Today's dish at our kitchen is the sweet pumpkin halwa. There are variations of this dish. One can make it rich with calories or keep it simple. Here is my variation of the sweet dish with ingredients that were available at our kitchen. Enjoy!
Sweet Pumpkin Halwa
1 small sweet pumpkin, 1 cup sugar (add more, if required), 1/2 cup freshly grated coconut, 2 tbsps ghee (or mix of ghee and cooking oil), 2-3 cardamon powdered, handful of dry fruits (raisins, almonds, and cashews), a pinch of kesari color, 1/2 cup milk (with cream, if possible)
Wash and peel the sweet pumpkin. Chop into big pieces, and with little water, steam them in a cooker until two whistles. Remove and drain water; mash well and keep aside. In a sauce pan, heat milk and sugar; add cardamon powder. After the sugar dissolves, add the mashed pumkin. Mix well and let it cook. When the milk is completely absorbed, add heated ghee/oil and dry fruits, and mix well. When the dish begins the leave the edges of the vessel, switch off the heat. Either serve hot or keep it in the fridge to serve it cold.
1 - Halwa in the making; 2 - Halwa ready to be served