Ambalapuzha Paal Payasam - Divine Offering

       

Ambalapuzha Paal Payasam Recipe: A Traditional Kerala Ari Payasam

    Discover the rich and creamy delight of Ambalapuzha Paal Payasam, a traditional Kerala rice pudding that’s as simple as it is sublime. This iconic dessert, made with Kerala Rose Matta rice (also known as Unakkalari or Chembavu Ari), offers an authentic taste that sets it apart from its contemporaries.

    While many variations of rice kheer use Basmati rice, the classic Paal Payasam recipe adheres to tradition by using Rose Matta rice. This not only enhances the flavour but also contributes to the dessert’s signature pink hue and creamy texture. The secret to achieving this perfect blend of taste and texture lies in the slow-cooking method. Gently simmering the pudding on a low flame allows the rice to cook uniformly, absorbing the milky sweetness and transforming into a rich and velvety treat.

    Whether you’re a novice or an experienced cook, making Paal Payasam in your own kitchen is a rewarding experience. This dish isn’t just a treat for the taste buds; it’s a piece of Kerala’s culinary heritage, promising a taste of nostalgia with every spoonful.

Easy 3-Ingredient Paal Payasam Recipe: A Must-Try for Onam and Vishu

    Experience the simplicity and sweetness of Paal Payasam, a beloved Kerala dessert perfect for any festive occasion like Onam or Vishu. Made with just three basic ingredients—rice, milk, and sugar—this Payasam recipe is a quintessential dish in any Sadhya, (but only next to the prestigious Palada Pradhaman).

    For those who love a bit of texture and extra flavour, adding nuts and cardamom is optional but recommended. This version of Paal Payasam, also known as Vella Payasam or White Payasam, is uniquely prepared in a pressure cooker, simplifying the cooking process without compromising on taste.

    Whether you're celebrating a festival or just craving a sweet, creamy treat, this Paal Payasam recipe is sure to impress. It’s not only quick and easy but also ranks at the top of the list for most cherished festive desserts during major celebrations.

Discover the Divine Ambalapuzha Paal Payasam: A Culinary Gem from Kerala

    The legendary Ambalapuzha Paal Payasam is not just a sweet treat; it's a revered Naivedyam (offering) at the Sree Krishna Temple in Ambalapuzha. Known for its unique preparation and divine taste, this dish has a devout following.

    The secret to the unmatched flavour of Ambalapuzha Paal Payasam lies in its traditional cooking method. The recipe calls for milk, slowly reduced over six hours, combined with water drawn from the temple well and milk sourced directly from the temple's Goshala cows. Cooked in a traditional bronze Uruli, this method infuses the payasam with a heavenly essence that makes it more than just food—it's a taste of spirituality.

    While I have yet to experience this heavenly dessert first-hand, the storied reputation of Ambalapuzha Paal Payasam is enough to inspire any culinary enthusiast to try recreating it at home, bringing a piece of Kerala’s divine flavour into their own kitchen.

For more Payasam/Pradhaman/Kheer Recipes, Click here...

Cuisine - Kerala (India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4-6
Author - SM

Preparation Time - 15–25 Minutes
Cooking Time - 30–45 Minutes

Ambalapuzha Paal Payasam Recipe: A Traditional Kerala Dessert

Ambalapuzha Paal Payasam - Divine Offering

Ingredients for Ambalapuzha Paal Payasam:

 

Method:

Preparing the Rice:

• Clean, wash, and soak the Kerala Rose Matta Rice in 1.5 cups of water for about 20–30 minutes.
• Once soaked, drain the rice and discard the soaking water.

Prepping Add-ons (if at all you're adding it!):

• Chop the cashew nuts into small pieces for later use.
• Optionally, grind the cardamom along with a few teaspoons of sugar into a fine powder for enhanced flavour.

Cooking Method in Uruli (Traditional Bronze Vessel):

• Heat the Uruli on medium-low heat and ensure it is clean and dry before use.
• Add soaked rice, sugar, and a small amount of milk to the Uruli, stirring constantly.
• Gradually add the rest of the milk and cook on low heat, stirring continuously to prevent sticking.
• Once the rice is cooked and the milk reduces to a creamy consistency, add cardamom powder and chopped cashew nuts.
• Continue cooking on low heat until desired thickness is achieved, stirring occasionally.

