Gothambu Payasam

Gothambu Payasam is a traditional, tasty dessert made by simmering broken wheat with jaggery syrup & garnished with nuts & flavours. 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.
Gothambu Payasam is one of the special payasam recipes that we can make for Onam.I have just started to post Onam Recipes, not much of recipes this year as I have posted most of them already……so just few of the missed recipes.I haven’t experimented much with broken wheat, I make upma or kanji with it but never knew a payasam can be made with broken wheat  until I saw it in a Onam Sadya Menu.I love the addition of coconut pieces in this payasam which adds a good amount of crunch while eating, so don’t miss to add it.

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Gothambu Payasam

Gothambu Payasam is a traditional, tasty dessert made by simmering broken wheat with jaggery syrup & garnished with nuts & flavours. 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.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings2 people

AuthorSharmilee J

1x2x3x

Ingredients

• 1/2 cup broken wheat
• 1/2 cup jaggery
• 1 cup milk
• 1/3 cup thick coconut milk
• 2 teaspoon ghee
• 2 cups water
• 1/4 teaspoon cardamom powder
• 1 tablespoon coconut pieces
• 4 whole cashews broken

Instructions

• Measure broken wheat, take a pressure cooker heat ghee and add broken wheat and roast for 3-5 mins.
• Add 2 cups of water and pressure cook for 4-5 whistles in low medium flame.
• Once pressure releases fluff it up and set aside.
• Heat jaggery syrup, add cooked broken wheat and let it simmer. First it will look seperated. 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 8-10mins in low flame.
• 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.
• Then fry cashews till golden and add both fried coconut and cashews to the payasam and mix well.
• Serve Gothambu Payasam hot / warm!

Notes

• Cook broken wheat until soft but not too mushy as we are cooking it again for sometime in milk and jaggery.
• You can even try this payasam with wheat rava.
• When milk is added to hot jaggery syrup there are chances for curdling so keep the flame in low then add milk.
• Adding coconut milk is not must but sure adds great flavour to the payasam.
• You can even add ghee fried raisins to the payasam.

Nutrition Facts

Gothambu Payasam

Amount Per Serving (125 ml)

Calories 579 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 13g81%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 3g

Cholesterol 27mg9%

Sodium 64mg3%

Potassium 278mg8%

Carbohydrates 94g31%

Fiber 7g29%

Sugar 57g63%

Protein 12g24%

Vitamin A 198IU4%

Vitamin C 1mg1%

Calcium 204mg20%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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Gothambu Payasam Recipe Step by Step

1. Measure broken wheat, take a pressure cooker heat ghee and add broken wheat and roast for 3-5 mins.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 seperated.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 8-10mins 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

• Cook broken wheat until soft but not too mushy as we are cooking it again for sometime in milk and jaggery.
• You can even try this payasam with wheat rava.
• When milk is added to hot jaggery syrup there are chances for curdling so keep the flame in low then add milk.
• Adding coconut milk is not must but sure adds great flavour to the payasam.
• You can even add ghee fried raisins to the payasam.