My first try to make Pumpkin Burfi.
Wanted to try something which is sweet in itself so that I can avoid using added sugar. Added Mawa for binding and a little ghee.Delicious and flavourful!
1,5 cups of grated Pumpkin
200 grams Mawa/khoya
Ghee-3-4 table spoons
Nuts of your choice-2 table spoons
Method: Grate the peeled pumpkin.
If you are using ready to use mawa or store bought mawa then thaw it and crumble it.
In a pan add a table spoon of ghee and roast the crumbled mawa till it changes colour and also turns into a ball.It will take about 7 minutes.
Now keep the mawa aside.
In the same pan add another table spoon of ghee and roast the pumpkin till you get a sweet aroma. It will take about 5 to 6 minutes.
Now mix the pumpkin and the mawa and on low flame keep moving your hands until they blend together.
Once it forms a dough like consistency switch off the flame.
Add the remaining ghee and cardamom powder and some nuts.
Transfer it to a ghee smeared tin or plate preferably a rectangular or square one so that you get neat cuts.
Now garnish some nuts on the top and press lightly with the help of a spatula.
Refrigerate for about 2-3 hours and then cut them with the help of a knife into neat
I have used home made mawa.
You can knead 2 cups of Milk powder with cold milk to a dough preferably firm dough adding a little ghee.
Steam the dough for 5-6 minutes and when cool you can use it.