Mathanga 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

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Preparation

• 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.

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