Pumpkin payasam (pumpkin pudding)

This is an Indian pudding made from pumpkin. The term payasam is used in South India to refer to sweet milk-based desserts made from rice, lentils, vermicelli or fruit and sometimes vegetables, as in this recipe. In north India, this dish is called pumpkin kheer.To get a smoother pudding, at the end of step 2, pass the pumpkin through a sieve, discard the whole spices and return the puree to the pan. If you adding cashews to the payasam, add it after you have pureed the pumpkin. Add the milk and cashews and simmer until the cashews are cooked, then blend in the rice flour.

The rice flour acts as a thickening agent. You can also add sago (about 1/4 cup) instead of the rice flour. This adds texture to the dish. Simmer until the sago is cooked, stirring constantly as it has a tendency to stick to the bottom of the pan. Once the sago is cooked, added the coconut milk and cardamon.

Ingredients

• • 500g pumpkin, peeled, deseeded and diced

  • 1-2 tbsp ghee

  • 3 cloves

  • 1 inch piece of cinnamon stick

  • 2 cups milk

  • 2 tsp rice flour

  • 1/2 cup sugar, or to taste

  • 1/3 cup sultanas (optional)

  • 1/3 cup raw cashews (optional)

  • 1/2 cup coconut milk

  • 1/2 tsp cardamon powder

Method

• 1. Heat ghee, cloves and cinnamon in a saucepan until the ghee melts and the spices start to sizzle gently.

  2. Add the pumpkin (and cashews if using), stir well, cover and cook over a gentle heat until the pumpkin is soft and mushy.

  3. Mix the rice flour with the milk and add to the pumpkin together with the sugar and sultanas.

  4. Bring to the boil and simmer gently, stirring frequently until the mixture has thickened.

  5. Add the coconut milk and cardamon powder. Stir well. Do not boil once the coconut milk has been added. Just heat gently for a couple of minutes and then remove from heat

Can be served warm or cold.