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…
- 1½ cup whole wheat
- 1 cup coconut milk or fresh milk (or ½ cup of each)
- 2½ cups water
- 200 gm jaggery (more for sweetness)
- 1 tsp cardamom
- A pinch salt
- Wash the wheat well and soak it in lots of water overnight, so that it becomes soft in the morning.
- Next day morning, drain and wash again. Drain and transfer to a large pressure cooker.
- Add the coconut milk and water. Drop in the jaggery (if you want, you can melt it in ½ 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. Switch off and let the pressure go off itself.
- Open the cooker, mix well and serve hot, as it is or with a dollop of ghee.
The idea of adding liquid is a little more than double the quantity of the wheat, ie. for one cup wheat, take around 2½ cups of liquid.
If there is liquid in the cooker after the cooking is done, keep on high flame and cook till the maximum water evaporates. Do not boil for too long as the mixture may go dry.