Cooking the Payasam in Pressure Cooker:

• Combine the soaked rice, sugar, milk, cardamom powder, and chopped cashew nuts in a clean pressure cooker.
• Secure the lid and cook on high heat until you hear the pressure release, then reduce to the lowest flame.
• Continue to cook on low heat for 30–45 minutes, ensuring the flavours meld beautifully.

Final Steps:

• After cooking, turn off the flame and allow the pressure cooker to naturally release steam and cool down completely.
• Once cooled, gently stir the Paal Payasam to mix all the ingredients well.

Serving:

• Serve your Ambalapuzha Paal Payasam hot or chilled, as preferred.

Explore More Sadhya Recipes here...

Additional Tips & Notes for Perfect Paal Payasam:

• Ensure the payasam is cooked on a very low flame to avoid any spills or burns.
• For a different variation, you can use Basmati rice, which requires less soaking and cooking time.
• Traditionally, this payasam is cooked in a bronze vessel (Uruli) for an authentic taste and texture.
• If using a normal pan, ensure consistent stirring to prevent the payasam from sticking to the bottom.
• Slow cooking is essential for achieving the rich, creamy texture and the signature pink hue of the Ambalapuzha Paal Payasam. 
• Adjust the sweetness and toppings according to your taste, and enjoy this heavenly dessert from Kerala's culinary repertoire.

Crafting Tradition in Every Spoonful

    Each spoonful of this delightful dessert isn't just about savouring its creamy richness; it's about embracing a cherished piece of Kerala's culinary heritage. Whether you choose the traditional slow-cooked approach in an Uruli or opt for the modern ease of a pressure cooker, this Paal Payasam is a testament to the timeless allure of Indian sweets.

    Perfect for any festival, family gathering, or a quiet moment of reflection, this Paal Payasam promises to transport you straight to the heart of Kerala with its authentic flavours and soothing texture. So, why wait? Dive into the divine experience of making your own Ambalapuzha Paal Payasam and let your taste buds revel in the symphony of simplicity and sweetness.

    For those enchanted by the flavours of Kerala and inspired to try more, my blog has a treasure trove of traditional recipes that are as fulfilling to cook as they are to eat. Explore Essence of Life - Food and transform your kitchen into a festival of flavours!

 

Traditional Kerala Kanji Meal with Payar, Chammanthi & Achar

 

When Kanji Quietly Vanished From Our Breakfast Table

    In many Malayali homes, Kanji (കഞ്ഞി) isn’t just breakfast – it’s a tradition. And in my husband’s home, this humble porridge was once a daily staple. But not everyone felt the same devotion.

    My husband and his father had a secret pact – a quiet rebellion against the monotony of morning Kanji. More often than not, they’d skip it entirely and sneak off to Annapoorna Gowrisankar, tempted by crispy dosas and vadas, all without my unsuspecting mother-in-law’s knowledge.

    As I gradually began introducing variety into our breakfast menu, the Kanji ritual started fading. And then came her sharp, sarcastic observation – part-joke, part-judgement:

"Marumakal Kanji Kudi Muttichu!"
(Translation: Roughly: 'Thanks to the daughter-in-law, everyone’s starving now!'or Loosely: “The daughter-in-law has ended the Kanji tradition.” – a classic multi-layered Malayali jab)

    Not quite a compliment. Definitely not a joke either, but surely intended with multiple layers & inner sense. In Kerala homes, Kanji isn’t just food—it’s a marker of identity, simplicity, and generational taste.

Ayurveda Prescribed Kanji… Again & Again

    While on Ayurvedic eye therapy, I lived on Kanji for 20 disciplined days. No Oil. No spice. Just rice and water. Surprisingly, it grew on me. I began pairing it with side dishes that lifted the meal:

• Cheru Payar Thoran
• Chuttaracha Chammanthi
• Puzhukku 
• Pickles or Dry Fish Fry

When Fate Served Me Kanji… Again

    Just when I thought I’d made peace with Kanji, fate served me another steaming bowl. During an Ayurvedic spine and autoimmune cleanse last, I was on a 5-day snehapanam fast.

    Only bland Kanji and Chutta Pappadam were allowed. No payar, no achar. Just misery. By Day 3, I muttered under my breath:

“Naakku Sethu Pochu.”— literally “My tongue died,” but really, I just lost all taste.

Who knew a dish so simple could stage a full rebellion in my head?

