To begin making Parangikai Payasam, first heat one and a half cup of milk in a heavy bottomed pan and add the grated pumpkin to it. Allow the pumpkin to cook in the milk for 2-3 minutes. 

Add the almonds, cardamom, cashews and allow them to cook along with the pumpkin.

Continue to cook the pumpkin and milk mixture for another 10-15 minutes. Keep stirring in between. 

Once the pumpkin becomes soft and is cooked, turn off the flame and allow it to cool. 

After this mixture cools down, transfer it into a mixer-jar and grind into a fine paste.

Heat one cup of milk in a saucepan on medium heat, and add the ground pumpkin paste to it. Mix well and allow it to cook for for 15-20 minutes, stirring occasionally.. 

Once the milk and the pumpkin has come to a boil add jaggery and mix well. 

Switch off the flame and stir until the jaggery is well dissolved. Stir it and then add raisins.

Garnish with almonds.

Serve Parangikai Payasam as a healthy and delicious dessert after a weekday meal of Kongunadu Special Thakkali Kurma with lachha paratha.