Godhambu Payasam
The kind of payasam that appears at every Sadya and disappears first from the banana leaf. Slow-reduced milk, a touch of sweetness, and the warmth of cardamom — simple in concept, extraordinary in taste.
Ingredientsfor 15 servings
- 250 g Broken wheat Godhambu rava
- 2 nos Coconut
- 500 g Jaggery (Sharkkara)
- 10 g Raisins Onakka munthiri
- 10 g Cashewnuts
- 3 tsp Ghee
- 5 g Cardamom powder (Elakka)
- 10 g Dry ginger powder
- 10 g Cumin powder (Jeerakam)
Preparation
Step 1
Grate the cocounts and squeeze them to extract 1/2 glass of first milk followed by 1 1/2 glass of second milk and 1 1/2 glass of third milk.
Step 2
Fry broken wheat lightly in one tsp of ghee.
Step 3
Cook the wheat and Bring to a rolling boil.
Step 4
When it thickens to a semi solid consistency, add powdered jaggery.
Step 5
Add the second and third milk and boil.
Step 6
Add the first milk and add fried nuts, raisins, powdered cardamom, ginger and cumin.
Step 7
Stir everything together thoroughly and remove from fire immediately.
Tip
The payasam will thicken significantly as it cools. Stop cooking when it is still slightly thinner than your target consistency.
Cook this in the app
Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.
More recipes you might like
Side Dish
Moringa Thalippu | Nutritious Drumstick Leaves Soup
Soothing and peppery, this Kerala-style soup is what grandmothers prescribe for cold days and sore throats. Simple in...
Main Course
Malabar Kada Roast | Quail Fry | Malabar Quail Roast
The rich and spicy Malabar Kada Roast, also known as Quail Fry or Malabar Quail Roast, a dish full of character.
Snacks
Malabar Beef Samosa | Kerala Beef Samosa
Deep-fried until the outside shatters at the first bite and the inside stays soft and flavourful. A tea-time favourit...
Main Course
Manjali Chicken Biriyani | Manjali Biryani Kerala Style
Kerala biryani — lighter on oil, heavier on spice, and always cooked with jeerakasala rice for that distinctive short...