Pumpkin Halwa

About Pumpkin Halwa

Ingredients

• Pumpkin puree 2 cups
• Ghee 4 tbsps
• Milk 1 litre
• Sugar 2 cups
• Mixed dried fruits, chopped 2 tbsps + to garnish
• Green cardamom powder 1 tsp

How to Make Pumpkin Halwa (Stepwise Photos)

Method

1. Heat ghee in a deep non-stick pan, add pumpkin puree and saute for 2-3 minutes.
2. Add milk and sugar and mix well so that there are no lumps.
3. Cook, stirring continuously, till the mixture reaches halwa consistency.
4. Add dried fruits and green cardamom powder and mix well.
5. Transfer into a serving bowl and serve hot.

Additional Tips and Tricks

About chef

Chef Saransh Goila

Saransh’s first taste of television success began when he tried out and won a spot on FOOD FOOD Maha Challenge, hosted by Sanjeev Kapoor and Madhuri Dixit. Saransh went on to win the coveted title of India Ka Super Chef.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps