This was on my to-do list for so long. Then I came across Venkatesh Bhat (Vijay TV’s cookery show host) recipe on Youtube. I followed his recipe to the tee and the output was awesome.The texture was perfect and it did not become mushy. I could bite off pumpkin that was cooked well through.I prepared this last week as Day 3 Navarathri Nevedhyam. I had invited my friend’s family for dinner and served this as a dessert. They loved it a lot and asked for extra serving 🙂 What more do you want as a cook :D.
The following measurement can be adjusted according to your needs. I used around half kg white pumpkin and it yielded around 1 cup of halwa. So plan and prep based on this.
This was on my to-do list for so long. Then I came across Venkatesh Bhat (Vijay TV's cookery show host) recipe on Youtube. I followed his recipe to the tee and the output was awesome.The texture was perfect and it did not become mushy. I could bite off pumpkin that was cooked well through.I prepared
Instructions
- Heat 1 tbsp of ghee in a tadka pan and roast cashews,raisins.Keep them aside .
- Remove the skin of pumpkin
- Grate them finely and squeeze of all water from the pumpkin.
- Boil the squeezed water in a nonstick kadai with a pinch of salt.
- Add the grated pumpkin to the kadai and add extra water if required.
- Close the pan with lid and wait for about 10 minutes until the pumpkin gets cooked.
- Once it is cooked add sugar and saffron strands.
- Once the color changes to a mild yellow,add the remaining ghee,roasted cashews and raisins. Mix everything well.
- Simmer the flame and wait for the halwa to get reduced. At this stage add lemon juice.
- It takes around 10-15 minutes until you reach nice halwa consistency.
- Remove the pan and serve it.
- It stayed good for about 4 days. You can even reheat before serving.
- This is what I prepared for dinner party last week 🙂 Semia Kichadi, Masal Dosai, chutney and pumpkin halwa.
