Mathanga Payasam/ Mathanga Aval Payasam
Mathanga Payasam/ Pumpkin Payasam with Aval (Beaten rice flakes) is a sweet delight, prepared in a creamy, Jaggery and coconut milk Concoction. With only a few days left for Onam (most important festival of Kerala), the whole of Kerala and Keralites all over the world are gearing up for this annual Cultural festival. Apart from the cultural activities, Flower Rangolis known as Pookkalam and Onam Sadhya (the elaborate vegetarian feast, spread on Banana leaves) are all great attractions of Onam.
Onam sadya, served during lunch on Thiruonam day, has an assortment of vegetarian dishes alongside rice, like Thoran, Inji Curry, Theeyal, Mezhukkupuratti, KoottuErissery, Olan, Dal, Aviyal, Sambar, Pachadi, kalan, Pineapple pachadi, Papad, pickles, crisps etc. and varieties of Payasams/ Pradhaman/ Kheer as dessert. Sadhya is considered incomplete without Payasams and Pradhaman. I have posted the recipes for classic Pazham Pradhaman, Palada Payasam, Sweet Potato Payasam and Parippu Payasam. This time, I am hooked with Mathanga Payasam, the golden Pumpkin prepared with Aval or beaten rice flakes. Mathanga Payasam with Aval is very easy to prepare and delicious with the wonderful flavors of Jaggery, rich Coconut milk and the fried Cashews, Raisins, Coconut strips and crispy rice.
Aval or beaten rice flakes in the Mathanga Payasam gives it a grainy effect and makes the Payasam thicker. Usually, sago is added to Pumpkin Pudding, but I wanted something different, so I tried adding Aval and it came out exceptional. The rice cispies provides the crunch and the cashews and Coconut strips provides a nutty flavor. Altogether, Mathanga Payasam is a delightful blend of flavors and deliciously alluring. Do check my Karikku pudding, Mango Biscuit Pudding, Double Ka Meetha, Mango Cheesecake, Pineapple pudding etc. and other sweets if you prefer desserts instead of Payasam.
Hope you all enjoy this tasty Mathanga Payasam, another signature recipe from my kitchen. Make sure you get the ripe Golden Yellow Pumpkin from the market. The Aval I have used is the Double Horse brand – Chemba Aval (Red Aval). Maravoor Sharkkara/ dark brown Jaggery is used in this recipe, which gives the rich dark brown colour to the payasam. . Check this wonderful recipe for Onam Sadya. Enjoy!
|Ripe Pumpkin||: 750 gms – 800 gms|
|Red/ White Aval (Beaten Rice flakes)||: 2 cups|
|Jaggery / Sharkkara||: 500 gms|
|Ghee||: 4 tbsp + 1 tbsp|
|Coconut Milk||: 2 cups + 1 cup (thick) (1 coconut)|
|Water||: 1 ¾ cups|
|Cardamom||: 3 nos.|
|Cashewnuts||: 20 gms|
|Kismis/ Raisins||: 20 gms|
|Small Coconut strips||: ¼ cup|
|Raw Rice (Red rice/ white rice)||: 1 tbsp|
Clean, deskin and deseed the Pumpkin. I took 1 kg Pumpkin and after cleaning it came around 800 gms. Wash and cut into cubes. Add one glass water and pressure cook the Pumpkin till soft. Melt the Jaggery adding ¾ cup of water. Once it is fully melted, sieve through a strainer to remove the impurities and keep aside.
Grind the coconut and extract coconut milk. The thick Milk or thalappal should be 1 cup and collect 2 cups of skimmed coconut milk or Randaam Paal. Keep it aside. Toast the Aval (Thin Beaten Rice flakes) in 1 tbsp ghee till crisp.
Heat 3 tbsp ghee in a thick bottom pan (or Uruli). Fry the Cashews, Raisins, Coconut strips and Rice separately till slightly brown and keep aside. Puree the pumkin in a blender, add to the remaining ghee in the pan and stir well to combine. Roast for few minutes and add the melted Jaggery and mix well. Slowly add the Second Milk/ Randaam Paal and stir well till it is very hot. Now, add the toasted rice flakes/ Aval. Continue stirring till you get a thick consistency. Add powdered Cardamom and stir again. Finally, add the Thalapaal/ first milk. Mix and switch of the flame.
Garnish the Payasam with fried cashews, Raisins, Coconut strips and rice crispies. Serve Mathanga Payasam with Banana and Papad after Sadhya or have it in a glass as per your liking!
- Use ripe golden Pumpkin for this Mathanga Payasam.
- I have used Marayoor Jaggery / Sharkara for the Payasam as it has deep rich brown color and tastes better.
- Adjust the Jaggery measure, as per your taste.
- You can melt the Jaggery the day before to save time.
- Pumpkin should be cooked properly. I kept till four whistles.
- Add more ghee if required to roast the Pumpkin puree.
- Beaten Red Aval / Chemba Aval was used in this recipe. You may use White Aval as well. Make sure you get the thin ones.
- Adjust the Coconut milk measure to get the desired consistency.
Enjoy the wonderful, tasty Mathanga Payasam. Your feedback and comments are important and would motivate me to post more wonderful recipes for you. So, do put in your comments or share with your friends through the buttons on the side. God Bless!!