Pumpkins, during this season are spotted galore at every food market and I had brought a beautiful Pumpkin home a few days back. After enjoying a warming Pumpkin soup, I prepared a simple Pumpkin ka Meetha, just similar to Gajar ka Meetha and Kaddu ka Meetha, and الحمد لله it was delicious.
Pumpkin slices, peeled and cubed
I prepared a very small quantity with left over pumpkin, and it was enough for me and my hubby. If you are thinking of preparing it for a bigger crowd, do increase the quantities accordingly.
Pumpkin ka Meetha/Halwa
Makes- 2 small bowls as in the picture
Pumpkin – 350 gms, peeled and grated (I used Chinese/Japanese variety Pumpkin, however you can try using any Winter squash or Pumpkin variety instead)
Ghee – 2 tbsp
White Sugar – 1/3 cup
Milk – 1/3 cup
Khoa – 2 tbsp, finely grated
Cardamom seed powder – a pinch
Finely Slivered toasted Pistachio+Almond – 1 tbsp
Pumpkin ka Meetha
1. Cut pumpkin in slices. Peel and cut into cubes. Grate the cubed pumpkin. My food processor does the job in a jiffy.
grated pumpkin in the food processor bowl
2. In a stainless steel saucepan at medium high heat and add the grated pumpkin and dry roast it stirring it frequently until most of the moisture is evaporated and it is mostly dry. You will also observe a slight change in color and a nice aroma.
3. Pour in ghee and keep stirring it for 3 minutes. Add milk, khoa, sugar and cardamom powder. Let cook stirring frequently until all the milk has been absorbed, about 10 minutes. Once the halwa is dry, remove from heat and let cool. Once cool, refrigerate and serve garnished with toasted slivered nuts.
Suggested Serving: To impress your guests, serve the chilled meetha in mini pastry cases that are easily available in stores. You can name it as ‘Pumpkin Meetha Tarts’.