Gothambu Pradhaman also called as Gothambu Payasam is a classic dessert in Kerala, made with ingredients that every household has on hand—broken wheat, jaggery, and coconut milk. The name “Pradhaman” means “that which stands first,” a fitting title because this dessert often takes the spotlight in traditional Kerala feasts. Whether you’re celebrating a special occasion or simply craving a comforting treat, Gothambu Pradhaman is sure to delight your taste buds.
This dish holds a special place in my heart. One of my earliest memories of enjoying Gothambu Pradhaman was at my father’s ancestral home. We would gather as a family for Sadya, the traditional Kerala feast, and this dessert was always a highlight. Since then, it has been my favorite, and I’m thrilled that my children love it just as much. Preparing this dish has turned into a cherished tradition, whether it’s for small gatherings or big celebrations.
Why Gothambu Pradhaman Stands Out
Gothambu Pradhaman isn’t just any dessert; it’s a true reflection of Kerala’s rich culinary heritage. This dish is often served at festivals, weddings, and other grand celebrations, symbolizing abundance and prosperity. Gothambu Pradhaman features broken wheat, or gothambu, which gives it a unique, earthy texture. This hearty dessert combines the sweetness of jaggery with the richness of coconut milk, making it indulgent and satisfying.
Gothambu Pradhaman | Gothambu Payasam
Ingredients
- ½ cup broken wheat (gothambu)
- 1 cup water
- 75 gms grated jaggery
- ¼ cup water (for melting jaggery)
- 2 cups grated fresh coconut (or 400 gms canned coconut milk)
- 1 cup thin coconut milk (see instructions below)
- 1 cup thick coconut milk (see instructions below)
- 1 tsp crushed cardamom pods
- 1 tbsp ghee (clarified butter)
- A handful of slit coconut pieces
- 10 cashew nuts, halved
- 10-15 raisins
Instructions
Preparing the Coconut Milk
If using Fresh Coconut Milk:
- Thick Coconut Milk: Blend 2 cups of grated coconut with 1 cup of warm water in a belnader or food processor. Strain the mixture to extract the thick coconut milk. This thick milk is key to the pradhaman's rich, velvety texture.
- Thin Coconut Milk: Place the remaining coconut pulp back into the blender, add 1 cup of warm water, and blend again. Strain to obtain the thin coconut milk.
If using Canned Coconut Milk:
- Shake a 400 gms can of coconut milk well before opening.
- To make thin coconut milk, mix ½ cup of the canned milk with ½ cup of water.
- For thick coconut milk, use 1 cup of the undiluted milk directly from the can.
Preparing the Pradhaman or Payasam
- Cooking the Broken Wheat: Start by rinsing the broken wheat thoroughly. Pressure Cook it with 1 cup of water for 4 whistles. Alternatively cook in a pot with 2 cups of water until it becomes soft and tender.
- Making the Jaggery Syrup: In a pan, combine 75 gms of grated jaggery with ¼ cup of water. Heat gently, stirring occasionally, until the jaggery melts completely. Strain the melted jaggery syrup to remove any impurities, then set it aside.
- Cooking in jaggery syrup: Pour the jaggery syrup into the pot with the cooked broken wheat. Let them cook together for about 5 minutes, allowing the flavors to meld beautifully.
- Cooking in thin coconut milk: Next, add 1 cup of thin coconut milk to the pot, stirring well. Continue cooking until the mixture reduces by half, intensifying the flavors and thickening the pradhaman.
- Adding the Thick Coconut Milk: Stir in 1 cup of thick coconut milk and 1 tsp of crushed cardamom pods. Simmer on low for 2 minutes, but be careful not to let the pradhaman boil after adding the thick coconut milk, as this could cause it to curdle.
- Garnishin: In a small pan, heat 1 tbsp of ghee. Fry the slit coconut pieces until they turn golden brown, then remove and set them aside. In the same ghee, fry the cashew nuts until they’re golden, and the raisins until they puff up.
- Finishing Touches: Add the fried coconut pieces, cashew nuts, and raisins to the pradhaman, along with the remaining ghee. Stir well to combine,
- Pazham, Pappadum and Paayasam: Sever with a banana(pazham) and pappadum at the end of the meal.
Nutrition Information:
Serving Size: 100 gmsAmount Per Serving: Calories: 300Total Fat: 10gCarbohydrates: 70gSugar: 20g
Try this authentic Kerala recipe and bring the flavors of a traditional feast into your home. Whether you’re preparing it for a celebration or as part of your weekly meal prep, Gathambu Payasam is sure to be a hit. Be sure to share your cooking experience in the comments! If you make this dish, we’d love to see it—post your photos on Instagram and tag us @Platefullofyumm!