 Let’s Talk about Porridge – The Many Ways to Make Kanji

    Kanji isn’t a one-recipe wonder. This comforting porridge can be made from a range of rice types – from nutty, wholesome Kerala Matta Rice to soft-cooking Podi Ari (broken rice), traditional parboiled rice, or even everyday long-grain varieties like white or brown rice.

It’s also the perfect way to use up leftover rice – nothing gets wasted in a Kanji-loving home!

    Once a modest staple associated with the economically humble, Kanji has risen in reputation thanks to its energy-restoring properties, digestive ease, and Ayurvedic goodness. The starchy water (Kanji Vellam) it produces is especially valued for its gut-healing and detoxifying benefits.

 

“Love Kerala cuisine? Discover more Recipes from God’s Own Country –Kerala, click here!."

• Cuisine - Kerala (South India)
• Course - Main Course
• Difficulty - Low
• Serves - 3–4  
• Author - SM - Essence of Life - Food

Time Estimate:

• Preparation Time - 5 -10 Minutes
• Cooking Time - 20–30 Minutes

  

“From Ragi to Rice – There's a Porridge for Every Mood.  Tap here to explore all my Kanji & Porridge recipes!"

 

Authentic Kerala Kanji Recipe: How to Make Delicious Rice Porridge - Step-by-Step Guide!

Close-Up of Cooked Kerala Kanji Rice in Pressure Cooker

Ready to make your bowl of warm kanji? Here are 3 easy ways to prepare authentic Kerala-style Kanji.

Ingredients for Kanji/Rice Porridge:

• 1/2 Cup Par-boiled Rice
• 5–6 Cups of Water
• Salt to taste

Method 1 - Pressure Cooker Method:

Quick Kanji Recipe in a Pressure Cooker: Easy Steps to Prepare Kerala Style Rice Porridge!

• Wash rice 4–5 times till water runs clear.
• Bring water to a boil in the cooker.
• Add rice and salt.
• Pressure cook: 3–4 whistles on high + 4–5 on low.
• Let pressure release naturally.
• Stir and adjust to desired porridge consistency.

ProTip: Use Podi Ari or Matta Rice for authentic Kerala flavour.
If using Podi Ari, reduce water to about 4 cups for ½ cup rice (1:8 ratio), as it cooks faster and thickens more quickly than whole rice.

 

Method 2 - Sauce Pan Method:

Kanji Preparation in a Saucepan: Simple Method to Make Delicious Kerala Rice Porridge!

• Boil water in a large pan.
• Add washed rice and salt.
• Cook on high, stirring for 10–15 mins.
• Cover and simmer on low for 35–40 mins.
• Stir and adjust consistency.

ProTip: This slow cooking method gives the best Kanji Vellam – the starchy water known for its nutritional value.

 

Method 3: Leftover Rice Kanji

Quick Kanji Recipe with Leftover Rice: Transform Your Leftovers into Delicious Kerala Rice Porridge!

    If you have a batch of left-over Rice, you can prepare Kanji quickly.

Ingredients:

• 1/2 Cup Cooked Rice(left over/fresh)
• 1–11/4 Cups Water
• Salt to Taste

Method - Step-by-step Guide:

• Combine cooked rice with water and salt in a wide bowl and add water.

• Saucepan:

  • Boil on high flame for 2–3 minutes, then reduce to medium and cook for 10–12 minutes, stirring occasionally.

• Microwave:

  • Microwave (uncovered) on high for 5–7 minutes in a microwave proof bowl.
  • Alternatively, If you have the Congee/Porridge Button in the Microwave, the process gets much simpler.

• Pressure Cooker:

  • Cook on high flame for 2–3 whistles, then a couple more on low flame.
  • Alternatively, If you are using an Electric Pressure Cooker/ an Instant Pot use the  Congee/Porridge Button, the process gets much simpler.

•  Adjust the consistency as desired. 

ProTip: This is the Quickest method when you're tired, sick or on a detox!

  

Pro Tips & Notes:

• Rice Varieties: Kanji can be made with various rice types such as raw rice, podi ari (broken rice), red rice, and other long-grain varieties.

• Rice-Water Ratio: Adjust the amount of water based on the type of rice used. As a general rule, use approximately 5–6 cups of water for 1/2 cup of rice in a pressure cooker. For saucepan cooking, use about 5–6 cups of water for 1/2 cup of rice and adjust as needed to achieve desired consistency.

