Pumpkin payasam

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 PUMPKIN PAYASAM(GUMMADIKAYA PAYASAM)


Pumpkin payasam is a very old dish which is prepared throughout the south of india. Payasam or kheer is a dish which is prepared with a mixture of jaggery or sugar syrup, milk and any main base like rice, ravva, pineapple etc.


I used jaggery instead of sugar, you can use any. I used pure ghee. Instead you can use the mixture of vegetable oil and ghee in the ratio of 1:1, but the taste may not be as good as the one which is prepared using purse ghee.


Instead of cooking pumpkin with ghee you can cook it with ½ cup water till the water evaporates and then add ghee on the top. This can help in reducing the quantity of using ghee. 


PREP TIME: 15 min    COOKING TIME: 15min     TOTAL TIME : 30 min


INGREDIENTS:


  • ½ kg pumpkin

  • 350 ml milk(boiled)

  • ½ cup ghee

  • 300 g jaggery or ½ cup sugar

  • 10 - 12 raisins 

  • 10-12 cashews 

  • 3-5 elaichi



INSTRUCTIONS:


  1. Firstly place a bowl on the stove , add ½ cup water, 300 g jaggery and cook until the jaggery is melted into syrup consistency. If you want instead of jaggery you can use 250 g of sugar and skip this step.

  2. In the meanwhile clear the seeds out, peel the pumpkin, dice it into 1 cm cube and keep them aside.

  3. Grind the elaichi into a fine powder and keep it aside.

  4. Now place a khadai on the stove and add ¼ cup of ghee to it and let it melt.

  5. Add the raisins to it and fry them once fried, transfer them onto a plate and keep them aside.

  6. Now add the remaining ¼ th cup ghee, diced pumpkin pieces to it  and let them cook till the pumpkin becomes a mush.

  7. Now add the milk, jaggery syrup or 250 g sugar to it and mix it thoroughly with a smasher.

  8. Once the payasam thickens( incase of added sugar when the sugar melts), switch off the stove, add the roasted dry fruits, elaichi powder and mix them thoroughly.

  9. Now pumpkin payasam is ready to be served.

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