White Pumpkin Halwa (Petha Halwa)
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Check it out the White Pumpkin Halwa Recipe and printable version below!!
White Pumpkin Halwa (Petha Halwa)
- 2 cup white pumpkin (grated)
- 4 green cardamoms
- 1 cup pure ghee
- 12 cashew nuts
- 1-1/2 cup sugar
- 1 cup milk
- 1 cup ricoota cheese
- few strands of saffron (optional)
For Garnishing
- 3 tbsp almonds
- 2 tbsp pistachios
- 2 tbsp cashew nuts
Method
- Peel, deseed and cut the pumpkin into very small cubes.
- Grind the cardamom with the 1 tbsp sugar to a fine powder, sieve and keep aside.
- Heat 2 tablespoons of ghee and fry cashew nuts to golden brown and keep aside.
- Boil the remaining sugar with ¾ th cup water and make syrup of one-thread consistency.
- Heat 4 tbsp of ghee and saute the pumpkin for a few minutes, add the saffron and the milk.
- Simmer over low heat till the pumpkin is fully cooked and the milk is absorbed totally.
- Stir and mash the pumpkin lightly with a wooden spatula while cooking.
- Add the syrup slowly to the pulp and continue stirring and cooking.
- Add the ghee little by little till it is completely absorbed.
- Sprinkle the cardamom powder over it.
- Add the fried cashew nuts and continue cooking till the halwa starts leaving the sides of the vessel.
- Top with khoya.
- Garnished with almonds, pistachios, and cashew nuts. White Pumpkin Halwa is ready to serve. Enjoy!
Serving Suggestions:
Serve as a dessert after meal.
Serve as a dessert after meal.
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