Credits:
youreverydaycookradha.blogspot.com
youtube.com
Ingredients:
2 cup white pumpkin (kadhu) (grated)
4 green cardamoms
1 cup pure ghee
12 cashewnuts
1 1/2 cup sugar (cheeni)
1 cup milk
saffron (kesar) a few strands
a pinch camphor (edible)
4 green cardamoms
1 cup pure ghee
12 cashewnuts
1 1/2 cup sugar (cheeni)
1 cup milk
saffron (kesar) a few strands
a pinch camphor (edible)
Method:
·
Peel,
deseed and cut the pumpkin into very small cubes.
·
Grind
the cardamom with the 1 tablespoon sugar to a fine powder, sieve and keep
aside. Heat 2 tablespoons of ghee and fry cashewnuts to golden brown and keep
aside.
·
Boil
the remaining sugar with ¾th cup water and make syrup of one-thread
consistency.
·
Heat
4 tablespoons of ghee and sauté the pumpkin for a few minutes, add the saffron
and the milk.
·
Simmer
over low heat till the pumpkin is fully cooked and the milk is absorbed
totally. Stir and mash the pumpkin lightly with a wooden spatula while cooking.
·
Add
the syrup slowly to the pulp and continue stirring and cooking. Add the ghee
little by little till it is completely absorbed.
·
Sprinkle
the cardamom powder and the camphor. Add the fried cashewnuts and continue
cooking till the halwa starts leaving the sides of the vessel.
Watch & Learn:
