Ingredients
- 3 cups Grated Pumpkin
- 1+ 1/2 cup Milk
- 3/4 cup Sugar
- 2 nos Cardamom (powdered)
- 10 Nos Cashews
- 3 tbsp Ghee
- 1 pinch Yellow food color
Directions
-
We need about 3 to 4cups of white pumpkin (about 1/4 of a whole pumpkin) to get 1 cup of grated, squeezed pumpkin pulp.
-
Using a food processor, grate them finely.
-
This would roughly yield 2 and 1/2 cups of grated pumpkin. Squeeze out all the water and keep the pumpkin fiber aside.
-
This would yield 1 cup and that’s the proportion that we need for this recipe.
-
Heat a tsp ghee in a pan and toast the cashews until golden.
-
Remove them from the pan and keep aside. In the same pan add about 1 tbsp ghee and put in the squeezed pumpkin fiber and fry until all the water evaporates or until it becomes dry.
-
Once done, add sugar and let in melt.
-
Now add milk and let it simmer.
-
Add yellow food color, powdered cardamom and 1 tsbp ghee.
-
Simmer until the milk condenses or until it thickens to halwa consistency. You may add the remaining ghee while it simmers. This process will take about 15 minutes over low medium flame. The halwa becomes thick and will have a shinny look. Switch off and serve.
-
Notes:
-
Yield: 1 and 1/2 cup approx.
-
Pumpkin drastically reduces in portion so make sure you use the above portion of sugar for the squeezed out pumpkin pulp. Also make sure the pumpkin gets fully cooked before adding sugar.