Friday, April 12, 2013

Mathanga Paayasam

Happy Vishu to all who love to celebrate life.....

  1. Mathanga (Pumpkin) - 1/2 Kg
  2. Thick Coconut Milk - 1 1/2 cup
  3. Jaggery - 1 cup (Increase it according to your sugar level)
  4. Cardamom crushed - 6-7 
  5. Ghee - 2 Tbsp
  6. Cashew nuts - 10
  7. Raisins - 10
  8. Water - 1 cup

  • Pressure cook pumpkin with 3/4 cups of water. Cool it and grind to a paste in a mixer.
  • In a pan melt jaggery with 1/4 cup of water.
  • Heat a sauce pan , transfer cooked pumpkin into it and strain and add the jaggery to it.
  • Mix it well.When it boils , simmer the flame and add coconut milk to it. Mix it slowly.
  • Let it boil.When small bubbles starts to come, off the flame and add cardamon to it.
  • Now heat ghee in a small kadai, add cashews, when it starts to brown, add raisins, waits till in puffs up.
  • Now pour this, with the ghee on to the payasam.
  • Serve it hot.

I am sending this to Monsoon Temptations
Monsoon Temptations - Food Blog Event

No comments:

Post a Comment

Thank you so much for paying a visit to my little blog. If you happen to try out any of my recipes posted on blog, please do leave a comment, from which I can review and also help other visitors who visit A Bowl of Curry. Feel free o send in your suggestions about the blog or the recipes…which will make me improve.

Featured Post

Thakkali Rasam ~ Tomato Rasam~South Indian Tangy Tomatao Soup

Tomato or Thakkali Rasam is one of the soothing and comforting dish that anybody can have during this rainy and chilling weather with...

Related Posts Plugin for WordPress, Blogger...