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Kerala · Dessert

Gothambu Payasam — Thick Version

Traditional 42. Gothambu Payasam — Thick Version recipe

🧺 Ingredients

• 180g (1 cup) broken wheat (gothambu / nurukku gothambu)
• 500g (about 2¼ cups) dark jaggery, grated
• 120ml water (for jaggery syrup)
• 500ml (2 cups) medium-thick coconut milk (second extract)
• 250ml (1 cup) thick coconut milk (first extract)
• 3 green cardamom pods, crushed
• 2 tbsp ghee
• 60g (¼ cup) cashew nuts
• 60g (¼ cup) raisins
• 80g (½ cup) coconut bits (thengakothu)
• 960ml (4 cups) water for pressure cooking

👩‍🍳 How to make Gothambu Payasam — Thick Version

1. Pressure cook wheat (20 mins, high then low heat): Rinse broken wheat well. Heat 1 tsp ghee in a pressure cooker. Add wheat and roast 3 minutes until fragrant. Add 4 cups water, seal, and cook on high until first whistle, then reduce to low and cook 6–7 more whistles. Keep sealed 15 minutes. Open and drain any excess water — the wheat should be very soft, almost porridge-like.
2. Prepare jaggery (5 mins, medium heat): Dissolve jaggery in 120ml water and bring to a boil. Strain through a fine sieve to remove grit. Set aside.
3. Add coconut milk (12 mins, low heat): Pour in medium-thick coconut milk. Stir through and bring to a gentle boil, then reduce to low. Simmer until the payasam thickens considerably — about 10 minutes. Stir in thick coconut milk and crushed cardamom. Cook 3 more minutes on very low heat, then remove from flame before it boils.
4. Garnish (5 mins, medium heat): In a separate small pan, heat remaining ghee. Fry coconut bits until they turn light gold, then add cashews and fry until deep golden. Add raisins and cook until plump, about 30 seconds. Pour everything over the payasam and fold through. Serve warm.

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