• Cooking Time: Cooking times may vary depending on the rice variety and cooking method. In a pressure cooker, cook on high flame for 3–4 whistles, followed by 4–5 whistles on low flame. For saucepan cooking, simmer for 35–40 minutes or until the rice is thoroughly cooked, stirring occasionally.

• Consistency: Kanji should have a smooth and slightly thick consistency, similar to a porridge. Adjust the cooking time and amount of water to achieve your preferred texture.

 

Storage Tips

• Refrigerate Kanji (cooked) for up to 2 days.
• Reheat with added water to restore texture.
• Leftover Kanji makes a great base for Pazhamkanji the next day.

FAQs 

Q: Is Kanji good for detox or digestion?

Q: Can I use millets or wheat?

• Absolutely. Ragi, Broken Wheat (Gothambu), or Samai work beautifully.

Q: Can I flavour Kanji?

• Yes. Add coconut milk for Paal Kanji, 
• Add crushed Shallots, Green chillies, Ginger & Curry Leaves for added aroma.
• Try a comforting Chicken Porridge – slow-cooked with boneless shredded pieces for depth and healing richness, spice it up with Pepper. (perfect for sick days)!

Q: Is Kanji baby-friendly or elderly-safe?

Try These Comforting Dishes

• Pazhamkanji – Fermented Leftover Rice
• Ragi Kanji – Finger Millet Porridge
• Paal Kanji –  Rice Porridge with Coconut Milk
• Kambu Koozh – Pearl Millet Porridge

In the End, It’s Just a Bowl of Soul

    Whether you love it, tolerate it, or (like me) had to be dragged back to it through Ayurvedic force-feeding — Kanji remains a part of who we are. It’s not just rice and water; it’s history simmered in a pot, with steam that smells like home.

    Some find comfort in biriyanis, others in elaborate curries. But for every Malayali soul, Kanji has been the quiet healer, the humble companion of sick days, spiritual journeys, and whispered childhood memories.

    So go on — make a pot. Pair it with Payar, Chammanthi or a fiery Chemmeen Achar, and let your taste buds time-travel.

Made this recipe? Have your own Kanji memory? Drop it in the comments below — was it Amma’s version, or a hostel horror? 

LASSI - SWEET PUNJABI LASSI

     Lassi - Sweet Punjabi Lassi is a pride of Punjabi Cuisine and a wonderful drink to beat the Summer heat. It is a Yoghurt/Curd based Smooth, Creamy and Sweet drink traditionally served in tall Punjabi Glasses or in Matkas(Earthern pots).  The results of a tall glass of cool, creamy and sweet Lassi is so instantaneous that it cools your body system immediately, refreshing and rejuvenating your senses. Lassi -creamy, sweet and slightly sour, sometimes salty, sometimes subtly spiced, this drink is utterly refreshing to the core.  Another advantage of drinking a Sweet Punjabi Lassi is that it happily falls under the category of a dessert masquerading as a drink.
      Though believed to have originated from Punjab, Lassi can be seen in Gujarat, Rajasthan and even in parts of Pakistan.  A popular drink throughout the Northern States of India, are whipped up into many variations to bring a special note of the same drink throughout India. Lassi comes into limelight along with the arrival of sweltering summer.  Roadside shops and eateries cater this creamy drink during summer.  A sip of the Sweet Punjabi Lassi, topped with a dollop of Malai(fresh cream), is an utter treat and utmost delicacy.
     It is an astounding fact that Yogurt/Curd is an integral part of Indian Tradition and an unavoidable part of Indian Cuisine. Yogurt/Curd - Dahi/Dai as commonly called in North Indian languages and as Thayir/Perugu/Mosaru in the South Indian States.  Once an agricultural bound Nation, cattle rearing were a part and parcel of their life. Availability and use of Milk and milk products were a part of their daily life. So it's not a wonder that we all like Milk, Dahi/Curd (Yogurt -in our very own form).  All the more, we have a special place for it in our Pantry. We also knew wonderful techniques to convert it into tasty Desserts like Shrikhand, Mishti Doi & Bhapa Doi, healthy Drinks like Chaas, Sambharam and Lassi.  We love to accompany Raithas/Salads with Rice and Roti or make curries out of Yoghurt/Curd.

For more JUICES, SMOOTHIES & DRINKS, Click here...


