ReceptnaptárPumpkin halwa with coconut
Halwa is the sweet Indian and Middle Eastern "pudding", often made from vegetables such as carrot or pumpkin. Pumpkin halwa, slowly cooked in coconut milk, is a silky, soft, caramel-flavoured dessert that is happily served at autumn festivals.
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Method
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- Melt the ghee in a wide, heavy-based pan and briefly fry the cashews and raisins; remove.
- Cook the grated pumpkin in the ghee for 5 minutes until it softens a little.
- Pour in the coconut milk and cook over medium heat, stirring often, for 20–25 minutes until the pumpkin is tender and the liquid has almost cooked away.
- Stir in the sweetener, cardamom and nutmeg and cook for another 5 minutes until thick and slightly sticky.
- Add the coconut and the toasted nuts and mix.
- Serve warm or lukewarm, topped with cashews and raisins.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Stir often, as the thickening mixture catches easily.
- Grate the pumpkin on the coarse side of the grater so the strands stay intact.
- Adjust the sweetener to how sweet the pumpkin is.
- Keeps in the fridge for 4 days and reheats well in the microwave.
Frequently asked questions
Can it be made with milk?
Yes, milk and cream are more traditional; coconut milk is lighter and vegan.
Which pumpkin is best?
A firm-fleshed one: kabocha, squash or butternut.
Similar recipes
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- Sangkaya fak thong (coconut custard steamed in a pumpkin) · Southeast Asian
- Pumpkin and red bean cake · Chinese
- Oat and coconut ladoo with jaggery · Indian
- Kabak tatlısı (pumpkin candied in sugar with walnuts and tahini) · Middle East & Caucasus
- Coconut pineapple rice pudding (payasam light) · Indian
More indian ideas
- Ragi banana bread (finger millet banana loaf)
- Sheera light (semolina pudding with fruit)
- Kulfi light (pistachio and cardamom ice lolly)
- Cardamom baked apples with yogurt
- Besan ladoo light (chickpea flour balls)
- Sandesh light (curd cheese and cardamom bites)
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