Sweets made with vegetables containing water
like this is good to beat the heat during
I tried this with the combination of thick
coconut milk and it turned out yummy!
So let’s get into the recipe.
250 gm white pumpkin
100 gm brown sugar ( add more if you like )
I cup thick coconut milk
A pinch of saffron strands
A pinch of salt
A pinch of edible camphor(optional)
1 cup ghee
1/4 tsp powdered cardamon
First peel off the skin from the pumpkin,and
Cut into cubes and puree it in a blender.This
will give you approximately 1+1/4 cups of
Heat 1 tsp.ghee in a thick bottomed pan and
lightly fry the cashews and set aside.
Into the same vessel,add the puree and allow to
cook till partially dry.
Then ,add the thick coconut milk.
Once this has reached a boil,add the cornflour
(Mix with a little water) after lowering the
After adding the cornflour increase the heat
and keep stirring till it is lightly thick.
Next add the sugar and half of the ghee.
Keep stirring.Gradually add the rest of the ghee
1 tbsp at a time.Add rest of the ingredients.
Note:You have to add ghee till the mixture leaves the sides of the pan and the mixture sticks onto the spoon .
Transfer onto a greased tray.Allow to cool Apply 1 tsp.of ghee on top.Cut into desired shapes.
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