Ingredients
Scale
- 1 Kg Pumpkin
- 200 grams Sugar
- a big pinch of saffron
- 2 cardamom
- a pinch of salt
- 1/4 cup broken cashewnuts
- 2 tablespoons Ghee
Instructions
- Cut the pumpkin into small pieces and remove the seeds and the innards. Remove the green skin completely.
- Grate the pumpkin using a vegetable peeler. Pumpkin has a lot of water content. Squeeze the grated pumpkin on a muslin cloth to remove all the water. Set aside.
- Heat a pan on medium flame and add the pumpkin. The 1 kg of pumpkin at the beginning has become a mere 300 grams now. Add in a cup of the strained pumpkin liquid and cook the pumpkin on medium flame until dry.
- When the pumpkin is cooking, soak a big pinch of saffron in half a cup of pumpkin liquid. Set aside. Grind 2 cardamom pods on a mortar and pestle to a smooth powder. Remove the outer skin of the cardamom before grinding.
- Add in the saffron water and the sugar. Add in the broken cashewnuts. Add in a pinch of salt. Cook the halwa on medium flame for 7-8 minutes.
- When the halwa starts to bubble on the sides, add in 2 tablespoon of ghee. Cook for another 3-4 minutes on medium flame. Add in a big pinch of the ground cardamom powder. The halwa is done when the ghee streaks starts to appear on top. Serve hot.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Cuisine: South Indian