- Disco pumpkin - 1 (you can use any kind of pumpkin , disco pumpkins are miniature pumpkins that yields about 3 cups of cubed cleaned pumpkin)
- Maggie coconut milk powder - 8 tbsp
- jaggery - 2 cups melted and strained (approximately 400 gms)
- ghee - 3 tbsp
- cashewnuts - 10
- raisins - 10
- coconut slices - 2 tbsp
- cardamom - 2 powdered with 1 tsp sugar
- salt - 1/2 tsp
Add the pumpkin and 1/2 cup water with salt to a pressure cooker and cook for 2 whistles .
Allow to cool and then open the cooker .
Heat ghee in a pan and fry the cashews until golden and keep aside .
fry the raisins until plump and keep aside .
fry the coconut slices until golden and keep aside .
Into the remaining ghee add the cooked pumpkin and saute until it starts changing color to a bright orange and all the water content leaves the pumpkin puree .
add in the melted strained jaggery and mix well and cook for another 5 minutes .
mix 4 tbsp coconut milk powder in 3 cups of warm water and add to the pumpkin mixture and mix well.
simmer this on a medium flame until it starts to reduce slightly and becomes thick.
mix in the remaining 4 tbsp coconut milk powder in 1 cup of warm water and keep aside .
add in the cardamom powder and taste for sweetness , if you prefer it sweeter add in more jaggery syrup or sugar and mix well.
reduce the flame to low and add in the thick coconut milk and mix well - do not boil after this step
mix until the payasam gets heated through.
turn the flame off and add the fried nuts and raisins .
serve hot or cold
Note : Cooking times are approximate and depends on how thick you like the end product .