Photo: Gaurav Dhwaj Khadka · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Dessert

Gothambu Payasam

Broken wheat (dalia) slow-cooked with jaggery and coconut milk — a rustic, wholesome payasam with a pleasant chewiness and deep caramel undertones from dark jaggery.

🧺 Ingredients

• Broken wheat (gothambu/dalia): 200 g
• Jaggery: 300 g
• Thick coconut milk: 400 ml
• Thin coconut milk: 500 ml
• Ghee: 3 tbsp (45 ml)
• Cashew nuts: 25 g
• Raisins: 20 g
• Coconut pieces (sliced): 30 g
• Cardamom: 5 pods (crushed)
• Dry ginger powder: ¼ tsp
• Water: 700 ml
• Excellent served at room temperature or slightly warm

👩‍🍳 How to make Gothambu Payasam

1. Heat 1 tbsp ghee in a heavy pan over medium heat.
2. Add 200 g broken wheat and roast, stirring constantly, for 4–5 minutes until fragrant and light golden.
3. Add 700 ml water to roasted wheat over high heat.
4. Bring to boil.
5. Reduce to medium-low.
6. Cook covered for 20–25 minutes until wheat is fully soft and water is absorbed.
7. Stir occasionally.
8. Dissolve 300 g jaggery in 100 ml water over medium heat.
9. Strain.
10. Add cooked wheat to jaggery syrup over medium heat.
11. Stir for 10 minutes until well combined and thickened.
12. Add thin coconut milk over medium heat.
13. Cook 6 minutes, stirring.
14. Reduce to low.
15. Add thick coconut milk, cardamom, dry ginger.
16. Stir gently 3 minutes.
17. Remove from heat.
18. Fry coconut pieces, cashews, and raisins in remaining 2 tbsp ghee over medium heat until golden.
19. Pour over payasam.

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