Caramelized Pumpkin cooked in milk and sugar, topped with roasted cashews, almonds and pistachios.
Boil the milk in a saucepan. Keep it on a medium flame and stir it frequently. Refer notes - Diary products
Meanwhile, peel and chop the pumpkin into bite sized chunks.
Heat 1/2 Tbsp of ghee in a pan or kadai. Roast the cashews until it becomes golden brown. Remove and keep aside. Alternatively you can also use roasted ( and salted ) cashews.
In the same pan or kadai, add the remaining 1/2 tbsp of ghee and add the pumpkin chunks. Sear them slightly, then sprinkle some water (or some boiled milk), cover and cook until they become soft. You can also skip the searing and cook them directly. Refer notes 1 & 2
Keep stirring in between to prevent burning. Sprinkle water from time to time to cook the pumpkin. Once it is completely cooked, cool and puree it.
In the same pan, add the puree and the boiled milk gradually. Stir well to mix it properly and avoid forming lumps. Then heat this mixture on a medium flame, constantly stirring it. Refer notes 3,4,5
Once it is heated through (bubbles will form), add the sugar, cardamom powder & Nutmeg powder. Keep stirring (scrape the sides) and keep it on the flame only till the sugar melts. It might take a couple of minutes.
Remove from heat, add the cashews. Serve it chilled or at room temperature.
Tips to prevent curdling of milk while making Kheer or Payasam:
Parangikai Payasam | Yellow Pumpkin Kheer https://www.themagicsaucepan.com/desserts/payasam/parangikai-payasam-kaddu-ki-kheer