Thursday, July 5, 2012

Pumpkin Halwa

Last year when we were in India, we visited one of hubby’s Uncle’s place near Oooty,Tamilnadu. We had a wonderful time with the uncle and aunt! His aunt is an amazing cook. The entire week that we spent there, she made so many delicious dishes. I had made note of most of them, and finally now stumbled up her recipe for Carrot Halwa.
I passed this recipe to a few of my friends already, and it has been a hit so far. So I decided that it was high time that I gave the recipe a try. I made a variation of the recipe by trying it out with pumpkin, and also because I bought a huge one the other day and didn’t know what to do with it ;)

Deseeded pumpkin, ready to be cut and grated. 
Grated pumpkin being sauteed in ghee.
The halwa was so rich and melt in your mouth delicious. So give this easy dessert a try for your next for your dinner party.

Pumpkin Halwa
Serves: 3

2 tablespoon - ghee
300 g (net weight after grating) - grated pumpkin
150 ml - milk
150 g - sugar
1/4 teaspoon - cardamom powder
1 pinch - nutmeg powder
2 tablespoon – ground almonds (optional)
1 tablespoon - cashew nuts, split
1 tablespoon - raisins
1 tablespoon - ghee ( to fry cashew nuts & raisins )

  • Heat ghee in a wide pan.
  • Add grated pumpkin and stir for 8 minutes on a medium heat.
  • Add milk, cover with a lid and cook on low heat till the pumpkin absorbs the milk and pumpkin mixture dries up (approximately 15 minutes).
  • Add cardamom powder, nutmeg powder, ground almonds and sugar. Mix well.
  • Cook again on a low heat for another 10 minutes till the sugar well blended with pumpkin mixture and thickens / dries up.
  • Heat 1 tablespoon ghee, and shallow fry cashew nuts and raisins separately on a low heat till golden color.
  • Garnish with fried cashew nuts and raisins.

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