Mathanga paayasam

4 servings
30 min
30 min
A Traditional kerala sweet paayasam


Number of serving: 4
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


  • 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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