Thursday, October 31, 2013

Pumpkin Payasam

Pumpkin - 1 cup
Milk - 4 cups milk
Sugar - ½ cup
Ghee - 2 tbs
Sago - ¼ cup
Almond - 2 tsp
Raisin - 2 tsp
Saffron strands - few

Cut the pumpkin into small pieces and pressure cook by using enough water  to cover it and leave it for a  whistle or two  and switch off.  Once the pressure is released, take the pumpkin out and remove the skin and blend it in a blender to fine puree.

Meanwhile soak sago in water for 30 to 45 minutes, wash it and keep aside. Take a pan pour milk into it and bring it to boil, add sago to it and allow it to get cooked, when it becomes translucent, add pumpkin puree and mix well, now add sugar to it and keep stirring for few minutes. When done remove from flame. Fry almond pieces & raisins in ghee and transfer to this. Garnish with saffron strands, allow it to cool and serve.

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