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.
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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