In Praise of the Pumpkin
Pumkin Halva Recipe
• About 1/2 pound pumpkin, or Butternut or other squash
• 1 small handful of almonds
• 1 handful of pistachios, shelled
• 2 tablespoons dried unsweetened coconut
• 3-4 tablespoons ghee or clarified butter
• 1/2 cup milk
• 1/2 to 3/4 cup, or to taste, jaggery or muscovado sugar (unrefined cane sugar)
• 1 teaspoon cardamom powder
1. Place pumpkin on a chopping board and cut into slices, like a melon. Remove seeds and fiber.
2. Peel away the thick skin. Cut flesh into small, 1-inch cubes.
3. Heat ghee in a heavy based pan. Add pumpkin and stir fry for a minute.
4. Add 1/2 cup milk and allow to simmer until soft, about 10-15 minutes.
5. Meanwhile, shred or thinly slice almonds and pistachios. Keep aside. Dry fry the coconut in a clean pan, on low heat, until there is a nice aroma of coconut.
6. Mash the cooked pumpkin well, using a potato masher or back of a spoon.
7. Add sugar and cardamom seeds to the pumpkin mash and stir fry on medium heat until liquid dries up, ghee separates and pumpkin looks shiny.
8. It has a mashed potato like consistency.
9. Add most of the almonds and pistachios, saving a little for garnish, all the coconut and raisins.
10. Transfer to serving dish or individual little bowls and decorate with saved almond and pistachio nuts. Serve hot.