Mathanga Payasam – Pumpkin Kheer Recipe2013-02-21
- Yield : 250 gm
- Servings : 2 nos
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
One of the most versatile vegetables and loaded with nutrients, the pumpkin is very popular in kitchens across the world. Pumpkins are very versatile in their uses for cooking also. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers. Pumpkins owe their bright Orange color to the high amount of carotenoids present in them. Carotenoids help in preventing premature aging, cardiovascular diseases and other infections. Pumpkin seeds also known as Pepitas are a rich source of protein. Pumpkin is a rich source of Vitamin A.
Regular consumption of pumpkin can promote the health of your eyes and boost your immune system remarkably. The high Vitamin C content in pumpkins also offers protection against various forms of cancer. Both the pulp and seeds of pumpkin are rich in magnesium, which is an important mineral required for various biological functions.
Pumpkin payasam is a perfect dessert to serve with elaborate Indian meals. The cheerful orange pulp given a golden hue and an appetizing texture to the dish and kids love it too. We have seen the pumpkin preparations as stir-fry vegetable, in curry and sambar, as halwaa and sweet puris and as chutneys and preserves.
Here, I am sharing a Pumpkin payasam recipe with you which is very delicious.
Try this tasty payasam recipe!
- Pumpkin - 1 cup
- Milk -1 cup
- Sugar - 1/4 cup
- Cardamom Powder - 1/2 tsp
- Ghee - 3tsp
- Raisins and cashewnuts - 10 nos.
- Water - 1/2 cup
Remove the skin, wash and chop the pumpkin into cubes. Add water to cover the pumpkin pieces and pressure cook it for 2 whistle.
Remove from the cooker and cool the pumpkin pieces and grind into a smooth puree.
Heat a pan add 2 tsp of ghee and add the pumpkin puree. Cook for 3 minutes.
Boil the milk in a heavy bottomed vessel and add the pumpkin puree and combine well. Cook on a medium flame for 10 minutes. Now add the cardamom powder and sugar and mix well. Continue to cook on a low flame for another 2 minutes until the sugar dissolves.
Heat a pan add 1 tsp of ghee. Add cashewnuts and raisins and fry for 2 minutes. Add the into the pumpkin payasam and turn off the flame.
Tasty pumpkin payasam is ready to be served.
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