Ingredients (Serves 6)
1. Nurukku gothambu / cracked wheat / broken wheat – 3/4 cup
2. Jaggery – Around 250 – 300 gm ( Please adjust it according to your taste preference. I used around 12 cubes of jaggery. Color and sweetness of the payasam depends on the type of jaggery used. Use dark-colored jaggery for a dark brown payasam.)
3. Medium-thick coconut milk – 1 cup ( I used 1/4 cup canned coconut milk mixed with 1 cup water)
4. Thick coconut milk – 1/2 cup
5. Cardamom powder – 1/4 tsp
Cumin powder (jeeraka podi) – 1/4 tsp
Chukku podi (dry ginger powder) – 1/4 tsp
6. Ghee – 2 tbsp + 1 tsp
7. Raisins, cashews and coconut slices (thenga kothu) – 3 tbsp each
Method
1. Heat 1 – 1.5 cups water in a small vessel. Add the jaggery cubes and melt them. Boil for a few minutes and set aside.
2. Cook the cracked wheat adding around 2.5 cups of water (or as required) in a pressure cooker for 2 whistles or until soft. Open the cooker when the pressure releases or after 10 minutes. Transfer the cooked cracked wheat to an uruli. Strain the jaggery syrup and add to the cooked cracked wheat. Mix well and cook at medium heat. Add 2 tbsp ghee to prevent it from sticking to the bottom of the uruli. Stir continuously for about 10 – 12 minutes or until the jaggery is well-coated to the cracked wheat. Now add the medium-thick coconut milk. Bring to a boil. Cook for a few minutes. Adjust the consistency according to your preference. Add the thick coconut milk. Cook for a minute at low heat. Add the cardamom powder, cumin powder and dry ginger powder. Mix well and switch off.
3. Heat ghee in a small pan. Fry the thenga kothu until brown. Drain and fry cashews and raisins. Add them to the prepared payasam. Serve warm. This tastes best the same day that its prepared. This payasam tends to thicken over time. If the prepared gothambu payasam is very thick, add hot milk to dilute.
Adipoli payasam and wonderful presentation,looks divine.
so adorable… love to have now… bookmarked it…
VIRUNTHU UNNA VAANGA
I was planning to make this for Onam.Now I have one more recipe other than my mom’s to compare and try out.By the way this looks delicious.
Payasam looks so inviting. Nice one
Delicious and healthy payasam.
Deepa
payasam looks so yummy!
great pics
Is broken wheat dalia
yeah
Can I use whole wheat instead of broken wheat??
No, whole wheat wont work for this recipe
I am tamilian….bt interested in Kerala cuking….n I found yrs as a best cooking blog n it worked out fa me….thanq….congrats…carry on….
HAI DEAR MAYA AGHIL , I WONDERED ABOUT YOUR GOTHAMBU PAYASAM RECEPE , IT IS SAME AS WE ARE MAKING IN OUR HOME.THE SEASONINGS WITH ELAKAI,CHUKKU AND JEERAKOM IS A RARE COMBINATION .MOST OF THE PEOPLE USE ONLY JEERAKOM AND ELAKAI. SHALL I GUSS YOU ARE FROM ERNAKULAM DISTRICT