01 Feb Pumpkin Payasam
Payasam is a part of every special ocassion in most Indian families. Now, what if it is made with a vegetable. Does it make it healthy? Well, thats a question to ponder on. But i must say that this Pumpkin payasam is really delicious and is easy to make.
First soak the cashewnuts in hot milk and let it soak for some time. Then grind it to a fine paste.
To make this payasam, you have to remove the skin of the pumpkin, cut it into pieces and steam cook it. When it is soft and cooked properly, smash it to a smooth paste to a spoon when hot. Make sure there are no lumps.
Now mix the pumpkin and cashew paste with the coconut milk. Add sugar as required. Though I have mentioned half a cup of sugar, this is just an approximate measurement. Make sure to taste the kheer and add sugar if you need more.
Cook it in low flame for 5 minutes. Keep on stirring.
The last step is to add powdered cardamom to this. Mix well. Your pumpkin payasam is ready! Garnish with chopped almonds. You can have it hot or chilled.
Serving Size 1
Servings 4
- Amount Per Serving
- Calories 733
- % Daily Value *
- Total Fat 41.7g65%
- Saturated Fat 18.1g91%
- Cholesterol 2mg1%
- Sodium 34mg2%
- Potassium 2202mg63%
- Total Carbohydrate 83.8g28%
- Dietary Fiber 5.9g24%
- Sugars 39g
- Protein 17.9g36%
- Calcium 15%
- Iron 60%
- Vitamin D 1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Disclaimer : The nutrition facts given in this site is for informational purpose and indicative of the estimated serving sizes. It is only an approximate nutritional value and could change depending on the product types, brands, substitutions and amount of ingredients used.
Ingredients
Directions
Payasam is a part of every special ocassion in most Indian families. Now, what if it is made with a vegetable. Does it make it healthy? Well, thats a question to ponder on. But i must say that this Pumpkin payasam is really delicious and is easy to make.
First soak the cashewnuts in hot milk and let it soak for some time. Then grind it to a fine paste.
To make this payasam, you have to remove the skin of the pumpkin, cut it into pieces and steam cook it. When it is soft and cooked properly, smash it to a smooth paste to a spoon when hot. Make sure there are no lumps.
Now mix the pumpkin and cashew paste with the coconut milk. Add sugar as required. Though I have mentioned half a cup of sugar, this is just an approximate measurement. Make sure to taste the kheer and add sugar if you need more.
Cook it in low flame for 5 minutes. Keep on stirring.
The last step is to add powdered cardamom to this. Mix well. Your pumpkin payasam is ready! Garnish with chopped almonds. You can have it hot or chilled.
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