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- Duration: 30 minutes
- Serves: 2 to 4 people
Spice Level: Zero
Make sure to get rid of that raw smell of pumpkin and for this, add the sugar to it only after it has turned mushy and of the desired consistency. Once the sugar is added, the vegetable will become harder to cook. The texture of the halwa, too, will change as the sugar will begin to harden in response to the heat.
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The Pumpkin Halwa, also known as ‘Kasi Halwa’, is a highly sought-after dessert not just in India but in Pakistan as well. The halwa was introduced in India by ancient Arab traders, some of whom had settled down on the Malabar coast. The Pumpkin Halwa grew in popularity as it was a cheaper alternative to other desserts and also had a longer shelf life. Apart from that, the ready availability of pumpkin also helped secure the dessert’s place as a common kitchen favourite.
- Pumpkin (kaddu), sweet (1)
- Milk (2 cups)
- Condensed milk (half-a-tin)
- Green cardamom (hari elaichi), crushed (3)
- Almond (badam), slivered (1 tbsp )
- Desi ghee (3 tbsp)
- Sugar (1/2 cup )
- Peel the skin of, de-seed, and grate the kaddu.
- Heat the ghee in a wide pan. Add the grated pumpkin to it, stir and cover it with a lid.
- Cook on a low flame for 7 to 8 minutes, till the pumpkin has turned mushy.
- Next, add sugar and hot milk to this mix and bring to a boil.
- Lower the flame and keep cooking till the milk has almost dried out. Stir intermittently.
- Add in the crushed cardamom and condensed milk and mix well.
- Cook for another 5 or 6 minutes, or till the condensed milk has merged into the concoction.
- Garnish with almonds and serve warm.
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