Gothambu Kaachiyathu/ Ooral Kaachiyathu ~ Malabar Wheat Drink
Servings 4 -6
Ingredients
- ¼ cup whole Wheat
- 1 cup grated Coconut
- 4 cups Milk
- A fat pinch of Cardamom powder
- A pinch Salt
- 4 tbsp. Sugar
- 1 tbsp. Ghee
- 3-4 pearl Onions cheriyulli, peeled and sliced
- 10-15 Cashews
- 10-15 Raisins
Instructions
- Soak the whole wheat in water till soft, around two hours.
- Drain the wheat and wash well.
- In a grinder jar, add the wheat, coconut and ¼ cup of water and grind well till you have a smooth paste.
- Sieve the paste well. Discard the residue and keep aside the “ooral”.
- In a saucepan, heat milk.
- Add in the cardamom, sugar and salt and bring it to a boil.
- Add the “ooral” and give a good stir. Keep stirring and cooking on low flame till the mixture looks glossy. Turn off the heat.
- In a small pan, heat ghee. Fry the onions till browned. Add the cashews and raisins and briefly fry.
- Pour this tempering into the kaachiyathu and keep the lid closed for around 10 minutes for the flavors to infuse.
- Stir well before serving them warm.
Notes
The use of coconut is optional. You can grind the whole wheat alone with little water and strain the mixture.
The quantity mentioned gives a thin drink, since my family loves this consistency. To make a thicker drink, reduce the milk by a cup and proceed with the same process.
You can skip the pearl onions and temper with only the fried cashews and raisins. However the onions gives it the actual Malabar flavor.
Instead of using only milk, you can use a mix of milk and coconut milk.
The quantity mentioned gives a thin drink, since my family loves this consistency. To make a thicker drink, reduce the milk by a cup and proceed with the same process.
You can skip the pearl onions and temper with only the fried cashews and raisins. However the onions gives it the actual Malabar flavor.
Instead of using only milk, you can use a mix of milk and coconut milk.