Parangikai Payasam Recipe – Pumpkin Payasam
Parangikai Payasam is the easiest and the most healthiest payasam one can think of. Pumpkin is used very commonly in a variety of dishes in a South Indian cuisine. The main reason for me to use pumpkin was that it adds an extra nutritional value to the dish.
Course : Dessert
Ingridients : 1 cup Kaddu (Parangikai/ Pumpkin) , grated
2 1/2 cups Milk , full cream milk
12 Whole Almonds (Badam)
6 Cashew nuts
3 Cardamom (Elaichi) Pods/Seeds
10 Sultana Raisins
5 tablespoons Jaggery , adjust according to your taste
1/2 teaspoon Ghee
2 tablespoons Milk Powder , for thicker consistency
Instructions To begin making Parangikai Payasam, first heat one and a half cup of milk in a heavy bottomed pan and add the grated pumpkin to it. Allow the pumpkin to cook in the milk for 2-3 minutes. Add the almonds, cardamom, cashews and allow them to cook along with the pumpkin.Continue to cook the pumpkin and milk mixture for another 10-15 minutes. Keep stirring in between. Once the pumpkin becomes soft and is cooked, turn off the flame and allow it to cool. After this mixture cools down, transfer it into a mixer-jar and grind into a fine paste.Heat one cup of milk in a saucepan on medium heat, and add the ground pumpkin paste to it. Mix well and allow it to cook for for 15-20 minutes, stirring occasionally.. Once the milk and the pumpkin has come to a boil add jaggery and mix well. Switch off the flame and stir until the jaggery is well dissolved. Stir it and then add raisins.Garnish with almonds.Serve Parangikai Payasam as a healthy and delicious dessert after a weekday meal of Kongunadu Special Thakkali Kurma with lachha paratha.
Parangikai Payasam Recipe – Pumpkin Payasam
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