Are you enjoying the burst of fall colors? Oh, the canopy of red, gold, and orange leaves! Enchanting, isn’t it? Down here in Texas, we are just starting to feel the cool weather this week. We still haven’t got our coats out of the closet yet but enjoying autumn harvest to the fullest. The candied pumpkin dessert or mishti kumrar morobba (মিষ্টি কুমড়ার মোরব্বা) is a guilt free recipe to satisfy the sweet tooth, as it is very easy to make and light in calories. The pumpkin season is not over until you enjoy these healthy gluten-free bite size Pumpkin candies! So good!! Like me, if you are looking for a new and delicious way to end a meal this fall, this dessert is for you? Quick, easy, flavorful, irresistible bite size pumpkin delight.
Candied pumpkin which is very similar to Turkish ‘kabak tatlısı’ (kah-BAHK’ TAHT’-luh-suh), is not only simple to prepare, it is also fancy enough for company. It’s a great way to get the full flavor of pumpkin your whole family loves minus the extra calories and carbs of a piecrust. Also, add the labor to that list. The candied pumpkin is almost effortless to prepare compared to pumpkin pie.
Pumpkin morobba is also a fun food for the little persons in your life who is starting to expand their repertoire of solid food. The bite size desserts are meltingly soft and work great as finger food (if you don’t mind sticky fingers). Each bite packs a great amount of flavor from the ghee and the spices yet not too overwhelming for young taste buds. Try this delicious candied pumpkin that will take you way beyond pumpkin pie.
Be brave and try this recipe during the holidays in place of pumpkin pie and you’ll never go back.
- 12 pieces of pumpkin squares, about 1” cubes
- 2 tablespoon ghee or butter
- 1 tablespoon sugar
- 4 tablespoon water
- 1-2 green cardamom
- 1 cinnamon stick, about 1” long
- Ground pistachio for garnish
- Wash and dry the pumpkin squares.
- Melt the ghee or butter in a small non stick pan. In medium-low heat, Fry all sides of the pumpkin cubes for about 6-8 minutes or until all sides are slightly golden. Set aside the fried pumpkin squares.
- In the same pan, make the syrup by combining the sugar, water, cardamom and cinnamon.
- Once the syrup boils, add the fried pumpkin pieces and simmer for 8-10 minutes in low heat until soft.
- Garnish with pistachio and serve.
The candied pumpkin dessert is best served warm.
রেসিপিঃ মিষ্টি কুমড়ার মোরব্বা
উপকরনঃ
১২ টুকরো মিষ্টি কুমড়ো কিউব, প্রতিটি ১” কিউবের মত
২ টেবিল চামচ ঘি অথবা বাটার
১ টেবিল চামচ চিনি
৪ টেবিল চামচ পানি
১-২ টি ছোট এলাচ
১ টি দারচিনি, প্রায় ১’’ লম্বা
পেস্তাবাদাম গুড়ো, সাজানোর জন্য
প্রস্তুত প্রণালীঃ
১. কিউব মিষ্টি কুমড়োর টুকরোগুলো ধুয়ে পানি ঝরিয়ে নিন।
২. মাঝারি তাপে একটি ছোট ননস্টিক প্যানে ঘি অথবা বাটার গলিয়ে নিন। মিষ্টি কুমড়োর টুকরো গুলোর উভয় পাশ হালকা ভাবে ভেজে নিন, ৬ – ৮ মিনিট বা যতক্ষণ না একটু সোনালি রঙ হয়। মিষ্টি কুমড়ো ভাজা হয়ে গেলে ঘি থেকে তুলে রাখুন।
৩. একই প্যানে চিনি, পানি, ছোট এলাচ এবং দারচিনি একসাথে মিশিয়ে সিরাপ তৈরি করুন।
৪. যখন সিরাপে বুদবুদ দেখা যাবে ভাজা মিষ্টি কুমড়োর টুকরো গুলো দিয়ে ৮ থেকে ১০ মিনিট কম তাপে নরম না হওয়া পর্যন্ত জ্বাল দিন।
৫. পেস্তা বাদামের গুড়ো দিয়ে পরিবেশন করুন।
Lail:
What a great recipe!!!
We also have something similar: Doce de abóbora. It is candied pumpkin cubes in syrup. The difference is we boil the pumpkin in syrup instead of pan-fry them first.
Have a great week!
Thank you so much, Denise. Pan frying the pumpkin pieces gives a slightly crunch to the dessert instead of the mushyness when pumpkin is boiled. On top, the butter/ghee mixed with the syrup adds an irresistible aroma to the pumpkin dessert. Glad you like it. Thanks a lot.
