Gothambu Nurukku- 1 1/2 cup
Grated coconut-of 5
Jagerry -less than 1/2 kg
Take 3 types of coconut milk from 5 coconut .1 1/2 cup of onnam palu(first extract),4 cup of randam palu and 4 cup of moonam palu and keep aside.
Wash the wheat thoroughly and cook by adding 3 lit of water .
In cooker 5-6 whistle is enough
When done strain and pour some more hot water to the cooked rice and drain well .
switch on the fire.
To the cooked wheat add 3rd coconut milk and stir well in medium heat..
When it began to thick add 2nd coconut milk and melted Jagerry.Add a pinch of salt also.Stir continuously till it get thick.
Finally add onnam palu when the payasam began to thicken
Mix well and remove from the stove ..(after adding onnam palu no need to boil the payasam)
Roast coconut pieces and cashew nuts in ghee and add to the payasam ..
The amount of jagerry is depending up on ur taste ..u can increase or decrease the amount of Jagerry.
So the tasty and easy gothambu payasam is ready to serve ..
(It will become very thick when it cools ..So try to serve hot in sadya .If ur payasam became really thick then dont worry add some boiled water and mix well..check the sweetness .add more jagerry if u want ..Colour of the payasam will depend up on the colour of the jagerry u use .If u r using dark colour jagerry ,the colour will be light brown shade otherwise it will be in light yellow colour )