Name: Parangikai Payasam | Kaddu Ki Kheer recipe by Nisha Ramesh at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 Tbsp Ghee, divided; 350 Grams Parangikai | Kaddu | Yellow Pumpkin 350-450 gms approx; 3 Cups Milk | Paal; 6-7 Tbsp Sugar; 1 Cup Evaporated Milk or 1/2 Cup Condensed milk and reduce the amount of sugar; 2 Tbsp Cashews, Almonds & Pistachios broken into pieces; 1/8 tsp Ealichi | Cardamom Powder; 1/8 tsp Jadhikai | Nutmeg Powder (Optional); a pinch Salt

ABOUT Parangikai Payasam | Kaddu Ki Kheer RECIPE

Caramelized Pumpkin cooked in milk and sugar, topped with roasted cashews, almonds and pistachios.

Ingredients Serving: 4

1 Tbsp Ghee, divided
350 Grams Parangikai | Kaddu | Yellow Pumpkin 350-450 gms approx
3 Cups Milk | Paal
6-7 Tbsp Sugar
1 Cup Evaporated Milk or 1/2 Cup Condensed milk and reduce the amount of sugar
2 Tbsp Cashews, Almonds & Pistachios broken into pieces
1/8 tsp Ealichi | Cardamom Powder
1/8 tsp Jadhikai | Nutmeg Powder (Optional)
a pinch Salt

Instructions

Boil the milk in a saucepan. Keep it on a medium flame and stir it frequently. Refer notes - Diary products. Meanwhile, peel and chop the pumpkin into bite sized chunks.
Heat 1/2 Tbsp of ghee in a pan or kadai. Roast the cashews until it becomes golden brown. Remove and keep aside. Alternatively you can also use roasted ( and salted ) cashews.
In the same pan or kadai, add the remaining 1/2 tbsp of ghee and add the pumpkin chunks. Sear them slightly, then sprinkle some water (or some boiled milk), cover and cook until they become soft.
You can also skip the searing and cook them directly.
Keep stirring in between to prevent burning. Sprinkle water from time to time to cook the pumpkin. Once it is completely cooked, cool and puree it.

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