Pumpkin Halwa

Pumpkin Halwa:

A pumpkin is a cultivar of the squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin and deep yellow to orange coloration. The thick shell contains the seeds and pulp.

Pumpkins, like other squash, are native to North America. Pumpkins are widely grown for commercial use, and are used both in food and recreation. Pumpkin pie, for instance, is a traditional part of Thanksgiving meals in the United States, although commercially canned pumpkin puree and pumpkin pie fillings are usually made from different kinds of winter squash than the pumpkins frequently carved as jack-o'-lanterns for decoration around Halloween.

The color of pumpkins is derived from the orange pigments abundant in them. The main nutrients are lutein and both alpha and beta carotene, the latter of which generates vitamin A in the body.

Pumpkins vary greatly in shape, size and colors. Giant pumpkins generally weigh 4–6 kg with the largest capable of reaching a weight of over 25 kg. Golden-nugget pumpkins are flat, smaller and feature sweet creamy orange color flesh.

It is one of the very low calorie vegetables.Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E. It is also an excellent source of many natural poly-phenolic flavonoid compounds such as a, ß carotenes, cryptoxanthin, lutein and zea-xanthin. Carotenes convert into vitamin A inside the body.The fruit is a good source of B-complex group of vitamins like folates, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid.It is also rich source of minerals like copper, calcium, potassium and phosphorus.Pumpkin seeds indeed are an excellent source of dietary fiber and mono-unsaturated fatty acids, which are good for heart health.

Now I am going to prepare a Halwa using this yellow pumpkin.

                                                  Pumpkin Halwa recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time:10 mins    |  Cook time: 15 mins     |  Serves:2

Ingredients

Yellow pumpkin grated  - 1.5 cups

Sugar - 1/2 cup

Ghee - 4 tbsp

Condensed milk - 1 tbsp (optional)

Salt - 1 pinch

Cardamon powder - 1/4 tsp

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 Method:

• First peel the skin of the pumpkin and grate it finely.
  
• Now take a strainer and strain the grated pumpkin by pressing ur hands on the strainer. Now take a non stick pan and saute the grated pumpkin until the raw smell goes off.
  
• Now when the smell is off completely, sprinkle water and allow it to get cooked well with lid closed. Later when its cooked ,Add sugar to it and mix well. Add 1 tbsp ghee now. Sugar depends on the sweetness of the pumpkin and your sweet tooth.
  
• Keep mixing well on all sides, now add 1 tbsp condensed milk and mix well. Add the elaichi powder and salt and mix well. Adding ghee roasted cashews, raisins is your wish at this stage.
  
• Keep adding ghee slowly so that it curdles into a dough without sticking the walls of the pan. When its into a soft dough switch of the flame and transfer it to a greased cup.
  
• Garnish with nuts and enjoy the Halwa!!! Store it in a box without placing ur hands in the halwa. It will remain good for 4 to 5 days.