Friday, October 14, 2011

Mathanga Payassam

  1. Mathanga/ Yellow pumpkin: 15 small cubes
  2. Rice flour: ¼ cup 
  3. Coconut milk Powder: ½ cup 
  4. Salt: a pinch (optional) 
  5. Jaggery: 300-400gms (as per taste) 
  6. Cardamom Powder: ¼ tsp

Method of Preparation

Boil ¼ cup water by adding salt add rice flour and stir well for 1 min and switch off the flame.

Make into smooth dough when it slightly cools. Make small balls or any shape as per your desire and keep aside. (As shown in the picture)
Cook pumpkin pieces by adding some water and keep aside.
Melt jaggery in ½ cup water, strain and keep aside.
Boil 2 cups water and add the balls which we made out of rice flour, let it cook to about 10-15 minutes.
Then add the cooked and mashed pumpkin. Stir well for 2 minutes.
Add jaggery syrup and stir well for another 5minutes in low flame.
Add the coconut milk powder, stir well without forming lumps.
After stirring well switch off the flame and add cardamom powder.
Adjust the consistency by increasing or decreasing the flame.
Tips: Adding roasted cashews and raisins is up to your choice.

Sending this to the Kerala kitchen event hosted by Fajeeda of Faji's Hot Pot

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