Hello, Lykkers! Hope everyone is doing well and ready to try something delicious today.
If you’re in the mood for a comforting, traditional dessert that’s both rich and flavorful, then Gummadikaya Payasam is exactly what you need.
This South Indian delight, made from pumpkin, coconut milk, and jaggery, is the perfect treat for festivals, celebrations, or just as a sweet indulgence. Let’s explore into the recipe and bring this heartwarming dish to life!
How To Make
Ingredients:
- 1 cup pumpkin (grated or chopped into small cubes)
- 1/2 cup moong dal (yellow lentils)
- 2 tablespoons ghee (clarified butter)
- 1/2 cup jaggery (or to taste)
- 1 1/2 cups coconut milk
- 1/2 teaspoon cardamom powder
- 1/4 cup cashews
- 1/4 cup raisins
- A pinch of saffron strands (optional)
Step-By-Step Instructions:
1. Prepare the pumpkin: Start by washing and peeling the pumpkin. Grate it or chop it into small cubes. Set aside.
2. Cook the moong dal: In a pan, dry roast the moong dal for a few minutes until it turns slightly golden. Then, rinse the dal and cook it in water until soft. You can cook it in a pressure cooker for about 2-3 whistles to speed up the process.
3. Cook the pumpkin: In a separate pan, heat 1 tablespoon of ghee. Add the grated or chopped pumpkin and sauté it for a few minutes until it softens.
4. Combine dal and pumpkin: Once the pumpkin is softened, add the cooked moong dal to the pan. Mix well and cook together for 5-7 minutes.
5. Add jaggery and coconut milk: Now, add jaggery to the mixture and stir until it melts completely. Pour in the coconut milk, and let the mixture simmer for another 10-15 minutes, allowing the flavors to blend well. You may adjust the sweetness by adding more jaggery according to your preference.
6. Flavor it up: Add cardamom powder for that aromatic kick. If you’re using saffron, soak the strands in a little warm water and add them at this stage for extra richness.
7. Prepare the garnishing: In a small pan, heat the remaining ghee and fry the cashews and raisins until they turn golden brown. Pour this over the payasam for that perfect finishing touch.
8. Serve: Your Gummadikaya Payasam is now ready to serve! You can enjoy it warm or chilled, depending on your preference.
Gummadikaya Payasam is a unique dessert that combines the natural sweetness of pumpkin with the richness of coconut milk and jaggery. It’s not just a treat for the taste buds but also offers several health benefits. The pumpkin is a great source of vitamins and antioxidants, while moong dal provides protein and fiber. Coconut milk gives the dish a creamy texture and is known for its healthy oils. This dish is also vegan and gluten-free, making it suitable for various dietary needs.
The use of jaggery instead of sugar gives the payasam a distinctive, deep sweetness that pairs wonderfully with the earthy flavor of the pumpkin. The aromatic cardamom and saffron elevate the flavor profile, making it a truly indulgent dessert. It’s a versatile dish that can be prepared for festivals like Diwali, Onam, or simply as a comforting after-dinner treat.
Lykkers, this Gummadikaya Payasam is sure to win everyone over with its rich flavors and nourishing ingredients. The combination of pumpkin, coconut milk, and jaggery not only brings a perfect balance of sweetness but also makes for a hearty and fulfilling dessert. Whether you're new to South Indian cuisine or a seasoned fan, this recipe will add a new favorite to your collection. Plus, the step-by-step instructions will make it easy for you to follow along!
Gummadikaya payasam | Pumpkin sweet | చాలా ఈజీగా గుమ్మడి పాయసం చేయడం ఎలా | Kaddu ka Kheer
Video by Sandhya's Cookbook
