Pumpkin Halwa Recipe
Ingredients
| Peeled pumpkin | 800 Gram, cut into 1 "dices | |
| Cinnamon stick | 1 1⁄2 Inch | |
| Water | 125 Milliliter | |
| Grain sugar | 125 Gram (or to taste) | |
| Butter/Oil/ pure ghee | 3 Tablespoon | |
| Raisins | 50 Gram | |
| Grated roasted coconut | 3 Tablespoon | |
| Flaked roasted almonds | 3 Tablespoon |
Directions
1.Place the pumpkin, water and, cinnamon in a saucepan.
2.Cover and cook until tender.
3.Drain and mash the pumpkin.
4.In a large pan, heat 4 tbsp of oil until hot.
5.Add the pumpkin, stirring, continuously.
6.Allow the puree to reduce and thicken and darken, for about 10 minutes.
7.Stir in enough sugar to sweeten.
8.Continue cooking until the halwa reduces into, a deep amber and glossy mixture.
9.Spoon into a serving dish and serve hot.
10.Decorated with raisins, coconut and almonds.
2.Cover and cook until tender.
3.Drain and mash the pumpkin.
4.In a large pan, heat 4 tbsp of oil until hot.
5.Add the pumpkin, stirring, continuously.
6.Allow the puree to reduce and thicken and darken, for about 10 minutes.
7.Stir in enough sugar to sweeten.
8.Continue cooking until the halwa reduces into, a deep amber and glossy mixture.
9.Spoon into a serving dish and serve hot.
10.Decorated with raisins, coconut and almonds.
Comments
Comments: 7 |
Add a Comment
bigkhan says :
hi, ifood.tv, lovers.
ganesh dutta is no doubt a genious chef.he always put a new ,unique and delicious food item.hey ganesh indeed u r genious.
big khan
Posted on: 19 November 2007 - 4:21am
Ganesh Dutta says :
Hey big khan,
thanks but I am not a chef or doctor.I am only a foodie,foodie and foodie only..........
Posted on: 19 November 2007 - 5:36am
bigkhan says :
hi, ifood.tv, lovers.
ganesh dutta is no doubt a genious chef.he always put a new ,unique and delicious food item.hey ganesh indeed u r genious.
big khan
Posted on: 19 November 2007 - 4:20am
Nisha says :
Though its usually prepared during south indian marriages.Am i right Ganesh?
Looks delicious yummmm yummmm
Posted on: 19 November 2007 - 3:15am
Nisha says :
well @ start cooking
I use butternut squash variety.This variety is very popular because it's so easy to use. It's small enough to serve a normal family without leftovers, and the rind is thin enough to peel off with a vegetable peeler. As an added bonus, the flavor is sweet, moist, and pleasantly nutty.
Posted on: 19 November 2007 - 3:13am
startcooking says :
This recipe look delicious! As a time saver, I might "cheat" and use canned pumpkin when I make this one! :)
Posted on: 14 October 2007 - 10:18pm
Chef
