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Gothambu Payasam / Nurukku Gothambu Payasam / Gothambu Pradhaman/ Broken wheat payasam

Last Updated on August 29, 2022

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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 :))))

I cannot tell you how partial I have been to Chakka Pradhaman (Jackfruit dessert) and Ada pradhaman (Rice dessert) or Paal payasam (Milk dessert) with boli that I have completely ignored gothambu payasam until my last vacation. My tastes have changed.
 At one of his cousin's engagement feast, they were serving  the nurukku gothambu payasam  hurriedly from the opposite end of the room. Usually I would comically shake both my hands above the plantain leaf to gesture 'no' to the servers sorry, my mouth would be too stuffed to speak :)) but this time the  naadan food hungry Malayalee of yours  decided to go with the flow and give the payasam a try.  I am not exaggerating but the payasam was really superb, I felt  it was not jelly- like or clumpy like the ones i have had before. The gothambu payasam, this time, was a beautiful caramel brownish thick yet flowy liquid that rested well on the plantain leaf  on the same spot where I had just finished  the paal payasam squeaky clean with all my right fingers, u may read as licked :))
Whatever it is here is a new convert!

Ingredients:
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)

Method:
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

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Reader Interactions

Comments

  1. beena stephen

    April 09, 2016 at 4:43 pm

    Meena kothipichu, yum yummy

    Reply
  2. Rafeeda AR

    April 10, 2016 at 6:41 am

    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...

    Reply
  3. Sowmya Sundararajan

    April 10, 2016 at 9:56 am

    Love the coppery tint! Nice Paayasam

    Reply
  4. Navaneetham Krishnan

    April 11, 2016 at 2:32 am

    Ohhh! Rich is this payasam but I am still loving it.

    Reply
  5. Anupa Joseph (Palaharam)

    April 12, 2016 at 7:53 am

    ohh that looks yumm ...kothipichille...and I am loving those props....looks cool... Happy Vishu

    Reply
  6. Framed Recipes

    April 12, 2016 at 3:10 pm

    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

    Reply
  7. Shahina Rasi

    April 12, 2016 at 3:28 pm

    Wow...looks delicious meena

    Reply
  8. Sujatha Arun

    April 13, 2016 at 9:59 pm

    I make it the similar way too during navarathri. Like you I'm also partial preferring palada Pradaman and pal payasam often. Vishu Ashamshakal !

    Reply
  9. Dolphia Nandi-Arnstein

    April 15, 2016 at 5:57 pm

    Who knew you can prepare such amazing dessert with broken wheat?!

    Reply
  10. Shibi Thomas

    April 22, 2016 at 2:00 am

    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.

    Reply
  11. Meena Kumar

    April 22, 2016 at 2:52 am

    Ah Shibi so glad u liked this recipe I am eagerly waiting to know how the payasam turned out.

    Reply
  12. Meena Kumar

    April 22, 2016 at 2:54 am

    I knowww right! Thank you Dolphia.

    Reply
  13. Meena Kumar

    April 22, 2016 at 2:55 am

    Thank you Suji he hee u too on paal payasam side.

    Reply
  14. Meena Kumar

    April 22, 2016 at 2:56 am

    Thank you Shahina.

    Reply
  15. Meena Kumar

    April 22, 2016 at 2:58 am

    He hee paal payasam majority annu alle.
    Thank you Sree.

    Reply
  16. Meena Kumar

    April 22, 2016 at 2:58 am

    Thank you Anupa. He hee 🙂

    Reply
  17. Meena Kumar

    April 22, 2016 at 2:59 am

    Thank you Nava.

    Reply
  18. Meena Kumar

    April 22, 2016 at 3:00 am

    Thank you Sowmya.

    Reply
  19. Meena Kumar

    April 22, 2016 at 3:02 am

    He hee come here I will make for you. Oh and the coconut oil part I think we discussed that in chat.

    Reply
  20. Meena Kumar

    April 22, 2016 at 3:09 am

    Thank you Beena.

    Reply

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