Recipe of Ultimate Pumpkin and Carrot Halwa

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, pumpkin and carrot halwa. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Pumpkin and Carrot Halwa is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Pumpkin and Carrot Halwa is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have pumpkin and carrot halwa using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Pumpkin and Carrot Halwa:

1. Prepare 2 Tbsp ghee
2. Prepare 3 medium carrots
3. Prepare 500 g yellow pumpkin
4. Make ready 300 ml whole milk
5. Take 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. Make ready few strands saffron
8. Prepare 4 green cardamom pods (seeds removed and powdered)
9. Get ****
10. Take For Garnish:
11. Get 1 Tbsp ghee
12. Get 10-12 cashew nuts
13. Make ready 12-15 raisins

Instructions 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’s going to wrap it up with this exceptional food pumpkin and carrot halwa recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!