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Gothambu Payasam

Gothambu Payasam ~ Gothumai Rawa (Rava) Payasam ~ Broken Wheat Coconut Milk Pudding sweetened with Jaggery

Delicious sweet pudding made wiht broken wheat, jaggery and coconut milk.
Course Dessert
Cuisine Indian, Indian - Kerala, Indian - South Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 590kcal
Author Manju


  • 1 cup Broken Wheat / Nurukku Gothambu / Gothumai Rawa
  • 4-5 cups Water to cook the broken wheat
  • 2 ½ cups crushed Jaggery
  • ¼ cup Water to help melt jaggery
  • 1 can Coconut Milk
  • ½ tsp Ground Cardamom
  • 2 tbsp Ghee
  • 3 tbsp Unsalted Cashewnuts


  • Cook the broken wheat in the water till it is tender to bite, a little more cooked than al dente, but not over cooked to be mushy.
  • If there is extra water in the cooked wheat, let it be.
  • In a heavy bottomed pan, heat the jaggery with the ¼ cup water, over medium heat.
  • Give it a stir every once in a while.
  • Once the jaggery is all melted, add the wheat to this.
  • Let it mix well.
  • Now pour the coconut milk to this mixture and let it cook together on low-medium heat. Don't let it boil.
  • Add the ground cardamom and mix well.
  • In a separate pan, heat the ghee and add the cashews to it. Let the cashews become golden brown.
  • Pour the ghee and cashew into the payasam.
  • Serve hot or at room temperature.


The payasam will thicken as it gets cold, you can just warm it in the microwave to loosen it a little. You can add more coconut milk and heat it real quickly if you want it thinner. Keep in mind that adding coconut milk will reduce the sweetness.
You can adjust the amount of jaggery and coconut milk, to your taste.
I personally like to use jaggery that is darker in color, just so I get that nice dark brown color for my payasam.


Calories: 590kcal | Carbohydrates: 96g | Protein: 5g | Fat: 20g | Saturated Fat: 15g | Cholesterol: 12mg | Sodium: 19mg | Potassium: 311mg | Fiber: 2g | Sugar: 84g | Vitamin C: 0.7mg | Calcium: 52mg | Iron: 4.1mg