Mathanga Payasam / Pumpkin Payasam/Kheer
- luvlittlehearts
- Jul 4, 2016
- 1 min read
Ingredients
2 cups of pumpkin cubes (de skinned & deseeded)
3/4 cup of jaggery syrup
2 cups of thin coconut milk
1 cup of thick coconut milk
2 cardamoms crushed
4 tbsp of sago cooked in water
2 tsp of ghee
For Garnish
2 tsp of coconut pieces
2 tsp of cashews and raisins
Ghee for frying
Method: Cook the pumpkins in water, sieve and blend into a smooth paste. Heat ghee in a heavy bottomed vessel and fry the pumpkin paste for about 5-10 minutes on medium flame. Mix in the jaggery syrup and keep on stirring. Let the jaggery syrup blend well in to the mix and then pour the thin coconut milk and continue stirring. Add in the cooked sago balls and cardamom. When the milk starts thickening, pour in the thick milk and when it is on the verge of simmering, turn off the flame. Fry out the coconut pieces in ghee along with the raisins and cashews and garnishthe pudding.
Happy Cooking!
For more recipes, check my Facebook page:
Komentarze