Dadi ke khazane se mithas

Name: Dadi ke khazane se mithas
Total time: 2100 s
Yield: 8 small bowls
Cuisine: Indian
Ingredients: 1/2 kg Yellow pumpkin(peeled and grated) -; 1 kg Full cream milk-; 4-5 tsp Everyday milk powder-; 2tbsp Sugar- (you may add according to taste); 3-4 pieces Fresh coconut (peeled and grated) -; As needed Finely chopped nuts; 1/4 tsp Cardamom powder-; as required Kewra essence drops; as required Silver vark (optional) - for garnishing; as required Small size earthen bowls for serving (optional)

Sangita Kalra @sanria_savoury

Time to spread the sweetness. Surprise from vegetable - it can be a delicious sweet as well.
This recipe is close to my heart as it was my granny's innovation. So this is a dedicaton from me to her teachings.

#sangitakalra #cookpad

Sangita Kalra @sanria_savoury

#sangitakalra #cookpad

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Ingredients

35 mins

8 small bowls

1/2 kgYellow pumpkin(peeled and grated) -
1 kgFull cream milk-
4-5 tspEveryday milk powder-
2tbspSugar- (you may add according to taste)
3-4 piecesFresh coconut (peeled and grated) -
As neededFinely chopped nuts
1/4 tspCardamom powder-
as requiredKewra essence drops
as requiredSilver vark (optional) - for garnishing
as requiredSmall size earthen bowls for serving (optional)

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Steps

35 mins

1

In a wok add pumpkin and cook on sim gas, covered till soft.
2

Add milk and cook the mixture till thickens.Add milk powder and stir. Take care no lumps should be formed.
3

Add sugar, cardamom powder and cook till a yellow pudding is formed. Add coconut and sim the gas. Cook for 5 mins more. Switch off the gas.
4

Here's the trick. After it's cooled, put this in a mixie jar and give a churn, such that pumpkin and grated coconut gets mixed nicely but do not make a puree of it. Let the crunch of the coconut still be there. Just use the mixie for few seconds only.
5

Add in the kewra essence, chopped nuts and pour in the earthen bowls. Garnish with vark and pistachios. Chill in the refrigerator for at least 1 hr.
6

Serve chilled.
7

NOTES
Wash the earthen bowls thoroughly before using and soak them in water for at least 1/2 hr. Remove them from water and pat dry.
This dish can be eaten in fasts without putting vark on it.