Cuisine - Punjabi (North Indian)
Recipe Type - Drink
Difficulty - Easy
Serves - 1 Tall Glass
Author - SM  

Preparation Time - 10 - 15 Minutes

HOW TO MAKE LASSI - SWEET PUNJABI LASSI

INGREDIENTS:

Thick Yogurt/Curd - 1 Cup
Milk - 1/2 Cup
Ice Cubes - 1/4 Cup
Sugar - 2-3 Tablespoons
Fresh Cream - 2 Tablespoons (Optional)

Salt - a Pinch

METHOD:

• Crush the Ice Cubes in a blender.
• Add Yoghurt/Curd, Milk and Sugar along with a pinch of Salt to the crushed Ice cubes and whip it up in a blender for a few minutes.
• Blend until all the ingredients are well incorporated and Sugar is well dissolved.
• Pour it out into a tall glass.
• Beat the fresh Cream and add it to the Sweet Punjabi Lassi.
• Serve Sweet Punjabi Lassi Chilled, topped with a dollop of fresh cream.

NOTES:

• The Yogurt/Curd should not the sour.
• Can substitute Water for Milk.
• Adjust the sweetness to suit your taste preference.
• Adding fresh cream is totally optional.
• Adding a pinch of Salt to Sweet Punjabi Lassi, helps to enhance the overall taste of the drink.
• Can add Cardamom Powder while making  Lassi, if you prefer a much flavoured drink. 
  

PRAWN TEMPURA RECIPE

      Prawn Tempura is one of the most popular Japanese starters enjoyed around the world. Prawn Tempura called as 'EBITEN' in Japanese is nothing but, where 'Ebi' means 'Prawns' and 'Ten' means 'Tempura'.   Japanese Cuisine has a strong tradition of eating fresh food left in its best possible natural form, the tradition of Tempura was bought into the country by the Portuguese and introduced by them in the commercial ports of Nagasaki.  But Japanese Chefs found a way to induce their own style of cooking using the freshest produce available and preserving their natural taste, which slowly found popularity converting Tempura a truly Japanese Food. But the irony is that this method of cooking totally vanished from Portuguese Cuisine on the long run.

     Though we can find a lot of Tempura recipes in Japanese Cuisine, with Vegetables like Potato, Sweet Potato, Mushroom, Lotus Root, Eggplant, Chilli Peppers, Carrots, Okra etc., and even I recently happened to nibble over a Yellow Pumpkin(Kabocha) Tempura and my favourite are Lotus Root Tempura.  You can pretty much use any vegetable to suit your whims and fancies.  These little Japanese fried treats are great as a starter or as a snack between meals.

     But when it comes to a Tempura Recipe,  Prawn Tempura Recipe takes the show. But the truth is, what makes a Tempura so tasty, special and different from other fried dishes is the distinctive Batter used for the recipe. The batter for Tempura is basically made from beaten Egg, All-Purpose Flour and Cold Water along with few seasonings or sauces.  An authentic Prawn Tempura Recipe uses no bread crumbs and it is less greasy compared to other frying methods.

     This Prawn Tempura Recipe is a slight variation from the original recipe.  I have not used any batter in this recipe instead I have just dredged the Prawns with Flour, dipped in beaten Egg and coated the Prawns lavishly with Japanese Bread Crumbs(Panko) and have deep fried the Prawn Tempura on a medium flame.  This way the Prawn Tempura turns out to be crispy, less greasy and retains its texture even after a long time.

Cuisine - Japanese
Course - Appetiser / Starter
Spice Level  - Low
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 20-30 Minutes
Marination Time - 10-15 Minutes
Cooking Time - 15 - 20 Minutes

HOW TO CLEAN AND CUT THE PRAWNS FOR PRAWN TEMPURA :

INGREDIENTS :

Prawns - 15-20 Nos.
Potato/Corn Starch - 1 Tbspn
Sake/Rice Wine Vinegar - 1-2 Tspns

METHOD :

• Pull off the head and the outer shell, leaving the shell at the lower & tail portion intact.
• Carefully, devein the Prawns and Cut the tip of the tail.
• Hold the cleaned Prawn and make few small incisions on the belly side.  Care should be taken not to cut the Prawns into pieces.
• Hold the Prawns with both your hands and carefully bend it backwards and make it straight.
• Bend the Prawns carefully, until it is totally straightened.
• Sprinkle some Potato/Corn Starch over the cleaned Shrimps and leave it aside for few minutes.
• Potato/Corn Starch absorbs the smell and dirt from the Prawns.
• Rinse the Starch coated Prawns under running water and discard the water.
• Add Sake/Rice Wine Vinegar along with a dash of salt to the Prawns and leave it aside for 10-15 minutes.
• Remove the Prawns from the liquid and drain them over clean Kitchen Towel.

