A silky smooth, luxurious, pumpkin halvah recipe. A great autumn sweet.
Author: Lail Hossain
Recipe type: Dessert
Cuisine: Bangladeshi
Ingredients
1 small pumpkin, cubed (approximately 4 cups cubed)
1 ½ cup milk
2-3 cardamom
3-4 one inch pieces of cinnamon
¼ cup butter
½ cup sugar
Instructions
Boil cubed pumpkin in milk.
Add cardamom, cinnamon and boil until pumpkin is very soft.
Let cool a bit. Discard cardamom and cinnamon pieces.
Puree pumpkin to a smooth silky paste.
Add butter/ghee in a pan.
Add pumpkin puree and sugar.
Cook in low heat stirring constantly, scrapping the pan bottom. Use a thick bottomed or non-stick pan.
Cook until the mixture is sticky and a mass pulls away from the bottom and sides of the pan.
Remove from heat. Let cool.
Divide into even portions to make bite size pieces.
Notes
Use a thick bottomed or non-stick pan for ease of cooking and avoid burnout. As pumpkin puree thickens, the halva needs to be stirred consistently to achieve a smooth texture.
Recipe by WithASpin at https://withaspin.com/2012/10/16/a-treat-for-eid/