Gothambu Kachiyathu is a Malabari hot drink made with extracted milk of wheat and coconut and ghee fried shallots and cashews and raisins.
Prep Time15 minutesmins
Cook Time30 minutesmins
Soaking Time6 hourshrs
Total Time6 hourshrs45 minutesmins
Course: Dessert, Drinks, Snack
Cuisine: Indian, Malabar, South Indian
Servings: 4people
Author: Famidha Ashraf
Equipment
Mixer Grinder
INGREDIENTS
For wheat and coconut milk
¼cupwheat berries
1cupgrated coconut
2cupmilk(see notes)
1 to 2cupswater
⅓cupsugar
2green cardamom
salt to taste
For tempering
1tablespoonghee
2 to 3mini shallots
6 to 8whole cashews
2tablespoongolden raisins
INSTRUCTIONS
Extracting
Soak the wheat berries in water overnight or for 6 to 8 hours. Wash and drain off the water. Grind the soaked wheat and grated coconut with little milk at a time until almost smooth.
¼ cup wheat berries, 1 cup grated coconut, 2 cup milk
Pass the mixture through a fine sieve into a deep saucepot. Use a wooden ladle to press down and squeeze the mixture to extract all of the milk.
Grind the residue once again with little water to extract the maximum milk. Strain to the saucepot and discard the spent.
1 to 2 cups water
Cooking
Place the saucepot on a low-medium heat and cook until it starts boiling, making sure that you stir the mixture continuously using a wooden spatula.
Next, add a pinch of salt, sugar, crushed cardamom pod and cook this over a low flame until sugar dissolves. Stir continuously until the mixture starts to thicken. Switch off when it reaches your desired consistency. Gothambu Kachiyathu will get thicker as it sits.
⅓ cup sugar, 2 green cardamom, salt to taste
Tempering
Heat ghee in small pan (tadka pan) and fry the sliced mini shallots until golden, remove and keep aside. Next, fry the cashews until golden and remove and keep aside. Lastly, fry some golden raisins until puffed.
1 tablespoon ghee, 6 to 8 whole cashews, 2 tablespoon golden raisins, 2 to 3 mini shallots
Keep a few fried items aside for garnishing (optional) and add the remaining along with the ghee to the saucepot. Stir well and close the lid. Serve immediately or warm or chilled. Refrigerate any leftovers and consume within 2 to 3 days.
Notes
Milk: You can use dairy or non-dairy milk. You may skip and use more water.