Pumpkin Halwa
Servings: 5 -6
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Ingredients
- 1 kg Pumpkin
- 2 cups Hot milk
- 3/4 - 1 tin of 395 gms Condensed milk
- 3 Crushed cardamom
- 1 tbsp Sliced pistachio/cashew/almonds
- a pinch Saffron soaked in 1 tbsp hot milk, optional
- 2-3 tbsp Ghee
Instructions
- Discard the seeds and peel the skin of pumpkin. Grate the pumpkin.
- Heat ghee in a deep and wide pan. Add grated pumpkin and stir. Cook on low flame for 7-8 mins, till pumpkin shrinks and becomes a little mushy. Add hot milk and bring to a boil.
- Reduce the flame to low and cook till the milk is almost dried. Stir in between.
- Add crushed cardamom and condensed milk and mix well. Cook for another 5-6 mins, till the condensed milk is dried and the mixture starts leaving the side of the pan.
- Add sliced pistachios and saffron milk (if using), mix well and remove from fire. Serve warm.
Notes
It stores well in the fridge for 2-3 days. Though you can have it chilled, I prefer it warm. I used 3/4 tin of condensed milk, you can add more or less depending on the level of sweetness you prefer.
You can adjust the consistency to suit your preference, if you prefer gooey, cook only for a little time after adding condensed milk. If you like it dry, cook for a longer time.