Vegan Kumbalanga Payasam | Ash gourd Payasam

This is a vegan version of Kumbalanga Payasam, a popular Indian pudding made by slow-cooking milk, jaggery, sabudana, ash gourd/winter melon and flavorings like cardamom.

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Step 1

Finely dice ground about 1/4 inch.

Step 2

Steam, boil or pressure cook until tender. Drain excess liquid.

Step 3

Ash gourd can be substituted for bottle gourd, chayote, cucumber or honeydew. If using cucumber or honeydew add directly to the pot without steaming or boiling.

Step 4

Soak in cold water for at least 30 minutes.

Step 5

Sabudana can be substituted for sago or tapioca pearls.

Step 6

Make a syrup by boiling jaggery with 1 cup of water until dissolved.

Step 7

Jaggery can be substituted for palm sugar, panela or coconut sugar. However, regular sugar can also be used but the flavor will be different.

Step 8

In a large pot add ¼ cup sabudana (soaked 30 minutes) and 1 cup water. boil for 10 minutes or until it softens completely.

Step 9

Add cooked gourd, jaggery syrup and mix well. Boil for 30 minutes on medium heat or until mixture has reduced to half.

Step 10

Stir consistently to avoid the bottom sticking and burning.

Step 11

After 30 minutes add 1 tbsp butter, ¾ cup coconut milk and mix well until everything is well combined. Cook for an additional 10 minutes.

Step 12

Add 1/2 tsp cardamom and incorporate. Turn off the heat and set aside.

Step 13

In the meantime, in another pan heat 1 tbsp butter or coconut oil and roast 10 cashew and 2 tbsp raisins, roast until the nuts turn golden brown. Transfer the nuts to payasam and mix well.

Step 14

Finally, serve and enjoy Kumbalanga Payasam with more dry fruits.