Pumpkin Halwa
In this delightful recipe, vibrant pumpkin and courgettes come together with aromatic spices and rich nuts to create a decadent and flavorful treat. The comforting sweetness of sultanas and the fragrant hint of rosewater add layers of complexity to this satisfying dish. Expertly balanced with creamy milk and a touch of butter, this halwa is a true delight to savor and share with your loved ones.
— Constant Cookbook
Ingredients
- 450g/1lb pumpkin, courgettes
- 550ml/1 pint milk
- 1 tsp cardamom
- 1 tbsp sultanas
- 2 tbsp clarified (or unsalted) butter
- 8 tbsp sugar
- 3 tbsp halved cashews, flaked almonds
- 1 tsp rosewater
- silver leaf, chirongi nuts and watermelon
Instructions
- 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.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Comments
No comments found.