Pumpkin Halwa - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

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

Directions

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