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Broken wheat payasam or gothambu pradhaman

Gothambu Payasam

Broken Wheat Payasam is  a  traditional Kerala  dessert made with coconut milk, jaggery , broken wheat and  spices. It is  a  delicious  sweet  treat  that  is served on special occasions. 

Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 40 minutes
Resting time 20 minutes
Total Time 45 minutes
Servings 6
Calories 316 kcal
Author Syama

Ingredients

  • 1 C Broken Wheat Notes
  • 2 - 3 C Jaggery Grated , See Notes
  • 2 C Grated Coconut Packed See Notes
  • 3 -4 Green Cardamom
  • 1/8 Tsp Cumin Seeds
  • ¼ Tsp Dry Ginger Powder
  • 2 Tbsp Coconut Cut into small pieces
  • 10 - 12 Cashew Nuts
  • 2 Tbsp Raisins
  • 2 Tbsp Ghee Use as needed

Instructions

Prepare Coconut Milk

  1. Mix grated coconut with warm water and squeeze out the milk 3 times. (See Notes) . Reserve 2 C of thin milk, 1 C Medium thick milk and ½ C thick milk (Check notes for canned/powdered milk).

Cook The Broken Wheat

  1. Wash the broken wheat and drain in a strainer. Heat the pressure cooker and add the broken wheat along with 2 C of thin milk and 1 C water. Cook for 1 whistle or about 6 to 7 minutes after it has reached full pressure.

Prepare the fried garnishes

  1. In a small pan heat 1 Tbsp of ghee and toast the coconut bits . Stir the coconut often to prevent burning. Once the coconut has browned all around drain from the ghee and reserve .
  2. Add he cashew nuts to the pan and toast till golden brown. Add more ghee if needed. Drain and reserve .
  3. Add the raisins to the ghee and toast till it fluffs up. Drain and reserve.

Make Payasam

  1. Add the jaggery to the same pan and cook over low heat. As it begins to melt add 2 to 4 tbsps  of   water to prevent it from burning. If you are working with more yellowish jaggery this is the time to caramelize it a little to get that  brown color.

  2. Once he jaggery has liquefied , pour it through a strainer  to remove any impurities.

  3. Open the cooker and check if the cracked wheat is cooked through. If needed cook a few more minutes. 

  4. Add the melted jaggery and 1 C of the medium thick coconut milk to the  wheat . Mix and let the mix come to a boil . Reduce the heat and let it slow boil until the mix looks a little thick . Taste and adjust jaggery to your taste.

Season

  1. Powder the cardamom seeds and cumin seeds using a mortar and pestle.

    Add the powdered spices to the  payasam.

  2. Add the thick milk and mix together. Turn off the heat once tiny bubbles begin to appear on the sides of the payasam. Do not let it boil.
  3. Mix in most of the fried raisins, cashew nuts and coconuts. 

Serve

  1. Cover the pan and let it rest for 20 to 30 minutes before serving.

    Transfer to the serving dishes and garnish with the remaining fried bits.

Recipe Notes

 

Nutritional info for informational purpose only.  Actual  values  may vary based on the brands/products  used.