Heat  1 tsp ghee in a pressure cooker. First fry the coconut pieces until brown and drain on to a paper towel and set aside. Fry the raisins until plump and drain. Add in the cashews and fry until golden brown and drain on to a paper towel and set all these aside.

Now add the Nurukku gothumbu and fry for a minutes or so and add 3.5 to 4 cups of water pressure cooker for 2 whistles or until soft. After the pressure settles, open the cooker.

Meanwhile melt the jaggery in 2 cup water in a  pan over medium low heat and keep on stirring till it is fully melted (almost the consistency of honey) It would not take more than 10-15 mins.

Transfer the cooked cracked wheat to an uruli (Kerala style shallow kadai used for making payasam)  or a wide mouthed heavy bottomed pan . Strain the jaggery syrup and add the cooked cracked wheat. Mi x well and cook for a few minutes over medium heat.

Add 2 tbsp of ghee to prevent it from sticking to the bottom of the uruli.

Add the semi thick coconut milk /2nd extract/Randaampal; mix well and boil again stirring continuously over medium-low heat for about 8 - 10 minutes or until the mixture thickens.

Finally add the Thick Coconut milk - 1st extract /Onnampaal and cook for a minute at low heat and switch off the flame. Keep stirring until the milk is incorporated. (Note: Do not boil the coconut milk, boiling will result in separated coconut milk.)

Switch off the stove add cumin powder, dry ginger powder and cardamom powder. Mix well.

Finally add the fried cashews, fried raisins, coconut bits/thengakothu.

Delicious Gothumbu Payasam is ready to serve...Serve warm or cold and Enjoy!