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
Course: DessertCuisine: IndianDifficulty: Medium8
servings15
minutes45
minutesA 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.