Pumpkin Coconut Milk Pudding
Stove top recipe for the Pumpkin Coconut Milk Pudding - a luscious, creamy eggless pudding made with pumpkin. Of course, this recipe has Kerala roots - In the Kerala cuisine, this would be called the Pumpkin Pradhaman - a delicious silky pudding made with pumpkin puree and coconut milk sweetened with jaggery.
Prep Time 10 minutes minutes
Total Time 10 minutes minutes
- 3 tbsp Ghee; divided
- 2 tbsp Cashew
- 1 tbsp Raisins
- 30 gms ¼ cup Coconut Pieces
- 250 gms 1 cup Pumpkin puree
- 80 gms ½ cup Jaggery; to taste
- 250 ml 1 cup Thin coconut milk
- ~250 ml ~1 cup Thick coconut milk; adjust to desired consistency
- 1 tsp Cardamom powder
Heat a sauce pan on medium/medium-low heat.
Add 1 tablespoon of ghee. Roast cashew nuts and raisins and keep aside for garnish.
Add coconut pieces and fry until slightly brown and aromatic. transfer to a plate and set aside for garnish.
To the same sauce pan add, the rest of the ghee and pumpkin puree. Fry the puree for 3-4 minutes.
Add the jaggery and mix well. Cook for 4-5 minutes until all the jaggery is absorbed and the color turns slightly darker brown.
Add thin coconut milk; cover and cook for 8-10 minutes. Do not leave unattended. Make sure it does not burn. Pumpkin puree spatters when heating, be careful.
Lower the temperature. Wait for a few seconds for the puree to settle down before opening the lid. [Note: this is to make sure that puree does not spatter on your hands]
Add the thick coconut milk to get the desired consistency. Using the entire 1 cup of thick coconut milk gives you a runny pudding. For a ticker pudding, add ½ cup and then if required add more. [Note: If you are using fresh coconut milk, remove from heat as soon as you ad the thick coconut milk. This will prevent it from curdling or turning grainy]
Add the cardamom powder and mix.
Remove from heat. Add the garnishes reserving some for while serving.
Serve warm or chilled.
- 1 cup = 250 ml. Typical US cups are 240 ml. You can use US cups for measurements without any drastic difference in the recipe.
- Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale etc.
- Adjust the sweetness of the pudding by adjusting the quantity of the jaggery.
- Adjust the thickness of the pudding by adjusting the quantity of the thick coconut milk. You can start by adding ½ cup and if you want it thinner, add more.
- Once you add the thin coconut milk, the pumpkin puree when heated up spatters quite a lot. So Watch out! Covering the pan with a lid helps with that. Once it is cooked, lower the heat. And wait for a few seconds before you open the lid. This wait period helps the puree to settle down a bit and wont spatter as much. If you do not plan to keep stirring at this point, lower the temperature to medium low. Do not lave it unattended.
- If you are using fresh coconut milk, remove from heat as soon as you ad the thick coconut milk. This will prevent it from curdling or turning grainy.