Nutrient information for ½ katori | |||
Energy (Kcal) | Protein (g) | Carbohydrate (g) | Total Fats (g) |
151 | 3.4 | 12.1 | 9.6 |
2-3 katoris
30 minutes
1/2 katori
- 2.5 cups pumpkin, finely chopped
- 1 cup milk
- 3 tsp ghee
- 3 tsp sugar
- 4 tsp coconut, fresh
- 4-5 almonds, whole
- 3 green cardamoms, whole
- Peel and roughly chop the pumpkin.
- Heat ghee in a pressure cooker on medium flame. Add the chopped pumpkin and pressure cook for 2-3 whistles until it starts to soften. Open the lid when pressure releases.
- Mash the pumpkin with the help of a ladle. Add milk to the mixture and stir well.
- Reduce the heat to low and let the pumpkin cook in the milk until it becomes soft and mushy. Stir occasionally to prevent sticking to the bottom of the pan.
- Now add sugar and crushed cardamom. Cook the mixture on low heat, stirring continuously, until the halwa thickens and starts to leave the sides of the pan.
- Remove from heat, once the halwa reaches a thick consistency. Garnish with grated fresh coconut and chopped almonds.
- Serve hot pumpkin halwa as a dessert.