Pumpkin Halwa
Recipe credit - Goodhousekeeping Magazine
Serves: 6
You will need
2 tablespoon ghee
300 g ( net weight after grating ) grated pumpkin
150 ml boiled milk
150 g sugar
1/4 teaspoon cardamom powder
1 pinch nutmeg powder ( jaiphal )
1 tablespoon cashew nuts, split
1 tablespoon raisins
1 tablespoon ghee ( to fry cashew nuts & raisins )
300 g ( net weight after grating ) grated pumpkin
150 ml boiled milk
150 g sugar
1/4 teaspoon cardamom powder
1 pinch nutmeg powder ( jaiphal )
1 tablespoon cashew nuts, split
1 tablespoon raisins
1 tablespoon ghee ( to fry cashew nuts & raisins )
Method
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 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.
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 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 shallow fried cashew nuts and raisins.
Punjabi dishes from neighborhood Punjabi Dhaba
Masala Kulcha, Butter Naan, Tangdi Kebab, Punjabi Chicken Masala & Kadai Paneer
Lip smacking Halwa.
ReplyDeleteDelicious and tempting halwa..
ReplyDeleteyummy looking..
ReplyDeleteThanks Niya for your super easy recipe. I tried the halwa this evening and it turned out so well. The halwa was so creamy and rich.
ReplyDeletePlease visit my food blog at http://chitra-frommykitchen.blogspot.sg/