Pradhaman with Pumpkin

 

Pumpkin Pradhaman

Its pumpkin season and there is plenty of western dishes out here to make the harvesting season mouthwatering with pumpkin recipes. But here I share a recipe with pumpkin to blend the traditional Malayalee desert dish taste. The dish came out pretty tasty and is even hard to find out the leading ingredient – which is good as most in my family don’t like the flavor of pumpkin itself.

Ingredients

  1. Mathanga/ Pumpkin : ¾ kg
  2. Jaggery : ½ kg (adjust)
  3. Ghee : ¼ cup (adjust)
  4. Coconut milk : 400 ml (1 Tin)
  5. Cashews , raisins
  6. Ginger powder (Chukku podi) : A big pinch
  7. Jeera powder : A big pinch
  8. Cardamom powder  : ¼ T- sp
  9. Tapioca pearls (sabudana) : 4 Tbl-sp

Method

  • Peel the skin of the pumpkin and cut to medium size pieces.
  • In a pressure cooker add the pumpkin and 1 cup of water and cook it for 4-5 whistles or until soft.
  • Smash it well and keep it aside.

PPm1

  • Soak the sabudana for about 20 minutes and cook it until soft
  • In a pan add jaggery and 1.5 cup of water and boil it until jaggery is melted completely . Filter it for removing the residue.
  • Open the coconut milk can (don’t shake it) and take the top part of milk ie, 1cup of thick milk .
  • Dilute the rest of milk (total I prepared 5 cup of thin milk).
  • Take a table spoon of thick milk and keep it for later use.
  • In a thick bottom Kadai / pan add the jaggery syrup and allow it to boil.
  • Then add the smashed pumpkin and mix it, add 1 Tbl sp of ghee in-between and stir it well.
  • Keep stirring the mix for about 30-40 min until the mixture thicken and the color of the mix pumpkin is like jaggery syrup.
  • Pour the 5 cups of thin milk and cooked sabudana and let it boil well, can see the quantity get reduced a little and then add the first (thick) milk. Allow it to heat about 2 minutes ( do not boil).
  • Dilute the jeera powder , cardamom powder and chukku podi into the 1 tbl-sp of coconut milk and add the same it to the Payasam and mix it well.
  • In a pan add the rest of ghee and fry the cashews and raisins and add it to the Payasam and mix it.

PPm2

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