Gothambu Payasam | Traditional Kerala Broken Wheat Dessert

The comfort of tradition, the aroma of nostalgia, and the taste of home—all in a spoonful of Payasam.

A Dessert That Needs No Occasion

    This is my mum’s default payasam—no questions asked, no festival spared. Be it Onam, Vishu, birthdays, anniversaries, or even just a random “let's cook something nice” day—Gothambu Payasam walks in like it owns the place. And honestly, it kinda does.

    But what makes it special isn't just the taste—it's the whole vibe behind it. Amma’s got this magic touch; she turns broken wheat and jaggery into something that tastes like a warm hug. And Achan? He’s right there with her, doing his bit— coconut milk extraction, taste-testing (mostly taste-testing, if you ask him). Watching them cook together is like watching a well-rehearsed duet—no fuss, no drama, just pure love and rhythm in that little kitchen of ours.

    Every spoonful brings back that memory... the clinking of the vessel, the smell of jaggery bubbling away, and two people who make food taste like home.

What is Gothambu Payasam / Pradhaman 

    Gothambu Payasam, also known as Gothambu Pradhaman, is a timeless & the most traditional Kerala payasam made with Broken Wheat (Nurungu Gothambu), Jaggery, and fresh Coconut Milk, this luscious payasam is gently spiced with Cardamom and a touch of Dry Ginger for that signature warm flavour.  This Gothambu Pradhaman recipe holds a special place in traditional festive menus. A true comfort dessert, this pradhaman is creamy, soulful, and deeply rooted in Kerala’s rich culinary heritage, often served during Onam, Vishu, and Kerala weddings, this sweet treat is not just delicious—it's deeply nostalgic.

    The Broken Wheat used in this Gothambu pradhaman recipe is slightly coarser than the Samba Godhumai Rava (or Dalia) typically used in Upma. That’s what gives this payasam its unique, chewy texture that contrasts beautifully with the velvety coconut-jaggery base. A true feast for the senses!

I've added a picture of Nurungu Gothambu below for reference, in case you’d like to spot the exact texture.

Broken Wheat/Nurungu Gothambu – Key Ingredient of Gothambu Payasam

    This is not just a festival favourite—Gothambu Pradhaman is one of Kerala’s oldest payasams, believed to have been prepared even during the Sangam period. Chef Jacob Sahaya Kumar Aruni, in one of his culinary shows, fondly referred to this pradhaman as a classic from that era. His version was made with Karuppatti (Palm Sugar), giving it a deeper, more intense flavour.

A Bowl Full of Memories

    For me, this payasam is a warm hug from the past. It takes me right back to my childhood. My mum would lovingly cook a batch whenever I visit home. She knew my style too well—she’d serve it with pappadam and pazham (yes, I know, that’s not everyone’s cup of tea—My husband can never understand this combo!).

    Every time I get a nostalgic pang, I go rummaging through my freezer—there’s always a stash of Nurungu Gothambu in there, a sweet little gift from my father every time I visit him. It’s become our unsaid ritual—he packs it for me without fail. And I, in return, turn it into this hearty pradhaman the minute I get back.

    Just the other day, I made a small batch of Gothambu pradhaman —just enough for me and my husband. As we tucked into it after lunch, he gave me a sideways glance and said, “You could’ve made Parippu Payasam, though.” I shrugged and promised it for tomorrow. “Or today,” he grinned, like a child testing his luck. Well, guess what—Parippu Pradhaman happened the very same evening. When cravings strike, I don’t negotiate!

Health Meets Tradition

    Nurungu Gothambu (Broken Wheat) isn’t just tasty—it’s also packed with fibre, vitamins, and minerals, making this payasam a sweet dish with substance. If you’re in the mood for something lighter, it also makes a nourishing Gothambu Kanji, another traditional comfort dish from Kerala. And this Nurungu Gothambu dessert is one of the popular Payasam recipes for Onam and Vishu and all the more it is a healthy Kerala dessert.

Gothambu Payasam Recipe Overview:

Time Estimate

• Preparation Time: 15–25 Minutes
• Cooking Time: 20–30 Minutes

Easy Gothambu Payasam (Pradhaman) Recipe with Step-by-Step Instructions

Gothambu Payasam - Kerala Broken Wheat Payasam

Ingredients for Gothambu Payasam

To Cook the Broken Wheat:

• Nurungu Gothambu / Broken Wheat – ½ cup
• Water – 1½ cups
• Salt – a pinch

To Make the Jaggery Syrup:

• Jaggery – 1 cup (adjust to taste)
• Water – ¾ cup

For the Coconut Milk Base:

• Thick Coconut Milk – 1 cup
• Thin Coconut Milk – 2 cups

For Flavouring:

• Cardamom – 6 pods (powdered)
• Dry Ginger Powder (Chukku) – ½ teaspoon (Optional)

For Garnish:

• Ghee – 3 tablespoons
• Cashew Nuts – 10–12 nos.

Method - Step-by-step Cooking Instructions

Prepare the Jaggery Syrup:

• Add jaggery to ¾ cup water and boil.
• Simmer for 5–6 mins, then strain to remove impurities.

Cook the Broken Wheat:

• Rinse the wheat.
• Pressure-cook with 1½ cups of water and a pinch of salt.
• 3 whistles on high + 2 whistles on low. Cool and open.

Sweeten the Wheat:

• Add jaggery syrup to the cooked wheat.
• Simmer on low flame till well combined and slightly thickened.

Flavour It Up:

• Mix in powdered cardamom and dry ginger.
• Add thin coconut milk and simmer.
• Add thick coconut milk, simmer gently. Do not boil.

Prepare the Garnish:

• Fry cashews in ghee till golden.
• Optional: Add fried coconut pieces and raisins.

 Final Touch: 

• You could, but then it wouldn’t be a pradhaman—it’d just be sweet wheat soup! Coconut milk is the heartbeat of Kerala payasams. Don’t skip the soul of the story.