Pumpkin (Halwa Kadu) Ka Halwa



Here's a recipe of Pumpkin Halwa:


Ingredients:


2 cups grated pumpkin

1 cup khoya

1/2 cup badam (almonds), chopped

1/2 cup milk

1/2 cup sugar (adjust to taste)

1/4 cup ghee (clarified butter)

1/2 teaspoon cardamom powder

A pinch of saffron strands (soaked in warm milk)

Chopped nuts for garnishing (optional)

Instructions:


Heat the ghee in a heavy-bottomed pan. Add the grated pumpkin and sauté on medium heat until it softens and releases its moisture. Stir occasionally to avoid sticking to the pan.

In a separate pan, heat the remaining ghee and lightly roast the chopped badam until they turn golden and fragrant. Remove and set aside.

Once the pumpkin is cooked and the moisture has evaporated, add the milk and cook until it is absorbed. Keep stirring occasionally.

Add the khoya to the pumpkin mixture and mix well. Let it cook for a few minutes until the khoya blends in.

Add sugar and continue cooking, stirring regularly, until the mixture thickens and starts leaving the sides of the pan.

Mix in the roasted badam and cardamom powder. Stir well to combine.

Add the saffron-soaked milk and give it a gentle mix. This will give the halwa a beautiful color and aroma.

Cook for a few more minutes until the halwa reaches the desired consistency. It should be thick and glossy.

Once done, remove from heat and let it cool slightly before serving.

Garnish with chopped nuts and serve warm. Enjoy your delicious Pumpkin Halwa with khoya and badam!

Remember, cooking times and ingredient quantities can vary, so adjust as needed. Enjoy your cooking

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