Sunday, 10 March 2013


    1 kg pumpkin grated

    1 1/2" cinnamon stick

    150 ml milk

    150 gm sugar or to taste

    4 Tbsp butter / oil / pure ghee

    50 gm raisins

    2 Tbsp shredded cashewnuts

    2 Tbsp roasted almonds


Place the pumpkin, milk and, cinnamon in a saucepan. Cover and cook until tender.

In a large pan, heat 4 tbsp of, oil until hot.

Add the pumpkin, stirring, continuously.

Allow the puree to reduce and thicken and darken, for about 10 minutes.

Stir in enough sugar to sweeten. Continue cooking until the halwa reduces into, a deep amber & glossy mixture.

Spoon into a serving dish & serve hot, decorated with raisins, cashews and almonds.

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