PUMPKIN HALWA

Pumpkin                     2cups(cut in cubes)

Sugar                           8tbspn

Ghee                            4tbspn

Nuts and kismis           11/2tbspn

Saffron                         2-3strands

Cardamon powder     1/2teaspn

Milk                              1/2cup

Water                           11/4cup

• In a bowl soak the saffron in 3tbspn of milk and keep them aside
• In a pressure cooker cook the pumpkin with water for about 2-3 whistles.

 

• When its well cooked mash them well.

• Take a pan and transfer the mashed pumpkin to this and let the water reduce. When its almost reduced, add in milk and saute again.

• When its well mixed add in ghee and saute again.Again add in sugar and stir continuously. To this add in the saffron soaked milk and mix.Then add in cardamom powder and mix well.

You have to continue stirring  untill it forms a thick paste and starts leaving out from the pan and forms a ball in the pan. To this add a part of the nuts and mix. The whole process has to be done on a low flame as there are chances for it to get burnt if not stirred quickly or continuously and cooking on a low flame and the continuous stirring gives an extra flavor for the halwas.

When the halwa forms a ball  transfer them to a greased plate and decorate them with a few nuts and kismis.

Keep this aside for about one hour for cooling and cut into desired shapes and serve.

 Its colour and aroma is just great..

NOTE:
Normally we have to grate the pumpkin and roast it in ghee untill its well cooked.But here i felt a bit lazy and just skipped that part and directly roughly chopped it and pressure cooked them.But this one was also tasting good and very much similar to the grated one.