MATHANGA PAYASAM – KERALA SADHYA RECIPE

Pumpkin is an extremely nutrient food, with loads of vitamins, minerals and low in calories. Pumpkin is used to make a variety of curry, soup and desserts.

Today, I am posting a sweet dessert with pumpkin – Mathanga Payasam or Pumpkin Payasam.

Try out Mathanga Payasam – Sadhya Recipe

Ingredients:

Pumpkin                              3 cups

Jaggery                                 500 gms

Water                                    1 ½ cup + 2 cups

Rice powder                         2 tbsp

Ghee                                      1 tbsp + 3 tsp

Cashew nuts                         10

Raisins                                   10

Honey                                    2 tbsp

Cardamom powder              1 tsp

From one coconut:

Thick coconut milk

(1^st coconut milk)                1 cup

Thin coconut milk

(2^nd coconut milk)               2 cups

Thinner coconut milk

(3^rd coconut milk)               2 cups

Procedure for preparing Mathanga Payasam:

1. Peel the pumpkin and discard the seeds. Chop the pumpkin into small pieces.
2. In a vessel add 1 ½ cup water and chopped pumpkin pieces and cook till done.
3. Make jaggery syrup by boil jaggery and 2 cups of water in a vessel. Put off the flame.
4. Strain the jaggery syrup for any impurities.
5. In a pan add 1 tbsp of ghee and add the cooked and mashed pumpkin and saute for 5 minutes.
6. Add honey and jaggery syrup.
7. Add 3^rd coconut milk and keep stirring.
8. In a small bowl add 2 tbsp of rice powder and ¼ cup of 2^nd coconut milk and mix well there should be no lumps.
9. Add this paste to the payasam and cook for 2-3 minutes stirring continuously.
10. Add the remaining 2^nd coconut milk and keep stirring on low flame for 2 – 3 minutes.
11. Add cardamom powder.
12. Add the 1^st coconut milk and keep stirring, allow it to just boil and put off the flame.
13. In another pan heat 3 tsp ghee and fry cashew nut and raisins. Add the fried cashew nuts and raisins to the payasam.

Serve Mathanga Payasam hot or cold.