Butter Pumpkin Payasam

 

Ingredients

Butter pumpkin, 250g

Jaggery, 150g

Sago, 1 tbs

Water, ½ + ½ + ¼ cups

Coconut milk, 1 ¼ cups (thin milk)

Coconut milk,1 cup (thick milk) 

Cashews, 30g

Raisins, 20g

Coconut pieces,2 tbs

Cardamom powder, ½ tsp

Dry ginger powder, ¼ tsp

Cumin powder, ½ tsp

Salt, a pinch.

Note; you can extract the coconut milk from fresh coconut or make it from coconut powder.

Other wise you can use canned coconut milk readily available in supermarkets. I used here Americana brand canned coconut milk.

Preparation

• Peel the pumpkin skin and cut into cubes. 
• Cook the pumpkin pieces in a pressure cooker by adding ½ cup of water until 3 whistles.
• Meanwhile crush the jaggery and and boil in a sauce pan with ¼ cup of water until melted completely, sieve through a strainer and set aside. ( I used Fair brand Marayoor jaggery.)
• Cook the washed sago with ½ cup of water in a saucepan for 8 to 10 minutes. Continuously stir to avoid sticking. Set aside and stir occasionally with a pan.
• When the pressure releases open the pressure cooker and mash the pumpkin pieces into a fine paste. 
• Add 2 tablespoon of ghee and sauté until dry.
• Add thin coconut milk and mix well. 
• Add cooked sago and stir continuously (to prevent it from sticking to the bottom) until it turns thick.
• Once it turns thick (It took 10 minutes) add thin coconut milk and just heat it (don’t boil it).
• Switch off the flame and add salt and mix well.
• Add cardamom powder, roasted cumin powder, dry ginger powder 
• Heat ghee in a pan and roast cashews, raisins, and coconut pieces separately.
• Garnish the payasam. 

Enjoy warm. Thank you

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