Parangikai Payasam Recipe - Pumpkin Payasam
Parangikai Payasam Recipe is a delicious and healthy vegetable payasam recipe that you must try in your kitchen. Pumpkin, combined with milk and simmered until thick, sweetened with jaggery and finally garnished with nuts.
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.
Other recipes that you can try are:
- 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
How to make Parangikai Payasam Recipe - Pumpkin Payasam
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.
Parangikai Payasam Recipe - Pumpkin Payasam is part of the Mother's Day Recipe Contest 2017