August 30, 2010

Mathan Pradhaman - Pumpkin cooked in jaggery syrup and coconut milk

Before I move on with posting the other recipes in my drafts, let me finish off the dishes that I made during the festivals in the last week. Last week, for two days together, it was festive lunch on account of Onam and Avaniavittom. For Onam, I made paladapradhaman. While I was chatting with my cousin over phone, who is a great foodie himself, asked me the payasams I am planning for  the oncoming festivals. I had decided paladapradhaman to make from scratch and I was contemplating on various options for another payasam. It was then he suggested about mathan paradhaman. He reminiscenced that our grand father had prepared this for grihapravesam after my parents wedding. And then, no one could find out the ingredient in the pradhaman. Recalling those instances were enough for me to decide that I will make this for Avaniavittom, provided I get ripe pumpkin.

You need

  • Cooked and pureed pumpkin - 1 cup heaped
  • Powdered jaggery - 1 1/2 cups
  • Coconut milk - 3 halves of coconut
  • Coconut bits fried in ghee - 2 tblspn
  • Dry ginger powder -1/2 tspn


Chop pumpkin into cubes. Pressure cook with just enough water to cover the pieces for 2 whistles. You can cook on stove top also till it is mashable. Drain the water and mash the pumpkin pieces till smooth. Alternatively can pulse for few seconds in the mixer grinder. The drained water can be used in soups.

Extract three sets of milk from freshly grated coconuts. I have written here about extracting milk.

Melt jaggery in a cup of water and strain for any impurities. Heat the melted jaggery syrup in a thick bottomed vessel. When the syrup thickens, stir in the pumpkin puree. Continue cooking till it thickens to a flaky consistency so that the pumpkin must have absorbed the sweetness very well. Add the third, thin coconut milk and keep stirring. When it reduces to half in volume, add the second, slightly thick coconut milk and continue cooking till it reduces to almost half in volume. Switch off the heat and stir in the first, thick coconut milk. Heat ghee in a pan and fry the coconut bits till brown. I did not have any coconut left so fried cashews instead. Add dry ginger powder. 

My husband and mother-in-law and friends who tasted this payasam could not guess the ingredient as pumpkin. It was very tasty and creamy, similar to parippu pradhaman.

P.S Watch out for the review of  a cook book, which contains recipes from a leading restaurant chain in India.


  1. delicious pradhaman jayasree.. looks drooling..

  2. I must say i have enver had payasam with pumpkin, they look reallyyumm.

  3. I have had similar pradhaman when my colleague cooked for us once. she used milk and sugar...only the colour would tell the ingredient:)
    This goes as Must try [you know to whom:)] list and want to watch the reaction :)!!!!

  4. very new dessert for me ..looks very delicious n healthy too ...thanks for sharing dear


  5. Jayasree, this is very new to me. I can't get pumpkin here in U.S at the moment. Can I use canned pumpkin for this? I really want to try this since I don't make any sweets with pumpkin except for dumroat.

  6. Mouthwatering pradhaman, looks truly tempting..

  7. A scrumptious payasam with pumpkin! Looks and sounds very nice,love the colour,pumpkin naturally have a pretty colour!

  8. Bi J,

    lovely mathan pradhaman....I love mathan mostly because of its colour, texture and fibre. I am planning to make this in your method, adn then try roasting the pumpkin until soft and then making the ill really not lose any fibre on account of pressure cooking....I am waiting for the book review!!!

  9. This is very new to me. Like the colour of the payasam.

  10. Latakka, shall I drop a hint about the payasam ? Would love to know the feed back once you make it.

    Champa, Sorry, I don't have much idea about the canned pumpkin. But I think you can give a try.

    Shoba, do try and let me know how you like it.

    Jayashree, this isn't a very common one. Do try it once.

  11. Awesome with pumpkin and rtempting. Would like to have it immediately.

  12. Jayasree,
    I made this payasam yesterday with canned pumpkin and canned coconut milk (I am unable to get good fresh coconut nowadays here). It came out very good except for the color. It wasn't golden like yours but more towards dark brown and my vellam was not even dark. I guess it is due to caned pumpkin. Thanks for a great recipe.

  13. Thanks Champa for the feedback. Glad it came out well with canned pumpkin. So making with canned pumpkin and coconut milk, must have been a breeze for you. Taste is more important than color and am happy that you liked it.


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