Gothambu Payasam Recipe

Gothambu Payasam is a simple and comforting sweet made with a wholesome mix of grains and natural sweetener. Gothambu Payasam is a traditional Kerala style kheer made by simmering broken wheat, jaggery syrup, coconut milk, garnished with nuts and flavored with cardamom powder.

This is usually made during small celebrations at home or when you want to make something sweet quickly. Gothambu Payasam is made for religious festivals, special occasions, Onam Sadhya and relished after meal. Gothambu Payasam is a nice alternate to the regular payasam & healthy too. The mild sweetness blends smoothly with the creamy base, and the flavor gets better as it rests.

Jump to:

• About Gothambu Payasam
• Gothambu Payasam Ingredients
• How to make Gothambu Payasam Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Gothambu Payasam

Gothambu Payasam is a Kerala-style dessert made using broken wheat, jaggery syrup, coconut milk. cashews, coconut and cardamom powder. It's mostly made during Sadhya meals for Onam and served as one of the sweet dishes at the end.

This payasam has a bit of bite from the broken wheat and gets thick and creamy as it rests. The jaggery blends in well giving a soft sweetness that's not too rich. It's a kind of sweet you can make often, not just for festivals. It's a kind of dessert you can make often, not just for festivals.

Coconut milk adds richness and flavor to the payasam, it is one the main ingredient that elevates the taste of this payasam. This payasam is mild in taste and not too sweet, so even after a heavy lunch it feels nice to eat.

I mostly make this on weekends if there is some jaggery syrup left or some broken wheat already cooked. This payasam actually taste better next day too after resting, and my family loves to have it warm with little extra ghee on top.

Gothambu Payasam Ingredients

• Broken wheat - This is the main thing used here, gives a soft chewy texture that goes well with jaggery and milk. You can try with wheat rava also if you want.
• Jaggery - I added this for sweetness. It gives earthy flavor and that traditional taste which goes so well with coconut milk. You can use palm jaggery also.
• Milk - I have used this to give richness and creaminess. It helps balance the sweetness and soften the wheat more. Boiled cooled milk works best.
• Thick coconut milk - I added this at the end. It gives lovely aroma and that Kerala-style taste. Use homemade or store-bought, both works.
• Ghee - I used this for roasting the wheat and also in the end. It gives a glossy look and improves the flavor a lot. Add a little extra if needed.
• Cardamom powder - This adds aroma. It lifts the flavor and makes it smell like payasam. I crush fresh cardamom usually.
• Coconut pieces - I fried this in ghee till golden. It gives a lovely crunch and bite in between. Don't skip this step, adds nice texture.
• Cashews - I used this for topping. Fried in ghee, it adds richness and light crunch. Raisins can be added along with this too.

Similar Recipes

• Onam Sadya Menu 1
• Onam Sadya Menu 2
• Ada Pradhaman
• Palada Pradhaman
• Chakka Varatti Pradhaman

How to make Gothambu Payasam Step by Step

1.Measure broken wheat, take a pressure cooker heat ghee and add broken wheat and roast for 3-5 minutes. Add 2 cups of water and pressure cook for 4-5 whistles in low medium flame.

2.Once pressure releases fluff it up and set aside.Heat jaggery syrup, add cooked broken wheat and let it simmer.

3.First it will look separated. Slowly it will mush up and blend well with jaggery syrup. Keep the flame in lowest flame possible and add milk. Keep stirring. Let it cook for another 8-10 minutes in low flame.

4.Finally add coconut milk, ghee when it starts to boil switch off immediately. In a tadka pan add coconut pieces and fry till golden brown.

5.Then fry cashews till golden and add both fried coconut and cashews to the payasam and mix well.

Serve hot / warm!

Expert Tips

• Roast the wheat well - I usually roast broken wheat in ghee for few mins before pressure cooking. It gives a nice smell and helps the grains not stick too much.
• Add milk carefully - Keep the flame low when you pour milk into jaggery. I stir it slow and gentle to avoid curdling. Don't add when the syrup is boiling.
• Don't boil after coconut milk - Try not to boil once you add coconut milk. Just heat till it starts to bubble, then switch off. Boiling may spoil the taste.
• Adjust jaggery to sweetness - You can change jaggery based on how sweet you like it. I keep it on milder side. I also strain it to remove any dirt.
• Fry coconut and nuts fresh - I fry coconut pieces and cashews only just before adding, so they stay crispy. You can add raisins too if you like them.

Serving and Storage

Serve them hot with some extra ghee on top if you like. This goes well with a simple South Indian meal or can be had on its own. You can refrigerate leftovers and just reheat slightly before serving. It stays good for 1-2 days in fridge.

FAQS

1.Can I skip coconut milk?

Yes, but it gives a lovely flavor. You can skip for a simpler version.

2.Can I use sugar instead of jaggery?

Not recommended as jaggery gives the real taste. But if you must, go ahead.

3.Can I make this ahead?

Yes, just warm it a bit before serving. It thickens on cooling.

4.Is wheat rava same as broken wheat?

Almost same. You can use wheat rava also for this payasam.

5.Can I add raisins too?

Yes of course, ghee fried raisins will add more taste.

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