Pumpkin Payasam

How to Prepare

1. Peel and grate 2 medium pumpkins (about 2 kg total).
2. In a large pot, heat 4 tablespoons of ghee over medium heat.
3. Add the grated pumpkin and sauté for 10 minutes until it softens.
4. Add 2 liters of milk and bring to a boil, stirring occasionally to prevent sticking.
5. Reduce heat and simmer for 20 minutes until the pumpkin is fully cooked and the mixture thickens.
6. Add 2 cups of sugar and 1 teaspoon of cardamom powder, stirring well to combine.
7. In a small pan, heat 2 tablespoons of ghee and fry 20 cashew nuts and 20 raisins until golden brown.
8. Add the fried nuts and raisins to the payasam and mix well.
9. Serve warm or chilled as per preference.