Pumpkin halwa
 
Prep time
Cook time
Total time
 
Make best out of pumpkins and squashes with many more recipes coming
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 6
Ingredients
  • 1 small Buttercup squash. Enough to get 2 cups of mashed squash. I used ½ of squash in picture above.
  • ½ cup - Fresh grated Coconut
  • ⅓ cup - Jaggery or dark brown sugar or molasses
  • ⅛th tsp - Fresh ground cardamom. Skin discarded.
  • ¼th cup - Your choice of nuts. Skip to make nut-free
  • 1 tbsp - ghee
Instructions
  1. Cut squash into half.
  2. Cook buttercup squash in pressure cooker for 3 whistles. If cooking in a pan, fill pan with water. Place squash half in wanter. Close lid. Boil till squash is soft.
  3. Cool down squash. At this point, squash skin will easily come off with fingers. Remove skin and discard.
  4. Squash is so soft you don't need to mash. Stirring in next step will mash it. If you want, you can mash with masher.
  5. In a separate pan, pour ghee. Heat to medium.
  6. Add mashed pumpkin. Stir every 1 minute.
  7. After 5 minutes, add jaggery or dark brown sugar, coconut and cardamom.
  8. Jaggery melts and makes dish watery. Keep stirring every 30 seconds to 1 minute till water evaporates and halwa consistency is harder than batter.
  9. In another pan heat ⅛th tsp ghee. Fry nuts till golden brown.
  10. Pour fried nuts over halwa.
  11. Serve hot.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/pumpkin-coconut-halwa/