Its's a kerala cusine. It's authentic name is Mathanga(pumpkin) Pradhaman(kheer). My grandmom used to make the same kheer with ripe banana(plaintain), rice flakes etc..for special occassions... Please don't doubt on the raw taste of pumpkin....Trust me! this recepie easily gets rid of the pungent taste of the vegetable.Must try at least once!!
1. Heat some ghee in pan and fry the pumpkin pieces slightly to get rid of the raw taste. 2. Cook the pumpkin in a cooker for 2-3 whistles enough to get smashed. 3. Then grind it to a smooth paste in a mixer and keep it aside. 4. In a thick bottom vessel, melt the jaggery and strain it to get rid of the impurities. 5.Take another pan, and boil the ground pumpkin paste. 6. Mix the paste with jaggery and the thinnest coconut milk. 7. Once it comes to a boil, add the coconut milk with medium thickness. 8.Now lower the flame and let it boil. 9. Then add the thickest coconut milk.Let it heat up but do not boil. 10. Now, heat another pan, fry some cashews and kismis in ghee. 11. Pour it over the pumpkin-coconutmilk mixture. 12. Finally,sprinkle some cardamom powder on top.
1. Heat some ghee in pan and fry the pumpkin pieces slightly to get rid of the raw taste. 2. Cook the pumpkin in a cooker for 2-3 whistles enough to get smashed. 3. Then grind it to a smooth paste in a mixer and keep it aside. 4. In a thick bottom vessel, melt the jaggery and strain it to get rid of the impurities. 5.Take another pan, and boil the ground pumpkin paste. 6. Mix the paste with jaggery and the thinnest coconut milk. 7. Once it comes to a boil, add the coconut milk with medium thickness. 8.Now lower the flame and let it boil. 9. Then add the thickest coconut milk.Let it heat up but do not boil. 10. Now, heat another pan, fry some cashews and kismis in ghee. 11. Pour it over the pumpkin-coconutmilk mixture. 12. Finally,sprinkle some cardamom powder on top.