Butternut Squash / Pumpkin Halwa Recipe

Butternut Squash Halwa / Pumpkin Halwa

Grated butternut cooked slowly in milk with almond and condensed milk. If you have sweet tooth, then you will simply fall in love with this creamy delight.

Butternut Squash Halwa / Pumpkin Halwa Recipe

Recipe by Neha NairCourse: DessertCuisine: IndianDifficulty: Medium
Servings

8

servings
Prep time

15

minutes
Cooking time

45

minutes

A yummy and beautiful orange colored butternut squash halwa or pudding in which grated butternut squash is cooked in milk and sugar and flavored with cardamom.

Ingredients

  • 2 pound of finely grated butternut squash or pumkin

  • 1 litre of milk

  • 1 can of condensed milk

  • 2 Tbsp of chopped almonds

  • 1 Tbsp of cashews, chopped

  • 1 Tbsp of raisins

  • 1/2 tsp of cardamom powder

  • 2-4 Tbsp of clarified butter/ghee(u can use more)

Directions

  • Boil milk in a heavy bottomed pan and when it comes to a boil, add grated squash and mix well.
  • Cook the squash on low heat, stirring frequently until the liquid is reduced to half. It takes about 1 hour.
  • Then add condensed milk and almonds and stir low and slow, until all the liquid is absorbed. Then add half of the ghee and mix well.
  • Heat remaining ghee in another small pan and add cashews, stir for 30 sec, then add raisins. When raisins get plumped up, turn off the heat.
  • Add cardamom powder and fried cashews and raisins to the halwa and remove from heat.

Notes

  • You can serve the halwa warm or cold.
  • Halwa can be kept fresh in a refrigerator for 4 to 5 days.

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