- Press the sauté button. add 2 tablespoons of ghee to the pot, then add the cubed pumpkin. Sauté for 2 to 3 minutes until the raw smell of the pumpkin goes away. Add the almond milk and close the pot with the lid. Press the manual or pressure-cook button with the pressure valve in the sealing position. Cook on high pressure for 5 minutes. Do a quick-pressure release. Open the pot and press the sauté button. Mash the pumpkin with a fork or potato masher. Then add the sugar and cook for 2 to 3 minutes, stirring continuously. Add the desiccated coconut powder along with the cardamom powder and cook the halwa for 2 to 3 minutes more, stirring continuously until the mixture starts to thicken. Add the cashews, almonds, and raisins and cook for another 2 minutes. Stir in the remaining 2 teaspoons of ghee and mix. Garnish with more nuts and coconut powder, and serve warm.
Coconut pumpkin halwa
#myrecipe
#FoodismRepublicRewind
By Chandana Guptha
Jan, 30th
568
Servings
2 persons
Cook Time
30 minutes
Ingredients
7
- 9
Ingredients
- Ghee
- Pumpkin
- Almond milk
- Sugar
- Coconut grated
- Cardamom powder
- Cashew
- Almonds
- Raisins
