Pumpkin pirinee

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    Pumpkin pirinee

    Pumpkin pirinee


    1 person made this

    About this recipe: This pirinee, or pirini, is a sweet treat from the Maldives. Pumpkin is grated and combined with milk and condensed milk for a lovely dessert.

    saee Malé Atoll, Maldives

    Serves: 6 

    • 300g grated pumpkin
    • 120ml water
    • 1L milk
    • 2 tablespoons cornflour
    • 1 (397g) tin condensed sweetened milk
    • 50g chopped almonds
    • 50g chopped cashews
    • 1 1/2 teaspoons vanilla extract

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. In a saucepan, combine the pumpkin with the water and 125ml of the milk. Bring to the boil, then lower to a simmer and cook till the pumpkin is tender.
    2. Combine 125ml of the milk with the cornflour. Stir till smooth and set aside.
    3. Add the remaining 750ml milk to the pan along with the condensed milk. Cook over a medium heat for 10 minutes, stirring frequently to prevent it from catching.
    4. Slowly add the cornflour and milk mixture, whisking well. Stir in vanilla and nuts. Continue to cook gently till thickened.
    5. Can serve it warm or cold. Enjoy!
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    Reviews in English (1)


    INSTEAD OF 2 tablespoons cornflour (CORRECTION 7 tablespoons cornflour) THE MORE DENSE YOU MAKE YOU HAVE TO ADD CORNFLOUR.  -  19 Nov 2016

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