Friday, 27 July 2018

Easy Pumpkin (Kaddu) Halwa recipe

Hello Friends,
 

A bit slow with my recipe posts these days, I know it. But the fact is that I have been too busy with other things and posts on my other blog site sweetannu.com . But Nonetheless today I am back with another Indian dessert recipe, low on sugar but high on nutrition and taste. 

 


Its a red pumpkin Halwa. Pumpkin is better known as kaddu or bhopla in our language. It belongs to Cucurbita family like cucumbers, squash. Slightly sweet, the pumpkin is an excellent source of carotenes,  minerals and antioxidants vitamins such as vitamin-A, vitamin-C, and vitamin-E.


So lets not waste any more time and get into making of the recipe.



Ingredients


 2 tbsp Ghee
2 cups Grated Pumpkin
1 cup Sugar
1 cup Milk
 Handful of Dry fruits ( Almonds, walnuts and raisins)
1/2 tsp Cardamom powder
6-8 strands of Saffron



Method 


1. Grate the Pumpkin and keep aside.

2. Mix a little saffron to milk to use later in the recipe. 

3. Take a heavy bottom pan/kadai. Heat up a pan, add ghee on medium heat till fragrant.

 

4. Now add the milk and grated pumpkin to the heated ghee.

5. Let the mixture boil till milk and pumpkin get soaked together and cook for 5-7 minutes.

6. Add the sugar and stir the mixture.

7. To this add the saffron milk and keep stirring. 

8. Mix everything well together so that the mixture doesn't burn at the bottom.

9. When halwa thickens up and milk dries up turn off the gas and cardamom powder.

10. Roast the nuts and raisins in a little ghee and top the halwa with it.

11. Your halwa is ready to be served. Make hot puris or eat it with Vanilla ice cream

 

Note


Khoya( mawa) can be used in this recipe to make it richer.

You can also pressure cooker the pumpkin if you find grating the pumpkin a tedious job.

Avoid sugar, use a sugar free sweetener if desired.

Lessen the quantity as pumpkin is a sweetish type of underground vegetable.

You can store the halwa in freeze for about 7-8 days.


Lets check out Doodhi Halwa recipe here







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