Chopped yellow pumpkin- 1 cup
Full cream milk – 1/2 lit
Sugar – 1/4th cup
Saffron ( kesar) – 2 pinches
Cardamom powder – 1/4th tsp
Ghee – 1 tbsp
Almond flakes – 1 tbsp
Cook the pumpkin in milk till it becomes very soft.
Add sugar and blend everything together to a smooth purée.
Add saffron and simmer on a medium flame for 10-12 mins or till it becomes a little thick. Add the cardamom powder and mix well.
Heat ghee. Add the almond flakes and sauté till it becomes golden.
Garnish the payasam with roasted almonds and serve it warm or chilled.
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