DINGLE PAYESH by GANGOTRI

INGREDIENTS for DINGLE PAYESH:                                                                                                                                                                                                                                                    

• 2 cup milk,

• 2 spoonful of condensed milk,

• 2 cup ripe pumpkin/Ding-le puree,

• 1/2 cup boiled rice,

• 4-5 green cardamom pods,

• 1 cup of chopped almonds-pistachios-kismish mix,

• 1 spoonful of Ghee,

•  Malai or whipped cream - to garnish.

Method: 

• Cut pumpkin into cubes, boil it and blend it in a blender to make the pumkin puree.

• Put the milk in a saucepan to boil over medium flame. Ground the elachi and put into the milk, add the condensed milk and boil until it thickens. Stir occasionally.

• In a pan, over low flame, heat the ghee and fry the dry fruits until slightly golden. Add the pumpkin puree and mix well. 

• When it starts leaving the ghee on its sides, add the boiled rice and the thickened milk and stir continuously for 4-5 mins and sprinkle some chopped dry fruits.

• Garnish with a dollop of malai! Serve hot, or cold. 

Our dear friend Gangotri Biswas has shared this very unique recipe of a pumpkin payesh. This is a special dessert recipe that has been passed down to her by her in-laws. Dingle here is the local word used for pumpkin in the Jamtara region in Jharkhand, where it is believe that 'Dingle' is an auspicious/ holy word.

Gangotri and we are school buddies. She lives in Delhi, and works as a business consultant, majorly in social sectors. Currently on a medical break, she is living her passion for good taste by cooking up amazing dishes for her husband and of course, herself.

Next time you think of making payesh, break the monotony and try this delicious pumpkin payesh. Don't forget to let us know how it was! Happy cooking.