White Pumpkin Halwa | Pika Chakula

White Pumpkin Halwa

2013-03-03
Ingredients:
White pumpkin – 2 cups
Sugar – 1 cup
Ghee – 2 tsp
Kesari powder, almonds and cashews

Method:
Grate the white pumpkin
Cook in a pressure cooker until fully cooked.
Prepare sugar syrup by boiling water with sugar on medium flame.
Drain the pumpkin and add to this sugar syrup.
When the mixture is thick, add ghee and color.
The halwa starts leaving the sides of the pan.
Garnish with fried nuts.

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Recipe Comments

  1. posted by Gamer959 on Mar 16, 2013

    I am planning on giving my cat pumpkin (not the pie mix) to help him with is constipation, how long does this take before I will see effects?

    Thanks!
    I was told to give 2 Tablespoons per cat, has anyone tried this with good results?

  2. posted by Dom L on Mar 21, 2013

    I’m tyring to make italian style meringues (or dutch or swiss, whatever you wanna call them). It involves beating the egg whites til foamy, then adding boiling hot sugar syrup to it. How do I keep that sugar syrup from immediately solidfying and creating sticky balls of sugar in the egg foam? I’ve tried using 50% corn syrup (also tried 100% corn syrup, but that wasn’t sweet at all), but it still solidifies once it hits the foam… I’m pouring it very slowly, in a small stream, if I go any slower, it starts to solidify in the pan before it even hits the foam.

    Any suggestions?

  3. posted by davemc74656 on Mar 21, 2013

    I made Gulab Jamun for Diwali, and I have lot of sugar syrup left.
    Its really thick, since I used 2 : 1 sugar : water to make it.

    Do you have any ideas for re-using the sugar syrup?
    Thanks!
    hptydpty, thanks for the information.

    By the way, my syrup is a week old and has not been refridgerated. Is it safe to use this syrup or should I throw it away?

  4. posted by Mackenzie P on Mar 26, 2013

    We are in the process of making our first batch of homemade wine, an Italian Chardonnay. It was a 6 week kit and was started on Apr. 9th… it has been 44 days… we tasted it and it is pretty dry and we were thinking of adding sugar syrup to sweeten it up a bit, but then someone else advised that maybe we shouldn’t do that and we should wait longer to see if it gets better.

    How much longer do we wait? In the mean time, we bought more supplies and 3 more kits and we want to bottle this batch so we can use the carboy to get started on the next three kits. The problem is, this batch is REALLY dry… so dry that it really isn’t drinkable.

    I am so confused and disappointed, I wanted it to come out good and it isn’t. Should I check the SG? If I do, what should it be at to be okay to bottle? If I add sweetener, will that change the specific gravity? When we went to step #3, degassing and clearing, the SG was .993 and that was on Apr 26.

    I so need some advice. Thanks.

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