This Godumala Payasam is usually made for Nagula Panchami and Nagula Chaviti festivals. The quantities mentioned here will serve around 20 cups. Adjust the ingredients to your need.
Wheat – 4 cups
Jaggery – ¾ kg
Rice Flour – 2 cups
Poppy Seeds – ½ cup
Cashew/Almond/Raisins – 1 cup
Cardamom – 6
Ghee – 2 tbsp
Wash wheat & drain water. Let the wheat absorb the remaining moist for 30 minutes.
Pound wheat using a wooden pestle in a mortar & husk it.
Now soak wheat in 12 cups of water for 2 hours.
Pressure cook the wheat with remaining water for 6 whistles.
Pan fry poppy seeds & let it cool.
Heat 8 cups of water & jaggery in a wide mouthed & heavy base container.
While the Jaggery melts…
Make powder of poppy seeds, 1 cup rice flour & cardamom in a mixer.
Add water & remaining cup of rice flour to the above mixture & make batter like that of Dosa consistency.
Add the cooked wheat & ghee to the melted Jaggery. Let it boil for a minute ONLY.
Make sure that it is not boiled together for more than minute otherwise the wheat gets harder.
Now pour the batter while stirring the content so as to avoid the formation of lumps.
Lower the flame to medium & let it cook for 5 minutes.
While, it is cooked, heat ghee in another pan & fry the nuts.
Add the fried nuts & turn the heat off. This can be stored without using refrigerator for 2 to 3 days.
If more water is used than mentioned in the process, the payasam will be little loose & has to be consumed soon.