Chakkara Gothambu - Wholewheat in Jaggery
Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. Wash the wheat well and soak it in lots of water overnight, so that it becomes soft in the morning.
  2. Next day morning, drain and wash again. Drain and transfer to a large pressure cooker.
  3. 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.
  4. Close the lid of your pressure cooker, cook it on high flame till 3 whistles.
  5. Lower the flame and let it cook for 15-20 minutes minimum. Switch off and let the pressure go off itself.
  6. Open the cooker, mix well and serve hot, as it is or with a dollop of ghee.
You can use broken wheat, which wouldn't need much soaking.
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.
Recipe by The Big Sweet Tooth at