Ingredients:
- Pumpkin 1 kg
- Cinnamon 1- 1/2 stick
- Water 150 ml
- Sugar 150 gm
- Butter or clarified butter 4 tbsp
- Raisins 50 gm
- Coconut (grated and roasted) 2 tbsp
- Almonds (flaked and roasted) 2 tbsp
Method:
Cook the pumpkin, water and cinnamon until tender. Drain and mash the pumpkin. Heat butter or clarified butter . Add the pumpkin, cook stirring continuously. Allow the puree to reduce, thicken and darken, for about 10 minutes. Stir in the sugar. Continue cooking until the halwa reduces into a deep amber & glossy mixture. Spoon into a serving dish & serve hot, decorated with raisins, coconut and almonds.