Wednesday, 30 November 2011

Black and White Wednesday Godi Kutid Payasa~ A Blog Hop

Blog Hop one schedule that I thoroughly enjoy.
 Though I am taking care not to tax my fingers a lot this one piece is typed out in bits and pieces and over a long period. Hopefully by the end of the next month my fingers will be better.  Okay enough of this Old Woman cry baby story let’s get down to today’s post.

I was eager to try out some payasa/payasam/kheer dishes as I had performed the “Vaibhav Laxmi Varat” and the last day I was to invite some friends over and the nevidya was payasa. To add to the pleasure of cooking some sweet, that I love, was the fact that my father had come for his health check up and was given a clean chit. So this was celebration all the way!!J

This week I was paired with Kaveri of Palakkad Chamayal  and was so thrilled to see all the delicious payasa dishes she has listed out. I was at a loss choosing my recipe. Finally I settled for Godi Kutid payasa, which in Kannada translated as broken wheat payasa, it was not easy though  Nei Payasam raised a lot of objections. 

Do visit her not only for sweet dishes but other Palakkad delicacies.

Had I decided before Pappa came down from Dharwad he would have brought the authentic broken wheat. For those of you who are not aware, most of these delicacies that our mothers, grand mothers used to make at home are now sold in outlets all over Dharwad.  Generally I make it a point to pick up my “Kai sandgi” etc from there. They taste the way Ajji and Amma made them!

Okay girls do check out Kaveri's recipe here.   I have made this out of dalia like Kaveri has suggested. 

One word of caution though this payasa is terribly addictive and delicious.  I am sorry I have posted so many pictures please bear with me but the whole thing was so delicious that I could not help my self. And yes please do remember to make more than what you need on day one as it tastes better the next day!!C

Thanks Kaveri for this recipe and of courseRadhika for without her I would have never discovered so many new friends and recipes.

Yes let me also tell you that the volume of the dalia doubles after cooking as I discovered to my horror L. Blame it on my inexperience or whatever.

500 g dalia
4 tblspn ghee (homemade is better)
2 litres milk (high fat)
1 tin of milkmaid
¼ cup sugar
Cashew nuts
1 carrot grated fine (optional)

1.       In a microwave proof bowl add the dalia and ghee mix well and microwave on high for 2-3 minutes. Stirring after every 1 minute. (This is for my micro but if the auto timing of your micro is 30 secs please stir after every 30 secs). As always please remember your nose is the best guide. When you get a lovely aroma of roasted dalia it is done.

2.       Transfer the dalia to a cooker add equal amount of water now pressure cook for 2 whistles. Since I was using Futura I cooked for 3 minutes on low flame after the steam came out of the vent continuously.
3.       Wait for the pressure to ease up naturally and open the cooker. This is where I got a shock of my life. The dalia was twice the quantity that went it. I was really freaked out as the milk I had was only 2 litres and the milk centre does not re open till 5 pm. More importantly where do I store the payasa was the question. Then I calmed down and reduced the cooked dalia (450 grms). Sometimes simple things are a bit late in coming to mind.J 

4.       To this cooked dalia in the same cooker add the 2 litres of milk, 1 tin milk maid, sugar, raisins and fried cashew nuts ( I did not add now please see the post script below) and bring to a boil. Just stir occasionally. 
5.       If you feel that you need more sugar please add more you can also add jaggery. 
6.       Remove from heat and mix the shredded carrots.

P. S.
I  had run out of cashew nuts did not have time to pick up more  hence I have used salted cashew nuts  after the payasa cooled down a bit. They did not taste bad in fact no one knew that I had used salted ones. Next time I should try the peppered and chilly ones what say?!

Sending this to Susan's Black and White Wednesday.



  1. Thanks for cooking from my space Archana. Payasam with your variations looks very yum.

    Herbs & Flowers: Spring Onions

  2. A healthy & creamy payasam Archana ;)
    Prathima Rao
    Prats Corner

  3. looks yum and yes the salted cashews do add their own taste to the sweet !

  4. Looks lip smacking yum rey! love it!

  5. Nice one Archana. Looking forward for your active participation in my first event ... desserts with coconuts.

  6. Love the Payasam Archana. I have been eating lots of upma with Dalia recently, this kheer sounds simple and delicious.

  7. Kheer looks so inviting. I have tagged you and for details please visit my blog.


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