Pumpkin and Carrot Halwa
Pumpkin and Carrot Halwa

Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, pumpkin and carrot halwa. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Pumpkin and Carrot Halwa is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Pumpkin and Carrot Halwa is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook pumpkin and carrot halwa using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Pumpkin and Carrot Halwa:
  1. Make ready 2 Tbsp ghee
  2. Take 3 medium carrots
  3. Get 500 g yellow pumpkin
  4. Take 300 ml whole milk
  5. Get 150 g khoya (I use Milky Mist brand khoya. If you have no access to khoya, try preparing with the addition of half a cup of milk powder.)
  6. Prepare 1/2 cup sugar
  7. Get few strands saffron
  8. Prepare 4 green cardamom pods (seeds removed and powdered)
  9. Make ready ****
  10. Prepare For Garnish:
  11. Make ready 1 Tbsp ghee
  12. Make ready 10-12 cashew nuts
  13. Make ready 12-15 raisins
Steps to make Pumpkin and Carrot Halwa:
  1. Peel the carrots. Scoop out the seeds and membranes from the pumpkin and peel it. Using a food processor or a manual grater, grate or finely chop the pumpkin and carrot.
  2. Use a heavy bottomed pressure pan to prepare the halwa. Heat 2 tbsp ghee in pressure pan. Add the grated pumpkin and carrot. Saute on medium flame for 5 minutes. (A pressure pan is nothing but a wider, shorter, pressure cooker, used to cook curries / dals / vegetables very quickly)
  3. Add the milk, give it a stir. Cover the pressure pan with its lid, along with the whistle. Cook for 3 whistles and on sim for 5 minutes. Switch off the flame and allow the pressure pan to cool.
  4. Open when cool. Add the grated khoya and sugar, along with saffron strands dissolved in 1 tsp milk. On a low flame, allow to simmer until most of the milk has solidified and halva is dry. At this stage add the powdered green cardamom seeds, stir well to mix. Remove this into a bowl.
  5. In a small saucepan, heat 1 tbsp ghee. Fry the cashewnuts until golden brown, drain and keep aside. Fry the raisins until puffed up. Transfer both the cashews and raisins over the Halwa.
  6. Serve chilled or warm with a scoop of vanilla ice cream or as a filling in tartlets.

So that is going to wrap this up with this exceptional food pumpkin and carrot halwa recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!