I don’t eat pumpkins unless they’re made into a dessert. So my mother feels compelled to make this halwa, despite the fact that eating it as a dessert isn’t the healthiest way to eat it. But then, it’s yummy, and she wants us to get the nutrients somehow, so, who am I to complain?? 🙂
This dessert uses yellow pumpkins, and I’m sure that you can substitute any pumpkin in this recipe.
To make this, you will need
– Yellow pumpkin, grated
– Sugar, 1tbsp for each heaped cup (or to taste)
– A little milk, to cook the pumpkin in. Substitute with water if needed
– A little ghee, just to lightly toast the pumpkin in
– Cashews, fried in oil or ghee till they’re golden brown (optional)
– Yellow food colouring (optional)
– Heat a heavy bottomed pan. Add the ghee. Once heated, add the pumpkin. Stir well.
– Add milk to the pan, cover and cook over a low flame, till the pumkin looses it’s crunch and wilts.
– Add the sugar. You may want to taste to check sweetness, because pumpkins have their own inherent sweetness.
– Cover and cook if needed. You can add the food color if needed.
– Once cooked, if there is still some liquid left, continue to cook uncovered over a low flame. Stir at regular intervals to prevent burning.
– Stir in the cashews.
– Remove from heat.
– Serve it hot or cold. Maybe with ice cream.