Chakkara Gothambu - Wholewheat in Jaggery

Actually speaking, breakfast is one meal which we do not have that heavily in this part of the world. With traffic starting as early as 6:30, you are forced to rely on quick fixes like oats, upma and the like to fulfil your breakfast necessities. It is only during the weekends that breakfast is lavish, but still it's never the dosas and the idlis, but more filling variety, you can say. One of my mom's favorite breakfast meal is what I am featuring today. Due to the ease of making it, it's my favorite too. The thing is that you have to remember to soak the whole wheat the previous night and the remaining process is a cake walk, thanks to pressure cookers. I always wonder, what I would have been without a pressure cooker!!! OK, without much ado, off to the recipe...


Ingredients:

1 1/2 cup whole wheat (you can even use broken wheat, it will get cooked faster)
1 cup coconut milk or fresh milk (or 1/2 cup of each)
Sufficient water for cooking
200 gm jaggery
1 tsp cardamom
A pinch salt

Method:

Wash the wheat well and soak it in lots of water overnight in a big pressure cooker, so that it becomes soft in the morning. If using broken wheat also, it is better to keep it soaked. Drain the water, wash again. Add the coconut milk, pour water to at least a couple of inches above the level of the wheat, drop in the jaggery (if you want, you can melt it in 1/2 cup water and strain it into the wheat), the salt and cardamom.  Close the lid of your pressure cooker, cook it on high flame till 3 whistles. Lower the flame and let it cook for 15-20 minutes minimum. If using broken wheat, cooking upto 10 minutes should be fine. Let the pressure go off itself. Open the cooker, mix well and serve hot, as it is or with a dollop of ghee.

Linking it to Mission Breakfast @ Nivedanam, Cookcookandcook and Thou Shall Cook.