Pumpkin Payasam

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A unique preparation by Nimi – buttery pumpkin payasam decorated with cashewnuts, raisins, and coconut toasted in ghee.

Nimi SunilkumarPosted by Nimi Sunilkumar

Cooked 100

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Ingredients

  • 2 cups pumpkin (deskinned, deseeded, and cubed)
  • 2 cardamoms (crushed)
  • 4 tbsp sago (cooked in water)
  • 3/4 cup jaggery syrup
  • 2 tsp ghee
  • 2 cups thin coconut milk
  • 1 cup thick coconut milk

For garnish:

  • 2 tsp coconut pieces
  • 2 tsp cashews
  • 2 tsp raisins
  • Ghee for frying

 

Preparation

  • Step1

    Cook the pumpkins in water. Sieve and blend into a smooth paste.

  • Step2

    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.

  • Step3

    Mix in the cooked sago and cardamom.When the mix starts thickening, pour in the thick coconut milk.

  • Step4

    When it’s on the verge of simmering, turn off the flame.

  • Step5

    Fry the coconut pieces in ghee along with the raisins and cashews. Garnish the payasam and serve!

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