Gothambu Paayasam - Onam special

Today is Thiruvonam, the festival celebrated by Keralites all over the world irrespective of their religion. We celebrated Onam with this yummy paayasam made with Gothambu/Broken Wheat. I couldn't get broken wheat, so I used crushed wheat also known as Dalia. I called up my amma this morning to get the recipe and she explained it to me. But like all other mothers,she doesn't measure the ingredients in cups and spoons, so I was kind of not sure about the exact proportions. Moreover she always use freshly squeezed coconut milk, whereas I always use a canned one. It was then I remembered this recipe posted at Maria's Menu a long time back. I made this paayasam following her recipe and it came out very yummy...Thanks, Maria...

Have a look at this small pookkalam (flower carpet) me and my daughter made today.

Ingredients:

Broken/Crushed wheat - 1 cup
Water - 4 cups

Dark brown jaggery - 500 gms (I used a little less)
Water – 1/2 cup

Medium thick coconut milk – 3.5 cups (I added 1.5 cups water to 2 cups thick coconut milk)
Thick coconut milk – 1 cup
Ghee - 2 tsp
Crushed Cardamom – 3

For garnishing
Ghee – 1 to 2 tsp
Cashew nuts- 1/4 cup
Raisins – 1/4 cup
Coconut pieces (bite sized) – 1/2 cup

Note: Use dark jaggery as it gives a lovely dark colour to payasam. The jaggery I had was not so dark and it made the paayasam lighter in colour.

Preparation:

1. Pressure cook crushed wheat with water for 2-3 whistles. It should be cooked well. Broken wheat may take a longer time.Wait till pressure is released completely.
2. Meanwhile melt jaggery in 1/2 cup of water. Strain it to remove impurities if any. Pour this is to the cooked wheat and combine well. Add ghee and cook till jaggery is almost dried up. Add medium thick coconut milk and ghee and let it boil. Simmer till the payasam becomes thick. Add crushed cardamom also.
3. Now add the thick coconut milk. Simmer for 5 more minutes in low flame. Do not boil after adding thick milk
4. In a small pan, heat ghee and add coconut pieces, when it changes to light brown, add raisins and cashewnuts. Pour this to the payasam.

Enjoy !!!

Sending this to The Kerala Kitchen hosted by Divya Kudua, Diwali Special - Sweets& Savouries at Tickling Palates and Diwali - Festival of lights at Anu's healthy kitchen and Friday Potluck 6 at Show and Tell

Also goes to Khushi's My Diwali My Way