Thursday, October 20, 2011

Pumpkin Coconut Smoothie / Pumpkin Prathaman

I am not a very active blogger in the blogger community. I don't write updates on facebook or twitter. I don't talk to a lot of people. It is not that I don't want to, but it is practically impossible for me with all the stuff I do. But, there are some exceptions. I do chat once in a while with few fellow bloggers and one such friend is Srivalli. When she told me about the sudden, untimely death of  'Jayasree', author of 'Experiments in Kailas Kitchen', I didn't know how to react. I didn't know Jayasree. Neither personally nor through the blog interactions. I did remember myself trying a dish from her blog and giving her the feedback. I had not blogged about it and it feels perfect to blog about it now in her memory. Even when I didn't know her, there was something in common between us and numerous food bloggers. We love food and we love to talk about it. It is a very strong passion that can make you friends with unseen people.
One year back - Vegan Pumpkin Snack Cake
Adapted from - Experiments in Kailas Kitchen
Pumpkin Puree - 1 1/2 cups (I used Canned)
Coconut milk - 1 can (15 to 16 Oz, I used light)
Light Brown sugar Or powdered jaggery - 1 1/2 cups (See Notes)
Water - 1 cup (or per consistency desired)
Cardamom Powder - 1/2 tsp
Dry ginger powder - 1/4 tsp

In a saucepan, heat pumpkin puree,  brown sugar and water. When all the sugar has dissolved and it comes to a rolling boil, add the coconut milk and mix well. When it comes to a full boil, add cardamom powder, ginger powder and mix well. Turn off the heat and serve warm or cold.
Source recipe uses roasted cashews and suggests to fry coconut pieces in ghee and add. I didn't do any of those since I wanted it more like a drinking consistency and not like a pudding.

I used 1 1/2 cups of brown sugar and felt it is very sweet. It could be because of low fat coconut milk or canned pumpkin. But next time, I will use only 1 cup and add more if needed.

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