Mathanga payasam/Pumpkin payasam

Today is Malayali New year. Preparations
for Onam started and we all are in a festive mood.  Thought of reposting the Mathanga payasam/Pumpkin
payasam recipe again to celebrate this occasion. Thanking all my lovely blogger
friends who encourage me everyday with comments and emails. Love you all so
Sharing a cup of payasam with all my blogger friends.
1) Pumpkin
_   1  kg
_   2 nos
3)Sago/Sabudana        _   100 gm
4 )Ghee                
      _   100 gm
5) Jaggery                
  _   750 gm
6)Coconut cuts           – as needed
7) Fried raisins, cashewnuts
8)Cardamom powder – 1 tsp
Pressure cook pumpkin in 1/ 2  glass of water. Take first
extract of thick coconut milk, 2 glasses of second extract of coconut milk, and
3 glasses of very thin third extract of coconut milk. Cook sago and keep aside.
Heat 50 g of ghee in a pan, pour cooked pumpkin to it and saute
well. Add melted jaggery to it and reduce the consistency as required. Now add
third extract of coconut milk. Once it starts to thicken, add second extract of
coconut milk and add cooked sago to it. When it starts to boil, add first
extract of coconut milk. Now don’t allow the payasam to boil after the addition
of first extract of coconut milk.
Heat another 50 g of ghee in a pan, fry raisins, cashewnuts, and
coconut cuts and pour it to the payasam. Also add cardamom powder towards the
This payasam is delicious as well as easy to make.

12 thoughts on “Mathanga payasam/Pumpkin payasam”

  1. Wow!! Very yumm… preparation 🙂
    Today's Recipe – Soft Coconut Burfi / Delicate Coconut Balls
    You Too Can Cook Indian Food Recipes

  2. & unique payasam,delicious!!

    Do join in the ongoing Events of EP Series-Curry leaves OR Red Dry Chillies @ Spicy Aroma


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