Pumpkin halwa

Prep time less than 30 mins

Cook time less than 30 mins

Serves 4

Dietary Vegetarian

Pumpkin halwa is a very popular Indian sweet dish usually made for special occasions.

Method

Trim, peel and finely grate the vegetables.
Combine them with milk, cardamom and sultanas in a large non-stick frying pan.
Heat gently and bring to a simmer, stirring occassionally.
Cook until the vegetables are tender and almost all the liquid has evaporated, stirring frequently as the mixture thickens.
Add butter, sugar, nuts, and rosewater or screwpine essence if using, and stir well.
Spread halwa out in a shallow pan to cool; garnish.
When cool, cut into squares and serve.

450g/1lb pumpkin, courgettes, bottle gourd or carrots
550ml/1 pint milk
1 tsp cardamom seeds, crushed
1 tbsp sultanas
2 tbsp clarified (or unsalted) butter
8 tbsp sugar
3 tbsp halved cashews, flaked almonds, and pistachio slivers, lightly toasted
1 tsp rosewater or screwpine essence (optional, but do not be tempted to add more)
silver leaf, chirongi nuts and watermelon seeds (available in Indian grocers), and red rose petals to garnish (optional)

450g/1lb pumpkin, courgettes, bottle gourd or carrots

silver leaf, chirongi nuts and watermelon seeds (available in Indian grocers), and red rose petals to garnish (optional)

1 tsp cardamom seeds, crushed

3 tbsp halved cashews, flaked almonds, and pistachio slivers, lightly toasted

1 tsp rosewater or screwpine essence (optional, but do not be tempted to add more)

8 tbsp sugar

1 tbsp sultanas

2 tbsp clarified (or unsalted) butter

550ml/1 pint milk

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