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Payasam is Kerala’s classic sweet pudding, usually made with milk, jaggery, or coconut milk. Mathanga Payasam (pumpkin payasam) is a unique variation where yellow pumpkin (mathanga) forms the creamy base. The pumpkin is cooked until soft, mashed or pureed, and simmered with jaggery syrup, cardamom, and coconut milk.
What makes it special is the nutty aroma of roasted coconut and the subtle sweetness of jaggery that perfectly balances the natural sweetness of pumpkin. A final garnish of fried cashews, raisins, and coconut bits gives crunch and richness.
Mathanga Payasam is naturally gluten-free, vegetarian, and lighter compared to other payasams. It’s served warm or at room temperature and is an integral part of Kerala’s festive feasts like Onam Sadya.
Cook pumpkin
Boil pumpkin cubes in 2 cups water until soft. Drain excess water, mash or puree smooth.
Prepare Jaggery Syrup
Melt jaggery with ½ cup water, strain to remove impurities.
Cook pumpkin with jaggery
Add jaggery syrup to mashed pumpkin and simmer for 5–7 minutes.
Add coconut milk
Stir in thin coconut milk and simmer until slightly thickened. Finally, add thick coconut milk and cardamom powder. Heat gently (do not boil).
Fry garnishes
In ghee, fry cashews, raisins, and coconut bits until golden. Add to payasam.
Serve
Serve warm or at room temperature as part of Onam Sadya.
Yes, but jaggery gives authentic earthy sweetness.
Yes, both mashed and pureed versions work. Puree makes it creamier.
It keeps 1–2 days refrigerated. Warm gently before serving.
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