26 August 2012

Gothambu Payasam - Onam Sadhya Vibhavangal 16

Wishing all my dear friends and readers a Happy Onam! May this Onam bring you lot of happiness and prosperity.

It's been a long break for me from blogging. I know at least some of you have been wondering if I quit blogging totally. Happy to be back.

Onam is just two days away. I am sure everyone celebrating this festival is all geared up to make flower carpets, make a nice feast and of all enjoy totally with family and friends. I would like to share a dessert recipe this time and adding it to my collection of Onam Sadhya Vibhavangal.

Gothambu Payasam / Broken Wheat Kheer
Recipe Source: My mom


Broken Wheat/Kuthiya Gothambu - 2 cup
Water - 8 cups + 1/2 cup

Coconut Milk(First Extract)/Onnam Pal  - 2 cups * see notes 1
Coconut Milk (Second Extract)/ Randam Pal - 4 cups
Jaggery/ Vellam - 600g* see note 2
Salt - a pinch
Cardamom - 4 pods
Sugar - 1 tsp
Ghee - 2 tsp
Raisins/ Kismis - 1/4 cup
Cashewnut - 1/4 cup
Coconut pieces / Thenga Kottu - 3 tbsp


Wash and pressure cook the wheat with 8 cups water for 6 whistles. Press it between your fingers and check if it is well cooked.see note 3
Transfer the cooked wheat to a non stick pan/ kadai. Add in the second extract coconut milk. Keep stirring and cook till thick and half in quantity.
Meanwhile melt the jaggery in a pan by adding 1/2 cup water. Stir in between. see note 4
Remove the husk of the cardamom and powder it in a mixer dry jar by adding 1 tsp sugar.  see note 5
Strain and add the jaggery to the wheat mixture and stir well. 
Tip in the cardamom powder.
Keep stirring and the payasam will become thicker. Switch off the flame.
Add in the first extract coconut milk.
Heat a small pan, add ghee and fry the coconut pieces. When it is browned scoop it and transfer to the payasam. 
In the same ghee fry the cashews. When golden brown transfer it to the payasam. Switch off the flame and fry the raisins in the ghee. When it bloats up transfer it to the payasam. see note 6
Pour the remaining ghee into the payasam.
Stir well. It will get thicker as it cools down.
Serve hot or cold.

  1. I used 1 1/2 big coconut to extract milk.
  2. This is a moderately sweet payasam .If you wish to make it sweeter add more jaggery approx 750g.
  3. It is very important that the wheat is well cooked. Once you add in the jaggery it will not cook. It should be soft when you press it in between your thumb and index finger. Do not overcook as it tends to stick to the bottom of the cooker.
  4. Jaggery needs to be strained as there will be impurities in it.
  5. It is easier to powder cardamom by adding sugar. Else you will need to powder large quantity.
  6. It is better to switch off the flame and fry the raisins as that heat is enough to fry it else it may get burnt.
Hope you haven't missed my Onam Sadhya Series. Click on the links below for all the recipes.

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