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White Pumpkin Halva

This is a delicious Indian sweetmeat. White pumpkin may be obtained from Indian or Pakistani food shops. If wrapped and stored in an airtight tin, White Pumpkin Halva will keep for between

2 and

3 weeks.

4-6

2½ lb. white pumpkin, peeled and grated

2 pints milk

8 oz. sugar

2 tablespoons rose water

2 teaspoon grated nutmeg seeds of

10 cardamom pods, coarsely crushed

8 oz. blanched slivered almonds

1 teaspoon butter

In a large saucepan, combine the grated pumpkin and the milk. Place the pan over moderate heat and bring the mixture to the boil. Reduce the heat to low and simmer the mixture, stirring frequently, for 1 hour or until the mixture is thick.

When the mixture is thick, stir in the sugar. Stir until the sugar has dissolved. Cook for a further 2 minutes.

Stir in the rose water, nutmeg, half the cardamom and half the almonds. Remove the pan from the heat.

Using the butter, grease a large shallow dish. Pour the mixture into the dish. With a table knife or spatula, smooth over the top. Sprinkle the remaining cardamom and almonds over the top. Set aside to cool. When the mixture is cool, cover the dish with aluminium foil and place the dish in the refrigerator to chill for at least 2 hours or until the halva has set.

Remove the dish from the refrigerator.

Using a sharp knife dipped in cold water, cut the halva into squares. Serve at once.

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