Pumpkin Payasam
Tomorrow, ππππ‘ ππ©π«π’π₯ ππ22 π’π¬ πππ¦π’π₯ πππ° ππππ«. This date is the first day of the year on the Tamil calendar. Therefore, this date is celebrated by Hindus. Even though in Singapore it is not a public holiday, many families celebrate the day with temple visits, prayers at home, wear new clothes, visit their relatives and have a vegetarian feast!
Any Hindu celebration calls for a sweet start. Here I am sharing a recipe for Pumpkin Payasam. Pumpkin is an auspicious vegetable for Hindus because of the βsaffronβ colour. Personally, I love this sweet, fragrant and nutritious payasam and it is nice served hot or cold or with a dollop of vanilla ice cream!
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50 g sago
800 ml water
4 pandan leaves, tied into a knot
70 g jaggery
1/4 teaspoon salt
300 g steamed and mashed pumpkin
200 ml coconut cream
1 teaspoon cardamom powder
Pinch of crushed roasted cumin, optional
Fried almond slices
Fried raisins
METHOD
1.Boil sago in lots of water until transparent. Drain.
2.Put sago, water, pandan leaves, jaggery and salt to boil until the jaggery dissolves.
3.Add in mashed pumpkin, coconut cream, cardamom and roasted cumin powder.
4.Serve hot or cold.
