When I got a call from my sister, asking if I wanted some more pumpkins from her farm, I flatly refused, saying I had cooked enough savoury dishes already from the vegetable. But then she gave me the idea of making ‘pumpkin halwa’! It sound quite interesting, and I decided to make the pudding as it was the festive season in India . Moreover, Halloween was also just round the corner.It is a popular Halloween tradition to make soups and desserts from pumpkins. So, I thought that I must give this dish a try and believe me the result was a mouth watering dish worth blogging about! I used a medium sized green pumpkin for the dish, but you can also experiment with yellow pumpkin.So here goes the recipe.
- Pumpkin (about 1 kg ) – peeled and cut into medium sized pieces
- Pure desi ghee (clarified butter)–1 cup
- Suji (semolina) — 1 cup
- Sugar — 1 cup or more as per taste
- Green cardamom — seeds of 4 cardamoms ground
- Almonds and raisins — a handful
- Saffron (kesar) — 1/4 tsp
Method: Boil the chopped pieces of pumpkin preferably in a pressure cooker for about ten minutes (2 whistles ) after the steam starts to issue out of the nozzle. Don’t put any water as the pumpkin has enough water of its own. If you do not have a pressure cooker then boil the pumpkin in very little water in a saucepan till it becomes soft. Drain all excess water and mash it with the help of an electric mixer-blender. Mix the saffron and keep aside. Meanwhile heat the ghee in a wok, add the semolina and keep on roasting it till it becomes a light golden brown and the fragrance fills the room. You must keep stirring so that it does not get burnt.Now add the pumpkin puree, raisins and the sugar. The mixture will start to thicken. add cardamom powder.This could take only about 5 minutes or lesser. Mix well and remove from gas. Garnish with almond slivers and serve hot.
This post is in response to NaBloPoMo