It is one of the easiest to make and the can be substituted with the other equally high prana vegetable - Ghia, ie Lauki
Choose white pumpkin [vellai pushnikai/peta] that is firm. Grate and use 2 cups measure for the halwa. In a heavy bottomed saucepan, place a heaped tablespoon of ghee. Add the the grated pumpkin and allow to cook over low heat. The veggie cooks in the water it releases.
Once tender, add to it 1 cup measure of jaggery [you may coarsely break and measure a cup]. Allow to melt and let the mixture get to a halwa form. Pound 2 pods of elaichi, add the powder.
Melt ghee in a skillet. When hot fry sliced cashews & raisins. Add to the pumpkin halwa with the ghee.
Carrot & Beetroot halwa can be cooked in a similar fashion - a cup of milk is to be added to cook the grated vegetable. Substitute the jaggery for 1 cup of sugar. Crumbled kova or cottage cheese may be added at the very end to give it the north india style finish.
Choose white pumpkin [vellai pushnikai/peta] that is firm. Grate and use 2 cups measure for the halwa. In a heavy bottomed saucepan, place a heaped tablespoon of ghee. Add the the grated pumpkin and allow to cook over low heat. The veggie cooks in the water it releases.
Once tender, add to it 1 cup measure of jaggery [you may coarsely break and measure a cup]. Allow to melt and let the mixture get to a halwa form. Pound 2 pods of elaichi, add the powder.
Melt ghee in a skillet. When hot fry sliced cashews & raisins. Add to the pumpkin halwa with the ghee.
Carrot & Beetroot halwa can be cooked in a similar fashion - a cup of milk is to be added to cook the grated vegetable. Substitute the jaggery for 1 cup of sugar. Crumbled kova or cottage cheese may be added at the very end to give it the north india style finish.
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