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Pethe Jo Seero (Pumpkin Halwa)
By : Method
- Wash and grate the pumpkin.
- Squeeze out the water from the pulp.
- Lightly heat the ghee in a heavy bottomed vessel.
- Fry the grated pumpkin on a medium flame, stirring continuously till ghee separates.
- Add the powdered cardamoms, saffron and milk.
- When the mixture is fairly dry, add the sugar and cook for a further 10 minutes.
- Place the vessel on a pre-heated tava and let it simmer for 5-7 minutes.
- Garnish with sliced almonds and serve hot.
Ingredients:
1 kg - red pumpkin
1 litre - milk
300 g - sugar
8 to 10 - cardamoms (powdered)
18 strands - saffron (soaked in 1 tbsp warm milk for few minutes)
7 to 8 tbsp - ghee
8 to 10 - almonds finely sliced for garnishing
1 kg - red pumpkin
1 litre - milk
300 g - sugar
8 to 10 - cardamoms (powdered)
18 strands - saffron (soaked in 1 tbsp warm milk for few minutes)
7 to 8 tbsp - ghee
8 to 10 - almonds finely sliced for garnishing
RECIPES BY ANITA RAHEJA
