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Pumpkin Payasam - Indian Pumpkin Vermicelli Pudding
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Pumpkin Payasam - Indian Pumpkin Vermicelli Pudding

Known as either payasam or kheer, Indian milk based puddings can be made with any variety of vegetables or fruit. This Pumpkin Payasam is very flavorful with the flavors of saffron and rose.
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Dessert
Cuisine: Indian
Servings: 4 people
Calories: 294kcal

Ingredients

  • 2 cups milk
  • a pinch of salt
  • a generous pinch of saffron
  • 1/3 cup roasted vermicelli crushed by hand
  • 1/2 teaspoon  rose water
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/2 cup jaggery
  • 1 cup cooked mashed pumpkin
  • dried rose reconstituted in hot water garnish
  • chopped pistacchio garnish

Instructions

  • Combine milk, salt and saffron in a saucepan. Heat milk until very hot, but not boiling on medium heat.
  • Add vermicelli and cook on medium heat stirring constantly for 3-4 minutes.
  • Add rose water, cardamom and ginger.
  • Add pumpkin and cook for 2 more minutes.
  • Add jaggery or other sweetener. Stir to combine. Leave to chill for at least 10 minutes.
  • Add desired garnish.
  • Serve warm or cold.

Nutrition

Calories: 294kcal | Carbohydrates: 48g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 35mg | Sodium: 409mg | Potassium: 273mg | Fiber: 1g | Sugar: 31g | Vitamin A: 198IU | Vitamin C: 7mg | Calcium: 165mg | Iron: 1mg
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