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Pumpkin Payasam Panna Cotta

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Ingredients

Adjust Servings:
225 g Pumpkin/Butternut Squash
1 Cup Milk
1 Cup Thick Coconut Milk
100 g Grated Jaggery
3 to 4 Cardamom
3 table spoon Fresh Cream
2 tea spoon Ghee (Clarified butter)
1/3 cup Grated Coconut
a pinch Salt
2 1/2 tea spoon unflavored gelatin
For topping
4 table spoon All purpose flour
2 table spoon chilled butter
1/3 cup Desiccated coconut
1/4 cup brown sugar
1/3 cup Cashew Nuts

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Pumpkin Payasam Panna Cotta

Features:
  • Sweet

Ingredients

  • For topping

Directions

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Steps

1
Done
  1. Remove the skin of pumpkin and cook it with a pinch of salt. Mash the cooked pumpkin and set aside.
  2. Slightly grease bowls/ramekins to set the Panna cotta with butter and keep aside.
  3. In a deep bottom vessel, Heat milk with grated jaggery and cardamom powder and mix.
  4. When jaggery melts completely add mashed pumpkin,fresh cream and incorporate well.
  5. When it comes to boiling point,add coconut milk and just heat it for few seconds and switch off the flame.
  6. Add pinch of salt to balance the sweetness.
  7. Heat ghee in a pan and lightly roast the coconut (Please don’t burn it, just change the color to very light brown) and add it to the prepared payasam. Mix well and keep aside to slightly warm.
  8. Take 3 table spoon of water in a bowl and add gelatine and melt it in a microwave.
  9. Add melted gelatine to warm payasam.
  10. Now pour the mixture into the prepared bowl/ramekins and keep aside until it comes to room temperature.
  11. Now Keep it in the fridge over night or at least 4 hours to completely set.
2
Done

Prepare the topping

  1. Preheat your oven at 160 degree. Line the baking tray with parchment paper or silicon mat.
  2. Mix all the ingredients under “for topping” well.
  3. Spread the mixture on prepared sheet and bake it for 15 minutes or until it comes to light brown. Take out and keep aside to cool.
  4. Now top your Payasam Panna Cotta with Coconut cashew crumple and enjoy!
3
Done

Tips & Tricks :-

  • You can use sugar instead of jaggery, but jaggery gives more kerala traditional taste and which is healthy than sugar.
  • You can also add regular milk instead of coconut milk and vice versa. If you are using fully coconut milk, use thin milk/ Second pressed coconut milk at first stage.

Nadishaf

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