then pour in 2 cups of water.
-
Grind it finely and strain the thick coconut milk through a strainer.
-
Then, add 2 cups of water to the mixer jar with the grated coconut.
-
Again, finely grind and squeeze the milk, this time with the second coconut milk. It’s not as thick as the first milk and is a little runnier.
-
In a pan, add 1 cup of jaggery.
-
Boil it with 1 cup of water added.
-
Turn off the heat once the jaggery has dissolved and boiled thoroughly.
-
When the semolina is thoroughly cooked, strain and add the jaggery.
-
Allow it to boil for 2-3 minutes.
-
Then stir in 1 cup of condensed milk.
-
Now add the second/thin coconut milk and cook for 2-3 minutes on low heat.
-
Then pour in the thick first coconut milk and turn off the heat.
-
In a small pan, add 2 tbsp of ghee. Add 10 cashew nuts and 4 cloves to the heated ghee.
-
Add the raisins and continue to cook until the raisins are golden brown after the cashew nuts have been halfway roasted.
-
Then incorporate it into the payasam. Mix in 1/2 tsp of cardamom powder.
-
It’s time for some delicious wheat semolina payasam.
