As I always make palada, parippu or semiya payasam, thought of trying a different payasam for this Onam which I have never tried before. A few options came up in my mind like carrot, pineapple or pumpkin payasam. Pumpkin payasam is something which I haven't tasted before and was not confident enough to try. Finally I decided to give it a try and to my surprise it turned up a very yummy dessert. It's different from our usual payasams and easy to prepare too. I would recommend this recipe for all my friends who love to try something different. Please do try and let me know your feedback.
Ingredients
Pumpkin-2 cups, cubed
Almonds-10nos
Sago-5 tablespoons
Jaggery-1 ½ cups, grated
Cardamom-5, crushed
Thin Coconut Milk-2 cups
Thick Coconut Milk-1 cup
Ghee-1 ½ tablespoons
Cashew nuts-a few
Raisins-a few
Method
Pressure cook pumpkin cubes upto 3 whistles and low the fire for 5 minutes. Soak almonds in hot water for 20 minutes and remove the skin. Grind pumpkin and almonds until smooth. Boil some water and add grated jaggery to it. Mix until jaggery is completely dissolved. Allow it to cool and strain. Cook sago in boiling water and wash in cold water and keep aside.
Heat ghee in a pan and saute the pumpkin-almond mixture for 5 minutes. Add jaggery syrup and mix well. Add crushed cardamom and cooked sago. Add thin coconut milk and let it boil for a few minutes. Add thick coconut milk and simmer the fire. Let it boil for 2 minutes and turn off the fire. Fry cashew nuts and raisins in ghee and garnish the payasam.
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