Sweets made with vegetables containing water

like this is good to beat the heat during

summer.

I tried this with the combination of thick

coconut milk and it turned out yummy!

So let’s get into the recipe.
http://calinskitchen.com

INGREDIENTS
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
3 tblsp.cornflour
A pinch of edible camphor(optional)
1 cup ghee
Few cashewnuts
1/4 tsp powdered cardamon

METHOD

First peel off the skin from the pumpkin,and

remove seeds.

Cut into cubes and puree it in a blender.This

will give you approximately 1+1/4 cups of

puree.

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

flame .

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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