For garnish:
Cook the pumpkins in water. Sieve and blend into a smooth paste.
Mix in the jaggery syrup and keep on stirring. After the jaggery syrup blends well with the mix, pour in the thin coconut milk and keep stirring.
Mix in the cooked sago and cardamom.When the mix starts thickening, pour in the thick coconut milk.
When it’s on the verge of simmering, turn off the flame.
Fry the coconut pieces in ghee along with the raisins and cashews. Garnish the payasam and serve!
Pre Time
40min
Serves
2
Difficulty
Easy
Pre Time
2hr
Serves
8
Difficulty
Easy
Pre Time
0hr 25min
Serves
3
Difficulty
Easy
Pre Time
15min
Serves
3
Difficulty
Easy
Pre Time
20min
Serves
1
Difficulty
Easy
Pre Time
30min
Serves
2
Difficulty
Easy
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