Ingredients

Whole wheat ( godhi // ghehoo)—1 cup

Milk—2 cups

Jaggery (Bella//gud)—1 cup ( powder or broken into pieces)

Grated fresh coconut (kayi turi) —3 tablespoon ( or dry coconut grated// kobbari//copra)

Raisins (drakshi)—2 tablespoon

Cashews (godambi)—2 tablespoon

Badami (almonds//badam)—15

Cloves (lavanga)—6 to 7

Cardamom pods (ellaki//elaichi)—4 ( powdered)

Ghee—4 tablespoon

Edible camphor (pachha karpoora)—small pinch

Water—3 cups

Method

Wash wheat in water and soak in sufficient water overnight.

Next day drain water and rinse again.

Transfer the wheat into pressure cooker and add 3 cups of water.

Cook on medium flame for 10 to 12 whistles.( don’t cook on high heat).

Once the pressure reduces open the lid of cooker and mash the cooked godhi using a hand blender or whisk or aloo masher.

Now add 1 tablespoon of ghee to the mashed wheat and fry for 4 to 5 minutes on medium heat.

Add in cloves and jaggery and cook and keep stirring till jaggery is melted completely.

Once the jaggery dissolves add in grated coconut and mix well.

Cook for 3 to 4 minutes/.

Meanwhile fry the cashews,badami and raisins in a tablespoon of ghee.

Fry till raisins puffs up and cashews turns brown.

When the payasa is boiled well add in cardamom powder and fried nuts and mix well.

Switch off the stove.

Finally add the pachha karpoora and mix well.

The payasa is little thick in consistency.

Delicious godhi payasa is ready to serve.

Serve hot or cold.

It’s a traditional recipe and prepared during festivals .