Gothambu (Broken/Cracked Wheat) Payasam

Here is a sweet treat to celebrate Vishu. I think I've told you before..that we dont celebrate Vishu on a large scale. I try to make payasam every year and that's the only special dish on Vishu day. However, there is also another celebration for me on this day. It's my parents Wedding Anniversary. Also it was my brother's b'day on 12th April and one more good news is there…we welcomed a new member to our family this month. My cousin sis Ammu is blessed with a beautiful baby girl. So all in all, its celebration time :)

I had this payasam for the very first time around 2 months back, during my stay in Kerala.  There was something special about my holiday this time. That was the first time I spent so much time with my Appa. All these years he was very busy with work and once he retired & became free, it was my turn to be busy. But this holiday we compensated for all the lost quality time. Since my Amma is still working, it was just the two of us during the day. Though we mostly ended up debating about almost every topic under the sun (at times, Sarasa checy came running from the kitchen wondering what's all the commotion in the living room & another time our driver parked the car on the side road saying that he will drive only if we stop arguing..and what were we arguing about…ohh yeah Balakrishna Pillai, an ex Minister of Kerala being sent to jail, now you got a picture right ;)) we had so much fun. We went shopping together, dining out together & was even planning to go for a movie, but that didnt workout :(

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Usually, when I'm at home, I try my best to be at least 10 feet away from the kitchen. Because when I'm on holiday, sweating up in the kitchen is the last thing I wanna do ;). So Appa & Amma never had a chance to experience my cooking (except once and that's another story). I decided to make Gothambu Payasam with a little help from Sarasa chechy, since it's my Appa's fav. He liked it very much & I was a happy girl. As I said, it was the first time I had this payasam. I'm a die-hard fan of Parippu payasam and always looked down at this as a poor cousin of parippu payasam. But I was wrong. After all I'm game for anything with jaggery, coconut milk & ghee. How wrong can it be :)? Since the excitement factor was too much when I made it at home, I completely forgot to note down the measurements. So I made it today again, just to give you the correct measurements & not because of my love for payasam. See I do take pains & make sacrifices for you ;)

Here is a picture of broken wheat, just in case you are curious, how it looks like…

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Wish you a very happy Vishu! Hope you celebrate it with your loved ones. Hope you like our Vishu Kaineetam.

PS: I'm free tomorrow, if  you are making a Sadya & wondering whom all to invite :)

You can check out the Sadya recipes here.

Other Payasam recipes:

Here is the recipe:

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Gothambu (Broken/Cracked Wheat) Payasam

Kerala Style Gothambu (Broken Wheat) Payasam. A traditional Kerala dessert made with broken wheat, coconut milk & jaggery for Onam.
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Servings: 6 -8
Author: Maria Jose


  • 1 cup Broken wheat
  • 4 cups Water
  • 500 gms Jaggery
  • 1/2 cup Water
  • 3.5 cups Medium thick coconut milk
  • 1 cup Thick coconut milk
  • 3 Crushed Cardamom
  • 1.5 – 2 tbsp Ghee
  • 1/4 cup Cashew nuts
  • 1/4 cup Raisins
  • 1/2 cup Thengakothu (coconut bits)


  • Pressure cook the cleaned broken wheat with 4 cups of water. I cooked it on high flame for around 6-7 whistles. Keep it closed for 15 mins. Drain if there is any excess water.
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  • Meanwhile, melt the jaggery with 1/2 cup water. Strain the melted jaggery.
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  • Combine the melted jaggery & cooked wheat. Add 1 tbsp of ghee to this. Cook this mixture, till the melted jaggery is completely dried and the mixture starts leaving the side of the pan.
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  • Add medium thick coconut milk to this & combine well. Let it boil. Cook till it becomes thick.
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  • When the mixture is reduced and attains thick consistency, add thick coconut milk. Give a good stir & mix well. Add crushed cardamom also. Let it cook for 5 more minutes on low flame & remove from fire. Keep in mind that the payasam tends to thicken as it cools.
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  • Heat 1/2 – 1 tbsp ghee in a small pan & fry the bite-size coconut pieces first, when it starts changing colour, add cashews & raisins also & fry it. Garnish the hot payasam with fried coconut pieces, raisins & cashews. Serve hot.
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The color of the payasam very much depends on the type of jaggery used. I used coconut milk powder the second time. To make a cup of medium thick coconut milk, add 2 heaped tbsp of coconut milk powder to a cup of warm water. For a cup of thick coconut milk, add 3 heaped tbsp of coconut milk powder to a cup of warm water. You can increase or reduce the qty of ghee to suit your taste. Also before adding melted jaggery to wheat, make sure that wheat is cooked well.
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