Mathanga Payasam (Payasam de calabaza)

Ingredientes

• 550 gms Pumpkin (measured with skin, grated)
• 1/3 cup Sago (refer notes)
• 3-4 tbsp Pumpkin (chopped in bite size pieces )
• 250-300 gms Jaggery
• 2.5 cups Medium thick coconut milk
• 1.25 - 1.5 cups Thick coconut milk
• 1/2 cup Coconut bits (Thengakothu)
• 10-12 Cashew nuts
• 3 Cardamom (crushed)
• 3 +2 tbsp Ghee

Preparación

1. 1

   Soak sago in water for half an hour. Drain the water. Cook the soaked sago in a saucepan with 1.5 - 2 cups water till it becomes soft / glassy. It will take around 10 mins. Drain the water and rinse under cold water to remove the starch. Keep it aside.

2. 2

   Melt jaggery with 1/2 cup water. Strain and keep aside.

3. 3

   Heat ghee (3 tbsp) in a wide and deep pan. Add grated pumpkin.Cook on lowest flame for 12-15 mins, till it becomes tender.

4. 4

   Add melted jaggery to cooked pumpkin. Mix well. Continue to cook on low flame, till the mixture i almost dried and starts leaving the side of the pan, around 10-12 mins.

5. 5

   Add medium thick coconut milk, bring to boil. Simmer and cook till it's reduced in qty and it becomes thick in consistency. Add cooked sago and mix well.

6. 6

   Add thick coconut milk and mix well. Continue to cook on low flame for another 7-8 mins. Add crushed cardamom and remove from fire.

7. 7

   Heat ghee (2 tbsp) in a small frying pan and add the chopped pumpkin pieces, till it becomes golden in colour. Drain and fry the coconut bits, till it becomes golden, followed by the cashew nuts.

8. 8

   Garnish the payasam with fried pumpkin pieces, coconut bits and cashew nuts.