Wednesday, December 1, 2010
This is a sweet dessert of South Asian. They have different varieties which is made with semolina, rice, sago, vermicelli, carrot, almond, chana dhal and many more normally boiled in milk, sweetened with sugar and flavored with cardamom, raisin, pistachio or almond. It varies from region to region.
But now I used fresh pumpkin, first boil then mash them. Quantity of sugar is entirely up to you. This is so creamy and light, best taken after completion your main meal. Cashew and raisin can be fried in ghee (clarified butter) but I just roasted my cashew without them.
250g pumpkin mashed
1 C milk
1 C water
1/2-3/4 C sugar
1 tsp cardamom powder
2 T raisin
2 T cashew roasted
* Place water and milk in a deep pot, bring to boil.
* Add in sugar and mashed pumpkin, stir until sugar is dissolved.
* Now add the cardamom, stir and remove from heat.
* At the time of serving garnish with raisin and cashew.