HOW TO MAKE PRAWN TEMPURA 

INGREDIENTS :

Prawns - 15-20 Nos.
All-Purpose Flour - 1 Cup(Approx)
Egg - 2 Nos.
Japanese(Panko) Bread Crumbs - 2 Cups(Approx)

To Deep Fry :

Oil

To Garnish :

Daikon Radish (Optional)

Dipping Sauce for Prawn Tempura :

Sake/Rice Wine Vinegar - 5 Tbspn
Light Soy Sauce - 1 Tbspn
Sugar - 2 Tbspn
Ginger - a small piece(Finely grated)
Toasted Seasme Seeds - 1/2 Tspn(Optional)
Salt - To Taste(Optional)

METHOD:

• Pat Dry the cleaned Prawns until they are totally dry.
• Spread the All-Purpose Flour and Japanese Bread Crumbs on separate plates.
• Beat the Eggs with a dash of Salt and leave it aside.
• First, dredge the Prawns in Flour, next dip them into the beaten Egg.
• Lastly coat them lavishly with Japanese Bread Crumbs.
• Follow the suit for the rest of the Prawns and line them up on a large platter.
• Heat Oil in a deep pan and allow it to smoke off.
• Reduce the flame to medium-high and wait for few minutes.
• Deep fry the Bread Crumb coated Prawns on a medium flame until they turn into light golden colour.
• Remove the Fried Prawn Tempura from oil and drain them on a Paper Towel.
• Serve Prawn Tempura hot with any dipping sauce of your choice.
• Garnish with finely grated Daikon Radish(Optional).

For a detailed Recipe on HOW TO MAKE BREAD CRUMBS, Click here...

Dipping Sauce for Prawn Tempura :

• Finely grate or chop the Ginger.
• Dry roast the White Sesame Seeds on a low flame until they pop and turn aromatic.
• Mix all the ingredients mentioned under 'For Dipping Sauce' in a bowl.
• Taste the Dipping Sauce and add Salt if necessary.

NOTES:

• Make incisions on the belly side of the Prawns carefully.  
• Care should be taken not to cut them into pieces.
• Gently press the Prawns until they are well straightened.
• This way, the Prawns stay straight and do not curl up once deep fried.
• Make sure the Prawns are totally dry before dipping them into the flour.
• Dredge the Prawns in Flour... Egg Batter... Breadcrumbs.
• Fry the Prawns on a medium flame.
• Panko Bread Crumbs/Japanese Bread Crumbs can be substituted with any other breadcrumbs.
• Can try using coarsely ground Corn Flakes or Nestum instead of Bread Crumbs for a slight variation in the recipe.

SWEET PUMPKIN DUMPLING / KERALA STYLE MATHANGA PIDI

     My acquaintance with MATHANGA PIDI - SWEET PUMPKIN DUMPLINGS came along just a few days after my marriage. My mother bought few Yellow Pumpkins from our kitchen garden while visiting me at my in-law's place. It was just a few days after my wedding and there was a bunch of relatives at my in-law's place. My MIL'S three Sisters and her mother(Clemmie Thathi), all great cooks of their own cadre hit up an idea to cook Mathanga Pidi with those Pumpkins.  I least had an idea what the dish was then.

     Those were my initial days of cooking and I readily gave a helping hand to impress my MIL least to know that making small dumplings out of 3 Big Pumpkins was not an easy task.  Kneading, Shaping the balls(out of a sticky dough), grating large batches of Coconuts for Coconut Milk.  Grinding and squeezing grated coconuts in the process of making Coconut Milk. A whole lot of tasks was going around creating an euphoric atmosphere, a lot of talking, gossips, laughter etc., Most of the women at home were in midst of making Mathanga Pidi.  It took a whole afternoon through the evening before we finished making a huge batch of Mathanga Pidi ready to be supplied to relatives and neighbours.

     Though my first impression of cooking(helping)this tasty dessert took me off guard and concluded within myself as a difficult task, I loved the sweet little yellow dumplings, soft and succulent floating in a sweet coconut milk base.  I have always made this recipe since then, but never ever, such a large quantity.  Whenever I buy Yellow Pumpkins, this recipe pops into my mind and if my effort matches with my instincts I go with preparing Sweet Pumpkin Dumplings/Mathanga Pidi.

