Pumpkin Halwa Recipe
Have you made a trip to the local pumpkin patch and started decorating with pumpkins, carving your jack o' lanterns or better yet cooking with pumpkins yet? If the answer is no, what are you waiting for? It's pumpkin season! We have a special sweet pumpkin halwa recipe perfect for your thanksgiving dinner. So, get cooking!
3 Cups grated pumpkin, skin and seeds removed
2 Cups Milk, any % will work well
1 Cup sugar
1/2 Cup honey
15 Cashews or pistachios broken (unsalted)
3 Green cardamoms powdered, skins removed
Ghee - 2 1/2 tbsp (substitute with melted unsalted butter)
In a wide mouthed pan heat about a tsp of ghee and roast the cashew nuts/pistachios and set aside.
Add another couple of tsps of ghee and the grated pumpkin and sauté on low heat till the raw smell goes away (about 10 minutes).
Add the milk cover and cook till the pumpkin turns soft (another 10 minutes). Make sure the mixture does not stick to the bottom of the pan by stirring occasionally.
Add sugar, cardamom powder and honey, mix and cook till all the moisture evaporates.
Add the remaining ghee and cook till the ghee starts to separate (about 8-10 minutes).
Add the cashews/pistachios and turn off the heat. Garnish with slivered almonds (optional).