Pumpkin and Carrot Halwa

Name: Pumpkin and Carrot Halwa
Total time: 1800 s
Yield: 6 servings
Cuisine: British
Ingredients: 2 Tbsp ghee; 3 medium carrots; 500 g yellow pumpkin; 300 ml whole milk; 150 g khoya (I use Milky Mist brand khoya. If you have no access to khoya, try preparing with the addition of half a cup of milk powder.); 1/2 cup sugar; few strands saffron; 4 green cardamom pods (seeds removed and powdered); ****; For Garnish:; 1 Tbsp ghee; 10-12 cashew nuts; 12-15 raisins

Saffron Trail @cook_2655870

Bangalore

Halwa is an Indian style pudding, typically made in the winters, when the quality of vegetables and milk is really good. It is richly garnished with a mix of nuts and dried fruits. The halwa can be made using vegetables (carrot / pumpkin / gourds etc), fruits such as pineapple or even lentils such as moong dal ka halwa. While Gajar halwa or carrot halwa is the more popular of the halwas, I like this mix of pumpkin and carrot to prepare this popular Indian dessert. You can prepare the same halwa using carrot, pumpkin, bottle gourd or beetroot.

Equipment used for preparing this halwa:
- Pressure Pan (You can also use a pressure cooker)
- Small saucepan for frying nuts and raisins
- Blender to finely mince the vegetables to prepare the Halwa.

From my blog post here: http://www.saffrontrail.com/pumpkin-and-carrot-halwa-an-indian-dessert-recipe-63013

Saffron Trail @cook_2655870

Bangalore

From my blog post here: http://www.saffrontrail.com/pumpkin-and-carrot-halwa-an-indian-dessert-recipe-63013

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Ingredients

30 mins

6 servings

2 Tbspghee
3medium carrots
500 gyellow pumpkin
300 mlwhole milk
150 gkhoya (I use Milky Mist brand khoya. If you have no access to khoya, try preparing with the addition of half a cup of milk powder.)
1/2 cupsugar
few strands saffron
4green cardamom pods (seeds removed and powdered)
****
For Garnish:
1 Tbspghee
10-12cashew nuts
12-15raisins

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Steps

30 mins

1

Peel the carrots. Scoop out the seeds and membranes from the pumpkin and peel it. Using a food processor or a manual grater, grate or finely chop the pumpkin and carrot.
2

Use a heavy bottomed pressure pan to prepare the halwa. Heat 2 tbsp ghee in pressure pan. Add the grated pumpkin and carrot. Saute on medium flame for 5 minutes. (A pressure pan is nothing but a wider, shorter, pressure cooker, used to cook curries / dals / vegetables very quickly)
3

Add the milk, give it a stir. Cover the pressure pan with its lid, along with the whistle. Cook for 3 whistles and on sim for 5 minutes. Switch off the flame and allow the pressure pan to cool.
4

Open when cool. Add the grated khoya and sugar, along with saffron strands dissolved in 1 tsp milk. On a low flame, allow to simmer until most of the milk has solidified and halva is dry. At this stage add the powdered green cardamom seeds, stir well to mix. Remove this into a bowl.
5

In a small saucepan, heat 1 tbsp ghee. Fry the cashewnuts until golden brown, drain and keep aside. Fry the raisins until puffed up. Transfer both the cashews and raisins over the Halwa.
6

Serve chilled or warm with a scoop of vanilla ice cream or as a filling in tartlets.

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Saffron Trail @cook_2655870

on November 11, 2015 00:07

Bangalore

Blogger at www.saffrontrail.com. Trained as a medical doctor with a specialisation in nutrition, Nandita Iyer is a well published writer and columnist. Her food blog, Saffrontrail, is where she shares her food thoughts and recipes, since 2006. She has also worked with Ogilvy Healthcare (Mumbai) as a strategy planner. Her work has appeared in Men's Health, Mint, BBC Good Food, Femina, DNA, Complete Wellbeing, Mother Baby, Yowoto.com among others. She writes on health, nutrition and food.