Pumpkin Halwa (Pumppkin Halwaa)

INGREDIENTS

• Pumpkin 1 large ripe red
• Almonds 4 oz
• Milk 1/2 pint
• Pistachios 4 oz
• Khoya (solidified milk) 1/2 lb
• Pumpkin seeds 4 oz
• Cream 1 pint
• Saffron soaked in a little water a pinch
• Ghee 8 tbsp
• Sugar 1 lb
• Rose essence

2 COOKING DIRECTIONS

1. Cut up the pumpkin. Remove the seeds and pith and grate the flesh.
2. Place to boil with the milk and cook gently till all the milk dries up.
3. Heat the ghee in a large saucepan and fry mixture till it turns reddish in color.
4. Add sugar and khoya and fry gently on a low heat. Blanch the nuts and chop fine.
5. Pour the mixture out on to a large thali and spread evenly with a wooden spoon.
6. Sprinkle the saffron water, rose essence and nuts on top.
7. Whip the cream and make an even pattern on the surface with dollops of cream.
8. When cool, cut in squares so that you have a dollop of cream on each piece.