Mathanga/Pumpkin: 3 cups (peeled, deseed and chop into pieces)
Sugar: 1 ½ cups (or as per taste)
Salt: ¼ tsp
Coconut Milk Powder: 5-7tbsp
Rice Flour: 1 tbsp.
Cardamom power: ½ tsp
Method Of Preparation
In a pressure cooker add pumpkin pieces, sugar and salt. Add 3 cups water.
Keep on flame and wait for 3-4 whistles. Let the pressure release and open the lid.
Mash the pumpkin pieces with the back of lid.
Mix the coconut milk powder and rice flour and add ½ cup water and stir well so that there are no lumps.
Add this mix to the mashed pumpkin and again switch on the flame. If needed add water to get your required consistency.
When it starts boiling put in low flame to about 10-15 minutes by stirring in between.
Add cardamom powder and switch off the flame.
Serve hot or chilled
You can add fried raisins and cashews to add better taste.