October month is all dedicated to fall produce and Pumpkin is the star of the month. It is a versatile hero of the season used in decorations, cooking and the pumpkin patches are the fun and a must place to visit for the kids. The blog-sphere are loaded with pumpkin recipes even i have few in my mind and draft. Navratris festival or nine days to celebrate and worship Goddess Durga was on this month of October. In the spirit of the season, I decided to make sweet that goes well with Indian ethnicity and blend well with the fall season. Pumpkin Halwa is the recipe I chose to kick start our festive season . For all health-freaks its a great recipe for toning the arms, believe me it is….!!
Pumpkin Halwa
Author:
Ingredients
- 4 cups Pumpkin, grated
- 1 cup Sugar, adjust according to taste
- 2 cups Milk
- 1-2 tbsp. Ghee
- 1/2 tsp. Cardamom Powder
- few threads of Saffron
- 1 cup grated Khoya
- 2 tbsp. Raisins
- Almond Cashews or Pistachios, chopped
Instructions
- Soak saffron in a tbsp of warm milk. stir and crushed it with the back of spoon for color.
- Heat ghee in a heavy-bottomed pan or Kadai, add the pumpkin and sauté on a medium flame for few minutes while stirring continuously until the pumpkin is slightly cooked.
- Add the milk, mix it well and give it a boil while stirring in between.
- Now turn down the heat on low and simmer the halwa until the milk evaporates and the pumpkin is all mushy and cooked.
- At this point add sugar, saffron milk, cardamom powder and raisins.
- Mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Add the khoya, mix well and cook another 1 to 2 minutes stirring continuously until the halwa starts to leave the sides of the pan.
- Garnish with almonds cashews or pistachios.