I am crazy for anything pumpkin or winter squashes. These candied pumpkin bites look totally irresistible!
The pumpkin morobba are really irresistible. Thank you Angie.
Interesting Lail I haven’t had like this
Before, making this morobba, I hadn’t tried pumpkin this way either. However, they were too good not to share. Thanks for stopping by, my friend.
those look fab! Pumpkin is my new love, I bet they are delicious for the kiddo ( and me!)
They are delicious sweet treats with very little sugar, Making the pumpkin desserts great for both adults and kids. Thank you, Jehanne.
A very special treat. I bet that candied pumpkin tastes heavenly.
Cheers,
Rosa
The pumpkin morobba is very aromatic and tastes divine. Thank you, Rosa.
Wow! This looks terrific! Love this idea — although I think I’ll serve it with pumpkin pie, not instead. 🙂
Haha, that works too, John since the candied pumpkins don’t need a lot if time to cook. Thanks a lot.
YUM -this sounds like gulab jamun -only with pumpkin!
That’s an awesome way to describe the candied pumpkins, Shashi. Sounds healthier too. Thank you, dear.
I’m noticing a bite-sized trend lately 🙂
I know. I wasn’t actually planning to publish the pumpkin desserts until late next week, but don’t have the translation ready for the recipe I wanted to share today. Stay tuned for a very warm and comforting meal for the next post. Thank you, Francesca.
I’m enjoying the autumn colours in your posts, our spring has been full of rain so I can’t really appreciate it right now!
Your candied pumpkin would be AWESOME as cute little personalised presents 😀
Cheers
Choc Chip Uru
Thank you, Uru. The candied pumpkin bites are an excellent choice for personalized presents.
It’s been raining a lot here also this week. Looks so depressing and I’m missing gorgeous autumn sunlight. Thank you!
I love these candied, bite size pumpkin…they sure look delicious…great with a touch of cardamon…
Hope you are having a wonderful week Lail 🙂
Thank you Juliana. Yes, the cardamom and cinnamon adds a wonderful flavor to the morobba. Wishing you a great week, Juliana.
This looks delicious! I would never have thought to candy pumpkin! I love the color and all the spices you use. Any excuse to bread out the cardamom pods is fine by me! Pinned!
I agree Lindsey that candied pumpkin is not very common here in the states. However, there are similar versions as close as in Mexico and also in the Middle east. My version is a bit different with the use warm spices and pan frying in ghee/butter. I am glad you like them. Thank you! Also, thank you for pinning.
I just had to track down this recipe after I saw your photo in the Food Photography G+ group. I think the photo just before the recipe is my favorite. I absolutely love pumpkin and I can’t wait to try this! Do you think I could used ground cinnamon instead of a cinnamon stick? I don’t really want to buy them for one recipe if I don’t have to.
That is very sweet of you to hunt down the recipe, Stephanie. Thank you so much. I like the subtle aroma of cinnamon so always use the sticks. However, ground cinnamon would work fine too. Unless you love intense, overpowering cinnamon smell, just use a pinch. Have fun making the candied pumpkins.
Thank you for stopping by. Hope to see you around again soon.
This must be delicious, I love the mix of spices! I bet it would be great with any squash, or even sweet potatoes!
Yes, other types of squash would work or this recipe too. Thank you for stopping by Charlie. Hope to see you around again soon.
Embracing the “sweet side” of the pumpkin in bite size is such a good idea!
It sure is. Glad you agree, Sabine. Thank you!
Your candied pumpkin sounds divine! I’d get a revolt if I skipped pumpkin pie on Thanksgiving, but I’d still like to try your recipe 🙂
I understand Liz ;). However, the candied pumpkin would still be a great dessert alongside pumpkin pie 🙂 Thank you!
Wow, it does looks like a fancy sweet. Would love to give it a try
Thank you, Indu. Yes, the morobba is very elegant yet very easy to prepare. Hope you give this a try soon. Thanks!
The perfect food for Halloween. It looks so good and I bet that it’s super tasty. In fact I think that I will find out myself as I am going to try the recipe next week.
I would love to know how yours turn out Irene. Thanks a lot!
These are the cutest pumpkin bites I ever seen!
Totally agree. Thank you!
This looks like a really interesting dish! I absolutely love pumpkin and squash, especially right now when they’re in season 🙂
If you love pumpkin and squashes, you’ll definitely love the candied pumpkins, Hilary. Give it a try while pumpkins are still in season. Thank you for stopping by.
Such a unique and tasty treat!
Thank you, Kiran.