      A few years earlier, I was in the midst of preparing Mathanga Pidi.  I steam cooked Pumpkin Wedges and was about to scoop and puree the flesh, but couldn't find time to prepare Mathanga Pidi.  So no choice, I left the Pumpkin Puree in an airtight container thinking that I would prepare Mathanga Pidi later.  But I found time to prepare the dessert only the next day.  To my awe, the dough prepared with refrigerated Pumpkin Puree came out to be less sticky. Since then I steam cook the Pumpkins a day or two before I plan to prepare Mathanga Pidi.  This way the job gets much easier.

For more Recipes on PAYASAM, PRADHAMANS AND KHEERS, Click here...


Cuisine - Kerala (India)
Recipe Type - Pradhaman/ Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 20-30 Minutes
Refrigerating Time - Overnight/Few hours(Optional)
Cooking Time - 20 -30 Minutes

INGREDIENTS :

For Pumpkin Dumpling - Mathanga Pidi :
Yellow Pumpkin Puree - 1/2 Cup(Approx)
Coconut Powder(remains from making Coconut Milk) - 2 Tbspn
Salt - a Pinch
Sugar - 1 Tspn
Water - 2-3 Tbspn(Approx)

For Coconut Milk Base :

Thick Coconut Milk - 1 Cup
Thin Coconut Milk - 1-11/2 Cups
Jaggery - 1/2 Cup
Cardamoms - 3-4 Pods
Salt - a Pinch
Wheat Flour - 1 Tspn
Water - 2-3 Tbspn

HOW TO MAKE SWEET PUMPKIN DUMPLING / KERALA STYLE MATHANGA PIDI

METHOD :

For Pumpkin Dumplings - Mathanga Pidi :

• Cut Pumpkin into wedges along the groves. wash and remove the seeds.
• Steam cook the Pumpkin Wedges for about 20-30 Minutes or until it turns tender and soft.
• Switch off the flame and allow it to cool.
• Scrape the cooked Pumpkin flesh with a spoon and mash it into a fine puree without any lumps.
• Mix Pumpkin Puree, Coconut Powder, Salt and Sugar in a wide bowl.
• Add Wheat Flour little at a time to the above mix and knead it into a dough.
• Add wheat flour until the dough is no longer sticky.
• Use water while kneading, only if necessary.
• Knead the mixture into a soft pliable dough.
• Pinch small portions from the dough and shape it into small balls.
• Make sure there are no cracks in the ball.

For Coconut Milk Base :

• Powder the Cardamom Seeds into a fine powder and keep it aside.
• Melt Jaggery with 1/2 Cup of Water and strain for any impurities.
• Pour thin Coconut Milk into and cook on a low flame for few minutes.
• Add Powdered Cardamoms and mix well.
• Mix Wheat Flour with 2-3 Tbspns of cold Water without any lumps.
• Pour this flour mixture into the Coconut-Jaggery mix and cook on a low flame for about 5-7 minutes.
• Pour Thick Coconut Milk and leave it on a low flame, stirring continuously for about 2-3 minutes.
• Carefully drop the small Pumpkin Dumplings/Mathanga Pidi into the Coconut Milk base.
• Cook on a very low flame for about 12-15 minutes.
• Wait until the Pumpkin Dumplings/Mathanga Pidi floats.
• Once the Pumpkin Dumplings/Mathanga Pidi would float to the surface.
• Serve Sweet Pumpkin Dumplings/Mathanga Pidi hot or cold.

For a detailed recipe on HOW TO MAKE COCONUT MILK, Click here...

NOTES :

• Refrigerating the Pumpkin Puree for a day or two(at least for few hours may be) is one trick to get a non-sticky dough, which I learnt out of an experience.
• While kneading the Pumpkin Puree and other ingredients into a dough, add very little flour at a time, and knead the dough adding Wheat flour until the dough is no longer sticky.
• Add water only if necessary, while kneading the dough.
• I have always used Wheat Flour(not All-Purpose Flour) for making Mathanga Pidi.
• My MIL says, all-purpose flour makes the dough stickier and the sweet pumpkin dumplings chewier & harder once cooked.
• There are similar recipes prepared with Rice Flour too, yet to try.
• Adding Coconut Powder gives a texture to the Pumpkin Dumplings/Mathanga Pidi.
• Using ground coconut remains from making Coconut Milk gives a dry powder.
• Alternatively can use powdered Desiccated Coconut.

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