Search
Close

Not logged in |

Cart (0)

A modern twist on a traditional Diwali recipe

Yield:
9 servings
Prep time:
10 minutes
Cook time:
30+

Equipment

  • Measuring cup
  • Measuring spoons
  • Large non-stick frying pan
  • Wooden spoon
  • Shallow pan (6" x 6" x 2")

Ingredients

  • 2 cups (500 mL) pumpkin purée*
  • 1 cup (250 mL) 2% milk
  • 1 tsp (5 mL) cardamom seeds, crushed (buy them crushed or crush your own)
  • 1 Tbsp (15 mL) raisins
  • 2 1/2 Tbsp (40 mL) butter
  • 1/4 cup (60 mL) and 2 Tbsp (30 mL) sugar
  • 3 Tbsp (45 mL) almonds, slightly roasted and sliced
  • 1 tsp (5 mL) rosewater

*Make your own Pumpkin Purée.

Experiment and try using different nuts like cashews or pistachios.

Instructions

  1. Combine pumpkin, milk, cardamom, and raisins in a large non-stick frying pan.
  2. Heat gently and bring to a simmer, stirring occasionally.
  3. Cook until almost all the liquid has evaporated (about 25 minutes), stirring more frequently as the mixture thickens.
  4. Add butter, sugar, nuts, and rosewater. Stir well for 2 minutes.
  5. Spread the halwa out in the shallow pan to cool. Place in fridge to set overnight.
  6. Once cooled, cut into squares and serve.

Find similar recipes by related tags

Share this recipe

  • No Comments

Comments are moderated and may not appear immediately