Carrot Pumpkin Halwa – A delicious sweet dish in Indian cuisine !!!
Serves: 3 - 4
Please use same measuring cup to measure grated carrot – pumpkin and milk. Here I used Indian standard measuring cup of 200 ml / 8 oz capacity
2 teaspoon ghee
1 ½ cup loosely filled grated carrot and pumpkin (200 pumpkin (remove seeds, gently peel off the outer skin, grate finely and 3 carrots, grate finely)
¾ cup milk (boiled milk)
4 – 5 tablespoon sugar (or to taste)
2 pinches cardamom powder
1 teaspoon ghee (to shallow fry dry fruits)
2 cashew nut splits (4 nos)
4 - 5 raisins
Heat 1 teaspoon ghee in a pan on medium heat. Reduce the heat to low and fry cashew nuts until golden color. Remove and keep aside. Next gently fry raisins on a low heat until golden color. Remove and keep aside.
Heat 2 teaspoon ghee in a non stick pan on medium heat. Add grated pumpkin and carrot. Gently stir on a medium heat for 5 minutes.
Add milk. Cover with a lid and cook on a medium to low heat for 10 minutes until done / milk dries up.
Now add 4 tablespoons sugar (or to taste) and mix well. Cover with a lid and cook on a low heat for 8 – 10 minutes until sugar well combined with carrot – pumpkin mixture / smooth in consistency.
At this stage, open the lid and stir on a low to medium heat for 10 – 12 minutes until it leaves from the sides of the pan / forms a soft ball and water dries up. Switch off the heat and sprinkle cardamom powder. Serve warm or cool. Decorate with shallow fried cashew nut splits and raisins.