PUMPKIN HALYA

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

Steps:

1. Boil cubed pumpkin in milk.

2. Add cardamom, cinnamon and boil until pumpkin is very soft.

3. Let cool a bit. Discard cardamom and cinnamon pieces.

4. Puree pumpkin to a smooth silky paste.

5. Add butter/ghee in a pan.

6. Add pumpkin puree and sugar.

7. Cook in low heat stirring constantly, scrapping the pan bottom. Use a thick bottomed or non-stick pan.

8. Cook until the mixture is sticky and a mass pulls away from the bottom and sides of the pan.

9. Remove from heat. Let cool.

10. Divide into even portions to make bite size pieces.



Notes :

i. Use a thick bottomed or non-stick pan for ease of cooking and avoid burnout.

ii. As pumpkin puree thickens, the halva needs to be stirred consistently to achieve a smooth texture.