Recipe of Quick Pumpkin and Carrot Halwa

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, pumpkin and carrot halwa. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pumpkin and Carrot Halwa is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Pumpkin and Carrot Halwa is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have pumpkin and carrot halwa using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Pumpkin and Carrot Halwa:

1. Prepare 2 Tbsp ghee
2. Get 3 medium carrots
3. Prepare 500 g yellow pumpkin
4. Make ready 300 ml whole milk
5. Make ready 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. Get 1/2 cup sugar
7. Prepare few strands saffron
8. Make ready 4 green cardamom pods (seeds removed and powdered)
9. Take ****
10. Prepare For Garnish:
11. Prepare 1 Tbsp ghee
12. Get 10-12 cashew nuts
13. Take 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 for this special food pumpkin and carrot halwa recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!