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.

Archana Natarajan
Parangikai Payasam Recipe - Pumpkin Payasam
448 ratings.

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. 

Serve Parangikai Payasam as a healthy and delicious dessert after a weekday meal of Kongunadu Special Thakkali Kurma with lachha paratha or as part of banana leaf meal during festivals. 

Other recipes that you can try are:

  1. Paal Payasam Recipe
  2. Aval Payasam Recipe
  3. Semiya Payasam/Kheer Recipe

 

 

Prep in

15 M

Cooks in

20 M

Total in

35 M

Makes:

4 Servings

Ingredients

  • 1 cup Kaddu (Parangikai/ Pumpkin) , grated
  • 2 1/2 cups Milk , full cream milk
  • 12 Badam (Almond)
  • 6 Cashew nuts
  • 3 Cardamom (Elaichi) Pods/Seeds
  • 10 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

  1. 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. 

  2. Add the almonds, cardamom, cashews and allow them to cook along with the pumpkin.

  3. Continue to cook the pumpkin and milk mixture for another 10-15 minutes. Keep stirring in between. 

  4. Once the pumpkin becomes soft and is cooked, turn off the flame and allow it to cool. 

  5. After this mixture cools down, transfer it into a mixer-jar and grind into a fine paste.

  6. 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.. 

  7. Once the milk and the pumpkin has come to a boil add jaggery and mix well. 

  8. Switch off the flame and stir until the jaggery is well dissolved. Stir it and then add raisins.

  9. Garnish with almonds.

  10. 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 is part of the Mother's Day Recipe Contest 2017

Archana Natarajan

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Last Modified On Thursday, 05 April 2018 03:02
     
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