Gothambu Paayasam is a traditional Indian recipe for a classic dessert of coconut milk with crushed wheat, ghee, nuts and fruit. The full recipe is presented here and I hope you enjoy this classic Indian version of: Gothambu Paayasam.
Either boil or pressure cook the crushed wheat until soft.
In the meantime, melt the jaggery in a pan with 120ml water. Strain this mixture through a fine-meshed sieve then mix this in a bowl with the cooked crushed wheat.
Add the ghee, turn into a pan and cook until the mixture is almost dry. Add the medium coconut milk and the ghee and bring to a boil. Reduce to a simmer and cook until the mixture is thick. Add the crushed cardamom then stir in the thick coconut milk.
Bring back to a simmer and cook gently for 5 minutes more (do not boil once the thick coconut milk is added).
Combine the ghee and coconut milk to a small pan. When the coconut colours a light brown, add the raisins and cashew nuts.
Turn the jaggery mixture (the paaysam) into a serving dish and garnish with the fruit and jut mixture (the gothambu). Serve immediately.
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