1/2 kg pumpkin/ mathanga
1 cup rice flour
1/2 kg jaggery
1 cup thick/ first extract of coconut milk
4 cup thin / second extract of coconut milk
1/2 cup kadalaparippu / chana dal , cooked
1/4 cup coconut bits/ thengakothu
10-12 cashew nuts
3-4 tbsp ghee
- Wash the chana dal and cook it adding little salt and enough water until soft, not mushy. Drain the water and keep it aside.
- Cut the pumpkin into cubes and pressure cook it adding about 1/2-3/4 cup of water till soft. Mash well the cooked pumpkin and keep it aside.
- In a pan, melt the jaggery adding 3/4 cup of water and then strain it to remove the impurities and keep it aside.
- Boil 1 cup of water and little salt in a pan. Add this boiling water to the rice flour, mix well and knead well to a smooth dough. Make small balls out of the dough and keep it aside.