Mathanga paayasam

Name: Mathanga paayasam
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: En
Ingredients: Mathanga (Pumpkin) - 1/2 Kg; Thick Coconut Milk - 1 1/2 cup; Jaggery - 1 cup (Increase it according to your sugar level); Cardamom crushed - 6-7; Ghee - 2 Tbsp; Cashew nuts - 10; Raisins - 10; Water - 1 cup

Dessert

4 servings

Difficult

1 hour

A Traditional kerala sweet paayasam

Ingredients

Mathanga (Pumpkin) - 1/2 Kg
Thick Coconut Milk - 1 1/2 cup
Jaggery - 1 cup (Increase it according to your sugar level)
Cardamom crushed - 6-7
Ghee - 2 Tbsp
Cashew nuts - 10
Raisins - 10
Water - 1 cup

Preparation

Preparation30 min

Cook time30 min

Pressure cook pumpkin with 3/4 cups of water. Cool it and grind to a paste in a mixer.
In a pan melt jaggery with 1/4 cup of water.
Heat a sauce pan , transfer cooked pumpkin into it and strain and add the jaggery to it.
Mix it well.When it boils , simmer the flame and add coconut milk to it. Mix it slowly.
Let it boil.When small bubbles starts to come, off the flame and add cardamon to it
Now heat ghee in a small kadai, add cashews, when it starts to brown, add raisins, waits till in puffs up.
Now pour this, with the ghee on to the payasam.
Serve it hot.