WHITE PUMPKIN WHEAT HALWA


I ordered my weekly vegetables online,and I

normally receive cut slices of white pumpkin.

This time I received one whole pumpkin.

I think the pumpkin had too many of my stares,

and thoughts of what to do,as I didn’t have the

mood to cut it through.My mind for a weekend

dessert was something else , but here came a

power cut and as my oven is not connected to

the inverter,I had no option than to cut open

this pumpkin , and got ready to make a halwa

with it . Grated the vegetable…..after I finished

the power was back 😢.Whew!

Anyway no regrets as the dessert was amazing .

I have posted halwa recipes with this vegetable,

but this time there was an addition of wheat

flour and pistachio garnish .No colour , as I

wanted the pistachios to look contrasted to the

white colour.

To the recipe now

INGREDIENTS

300-400 gm white pumpkin grated

3/4 cup wheat flour

1 tsp cardamon powder

1/2 tsp nutmeg powder

3/4 cup ghee

1 cup sugar or to taste

1/2 tsp salt

1/2 cup milk / coconut milk

A handful of crushed pistachios

METHOD

Heat 1/4 cup ghee,and add the grated pumpkin.

Cook till it is partly dry and add the wheat flour

and mix well .

Keep mixing for 10 minutes adding 2-3 tsps of

ghee at intervals.

Add sugar and the rest of the ingredients,and

keep mixing till the mixture turns thick into

one lump.Keep adding the remaining ghee

gradually at intervals .

Transfer to a tray and top with pistachios .

Note : A question may arise why I didn’t

roast the flour first, and then add the

pumpkin.Had I roasted the flour the colour

would have changed light brown and the

taste would have been different . I wanted

the halwa to be white and the blend was

excellent!

Check link for my previous post on the same

Vegetable https://calinskitchen.com/2016/03/01/white-pumpkin-and-coconut-milk-halwa/

BEETROOT CASHEW KATLI


Sweet stories in the air for Diwali, and thought

to share my new try ,a healthy nutritious sweet

which no one will resist .

I have tried many sweet and savoury recipes

with beetroot .

Even in the making of Red Velvet cake ,I avoid

using color and use only beetroot extract.

Now coming to katli,I tried this before by just

grinding the beetroot to a paste,but I did not get

the expected result.

This time I made the beetroot paste,spread it on

a parchment paper and baked for 15 minutes ,

switched off the oven and allowed to cool in the

oven itself (I used only 1 beetroot so the timing

is enough).

This method , tasted very good . the raw taste of

beetroot was absent,and the color was good.

So now let me share this recipe with you all.

INGREDIENTS

1 cup cashewnuts

1/2-3/4 cup sugar

1 beetroot ( follow instructions above)

A pinch of salt

1/4 tsp cardamons powder

2 – 3 tsp.ghee

1/4cup milk powder

1/8 cup water.METHOD

•Heat the sugar and water till 1 string

consistency .

•Add the finely ground cashewnuts,beetroot

puree,salt and mix on a low flame.

•Add the rest of the ingredients and mix till it

forms a like a ball of dough.

•Remove from fire and keep stirring with a

spatula .

•Transfer to a greased plate and slightly roll to

get a thin layer.

•Dab the silver vark on and cut into shapes you

like.

DATE AND NUT BARS


This is a very healthy sweet .Those who don’t prefer the top baked crust can serve only the date and nut layer.Its a wholesome meal,for people who want to skip a meal.

INGREDIENTS

2 cup seedless dates (steamed for 20 mins)

2 cups almonds

1 cup coconut scrapings ( desiccated coconut

can be used)

2 tblsp. honey

1/2 tsp.cinammon powder

orange essence/ grated rind of 1 orange

Roast almonds.blend coarsely along with all

other ingredients.

For the oatmeal crust:

200 gm rolled oats

3/4 cup flour

150 gm butter

3/4 cup demerara sugar (brown sugar)

1/2 tsp.baking powder

1/8 tsp.ground cinammon

Pulse all these ingredients in a blender untill

crumbly and comes together.

Grease  a baking tray,and press half of the

crumble.

Spread the date mixture on the crust.

With the remaining crumble press to compact.

Bake in a moderate oven(180 degrees) for 20 to 25 mins.Cool.

Cover with a plastic wrap and place in a

refrigerator  for at least an hour so you can cut

firm and easy.

You could store this for a week in the

refrigerator.