Gothambu payasam is made with broken wheat,cooked and thickened, sweetened and made creamy with jaggery and coconut milk. A delicious dessert made in Kerala for the sadya (feast) .
Trivandrum Hindu wedding feasts are phenomenal with 4 elaborate dessert rounds, large helping of payasams in the middle of feast. If you have never had a nadan sadya there then it is a must try. Don't be surprised if you decide to walk on four legs after that, thats bcos of the wt of the food u had :))))
Broken wheat/ Sooji Gothambu/ Nurukku Gothambu - 1 cup (I used #Niraparabrand)
Jaggery- 500 gms
Thin coconut milk - 2 cups
Thick coconut milk -1 cup
Ghee- 2 tbsp
Cardamom powdered -3 pods
Cashewnuts - 1-2 tbsp
Raisins - 1tbsp or less
Coconut sliced bits - 2 tbsp (fresh)
1.Wash the broken wheat well and let it soak for 20 minutes. Pressure cook it adding 3 cups of water for 2 whistles or until done not mashed. Or cook in an open pot until done. Note: discard the water and wash the cooked wheat once and strain well to remove its starch else the payasam will become too starchy, thick and sticky.
2.Melt jaggery adding 1/2 glass water. Keep it aside while the wheat is cooking.
In a wide mouthed deep pan (use urli if u have)add a tsp of ghee (so it won't stick to bottom)(I don't add) Mix the cooked wheat and jaggery melted cook on medium to low flame till the broken wheat absorbs the jaggery and shrinks a bit and it thickens. Now carefully pour the thin coconut milk and keep stirring on low flame until it boils well and large bubbles appear all over and some of the coconut milk is absorbed by the wheat. Then add cardamom powder give it a minute or two.
4. Pour thick coconut milk let it just heat up not boil then switch off the flame.(else it will split and look curdled if boiled)
5.Heat another small pan and add rest of ghee when it heats add into it the coconut bits allow it to turn brownish, remove it, then fry the cashews to light brown then the raisins (allow it to balloon .. . .)
Pour the hot ghee as well as the fried coconut,nuts and raisins on top of the pradhaman. Cover the utensil 3/4 th. Mix the gothambu pradhaman while serving so the dry fruits and flavor of ghee is evenly distributed.
Gothambu payasam / Pradhaman can be served warm or at room temperature. Refrigerate the leftover payasam in a neat and dry air tight container never in the utensil u prepared the payasam as it will spoil easily.
Note: As the nurukku gothambu payasam sits it will thicken so when u make keep the consistency required in mind. U may add roasted jeerakam ,chukku (dry ginger)powder etc if u like in 1/2 tsp or so and increase according to taste.
We love the pradhaman really thick but if u want to make it slightly runny u may add diluted coconut milk heated not boiled. Do not keep it for long once u have done so much stirring and repairing as pradhaman may get spoiled.
Add fewer raisins and more of nuts and coconut as the payasam sits it will become sour easily
(tips adapted from cookery show)
The dessert can be made for vegan and lactose intolerant by substituting ghee with oil(use less cooking oil).
|WISH YOU ALL A VERY HAPPY VISHU.|
Hope you like it.
Meena kothipichu, yum yummy
Oh... it's been ages since I have had some gothambu payasam... kandittu kothiyaayittu vayya... even I was thinking of making some payasam with the final touch in coconut oil... I really wonder how it would taste... hehe...
Love the coppery tint! Nice Paayasam
Ohhh! Rich is this payasam but I am still loving it.
Anupa Joseph (Palaharam)
ohh that looks yumm ...kothipichille...and I am loving those props....looks cool... Happy Vishu
Meena, This is exactly how I make it too,but I am the only one who likes it at home. My family is more of a paal payasam favoring people. So, I make it rarely. Seeing this post, I want some now!. Those roasted cashewnuts.. wah wah!!! - Sreelatha
Wow...looks delicious meena
I make it the similar way too during navarathri. Like you I'm also partial preferring palada Pradaman and pal payasam often. Vishu Ashamshakal !
Who knew you can prepare such amazing dessert with broken wheat?!
I had tried gothambu payasam few times and gave up because it never tasted the same as the one I had tasted from an Aunty who was our family friend. They moved back to India, but never got the recipe from her. Your payasam looks so delicious and the color looks the same as what she used to make. I will soon try this. I have some broken wheat still sitting in my pantry. I am so excited to try it and will let you know.
Ah Shibi so glad u liked this recipe I am eagerly waiting to know how the payasam turned out.
I knowww right! Thank you Dolphia.
Thank you Suji he hee u too on paal payasam side.
Thank you Shahina.
He hee paal payasam majority annu alle.
Thank you Sree.
Thank you Anupa. He hee 🙂
Thank you Nava.
Thank you Sowmya.
He hee come here I will make for you. Oh and the coconut oil part I think we discussed that in chat.
Thank you Beena.