Pumpkin coconut halva with jaggery is a healthy dessert with no refined carbohydrates.
Ingredients
2 cups of shredded pumpkin
1 cup of grated coconut
1 cup of jaggery
1 cup of milk
2-3 tbsp of ghee
few cashews and a few raisins
3 cardamoms
2 cups of shredded pumpkin
1 cup of grated coconut
1 cup of jaggery
1 cup of milk
2-3 tbsp of ghee
few cashews and a few raisins
3 cardamoms
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Preparation
Shred the pumpkin with a cheese grater.
Grate coconut.
Powder the cardamom seeds
Shred the pumpkin with a cheese grater.
Grate coconut.
Powder the cardamom seeds
Procedure
Take the pumpkin into a pan and add milk. Cook the pumpkin with milk for 2-3 minutes on low medium flame with a lid on. Then add coconut and mix it well. Cook again for 2-3 minutes covered. While this is being done fry cashews and raisins.
In a small sauce pan take 1 tbsp of ghee and heat it on low medium. When the ghee is hot add cashews and fry for 20 seconds. Then add raisins and fry for 20 more seconds. Switch off the flame and keep it aside.
Check the pumpkin and coconut. If there is still some milk, remove the lid and stir it for a few seconds. Then add jaggery. Mix them well and cook uncovered. Keep stirring in between so it won't stick to the bottom. Keep stirring until the mixture thickens.
Add 1-2 tbsp of ghee and mix it and keep stirring until the mixture no longer sticks to the pan. Halva becomes delicious by frying in ghee. So this step is crucial. Add fried cashews, raisins and cardamom powder. Mix them well. Delicious pumpkin coconut halva is ready.
Take the pumpkin into a pan and add milk. Cook the pumpkin with milk for 2-3 minutes on low medium flame with a lid on. Then add coconut and mix it well. Cook again for 2-3 minutes covered. While this is being done fry cashews and raisins.
In a small sauce pan take 1 tbsp of ghee and heat it on low medium. When the ghee is hot add cashews and fry for 20 seconds. Then add raisins and fry for 20 more seconds. Switch off the flame and keep it aside.
Check the pumpkin and coconut. If there is still some milk, remove the lid and stir it for a few seconds. Then add jaggery. Mix them well and cook uncovered. Keep stirring in between so it won't stick to the bottom. Keep stirring until the mixture thickens.
Add 1-2 tbsp of ghee and mix it and keep stirring until the mixture no longer sticks to the pan. Halva becomes delicious by frying in ghee. So this step is crucial. Add fried cashews, raisins and cardamom powder. Mix them well. Delicious pumpkin coconut halva is ready.
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