Mathanga Payasam || Pumpkin Payasam || Pumpkin Dessert || Sadya Special || Ep No :133

Pumpkin is a nutritious vegetable with low in calories , but rich in vitamins and minerals .We can use its seeds and leaves too.There are many ways to incorporate pumpkin , as into soups, desserts , salads and even as preservatives .Pumpkin can be also used as a substitute for butter in many dishes.Pumpkin is an orange fruit and hence it is rich in beta carotene .As beta carotene is a powerful anti oxident which is mainly present in orange colored vegetables and hence these fruits gets their vibrant orange color.Beta corotene helps to reduce the risk of getting certain types of cancer, gives protection to the body against heart diseases and asthma along with decreases the risk of age related macular degeneration.Pumpkin is an excellent fruit  for those seeking for weight loss .It reduces obesity,diabetes , heart disease and helps to maintain healthy body mass index ( BMI). 


Nutrirtional Value Of Pumpkin 

One Cup Of Pumpkin Provides

Vitamin A-245%

Vitamin C-19%

Vitamin E-10%

Riboflavin-11%

Fiber-11%

Potassium-16%

Copper-11%

Manganese-11%

Iron-8%

Omega 3 Fatty Acids-4.9mg

Omega 6 Fatty Acids-4.9mg

Method Of Preparation :

Take two medium size pieces of raw pumpkin , remove outer skin and inner soft parts.

Wash and drain wel.

Chop into small pieces, keep aside.

Take 300 grams of jaggery , one fourth cup of thick first extracted coconut milk , two cups of second and another two cups of third extracted coconut milk.

Transfer the chopped pumpkin to a pan , add one tablespoon of ghee , stir well and cook till raw taste goes off.

Take three tablespoon of sago pearls, soak in two glasses of water for half an hour .

After soaking cook sago pearls until it turns transparent.

Add one glass of water to the jaggery and boil till it dissolves in water.

Keep a thick bottomed pan and strain jaggery syrup through a strainer.

Then add cooked pumpkin and one tablespoon of ghee.

Stir well for ten minutes.

This time he pumpkin absorbs jaggery and ghee.

After ten minutes add soaked and cooked sago pearls along with water.

Stir well .

Cook for five minutes.

After five minutes add second and third extracted coconut milk , stir well and cook for five minutes.

After five minutes , add first extracted thick coconut milk and stir continuously while adding coconut milk.

Don't allow to boil after adding the thick first extracted coconut milk.

Switch off the flame and again stir well for another  two to three minutes.

Keep a pan and add one tablespoon of ghee , when ghee gets heated up, add a fistful of cashew nuts and dry grapes.

Roast until golden brown and transfer to the prepared dish.

Then add half tablespoon cardamom powder and mix well.

It becomes more thick in consistency when it cools.

Serve hot.


Ingredients :

Raw Pumpkin - Two Medium Sized Pieces

Jaggery - 300 grams

First Extracted Coconut Milk - One Fourth Cup

Second Extracted Coconut Milk - Two Cups

Third Extracted Coconut  Milk - Two Cups

Ghee-Three Tablespoon

Sago Pearls - Three Tablespoon

Water - As Required

Cashew Nuts - One Fistful

Dry Grapes - One Fistful


Prepare and give us a feedback.


Thank you

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