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!
By Ria Samuel