Kuttyma's Kitchen: Kothumai Rava Payasam

Ingredients

Wheat Rava - 1 cup
Jaggery - ¾ cup
Coconut for seasoning - 20 flakes/ small pieces
Coconut for coconut milk - 20 pieces (makes 1 cup of coconut milk)
Elaichi - 2 buds (optional)
Ghee - 3 tbsp
Milk - ½ cup

Preparation

*Coconut Milk 1 - grind the coconut pieces to obtain coconut milk. Filter. Keep the milk aside. This is Coconut Milk 1.

20 pieces of Coconut

**Coconut Milk 2 - Add a cup of water to the filtered out coconut and grind again. This is Coconut Milk 2.

Filtered Coconut from Coconut Milk 1
1 cup Water

***Roasted Coconut-Roast the coconut flakes in ghee till they turn brown.

20 flakes of Coconut
2 tbsp Ghee

Procedure

Prepare the *Coconut Milk 1, **Coconut Milk 2 and ***Roasted Coconut.

Cook the Wheat Rava in a cooker for three whistles. For each cup of wheat rava use 2 cups of water..

1 cup Wheat Rava
2 cups Water

Warm ¼ cup of water and dissolve the jaggery in it. After dissolving the jaggery, filter the liquid to remove any dirt/stone in it. Now boil the filtered liquid for 10 minutes more till you reach 1 string consistency.

¼ cup Water
¾ cup Jaggery

In a bottom heavy pan, mix the boiled Wheat Rava, the Filtered Jaggery liquid and **Coconut Milk 2. Keep it on the stove for about 10 minutes till it thickens.

Cooked Wheat Rava
Filtered Jaggery liquid
**Coconut Milk 2

Pour *Coconut Milk 1 into the vessel just before turning off the stove. (Note: The contents should not be heated after adding *Coconut Milk 1 else the coconut milk will go bad.)