Pumpkin Halwa

INGREDIENTS
Yellow pumpkin - 2 cups (chopped and deseeded)
Jaggery/Palm Sugar/ Brown Sugar - ¼ cup +2 tbsp
Homemade Ghee - 3 to 4 tbsp
Cardamom powder - ⅛ tsp
Water - ¾ cup
Cashews - 6
Raisins - 1 Tsp

Preparation :
Add a tbsp of ghee in a pressure cooker and add the cut pumpkin pieces and saute them nicely in low flame. It may take 5-7 minutes.
Then pressure cook pumpkin ¾ cup of water for 2-3 whistles. Open the cooker once pressure released.
In the meantime, Heat a pan with a tbsp of ghee and add cashews and raisins, fry them until golden brown.
Remove from the pan once done. Mash the cooked pumpkin pieces well with a fork.
Now add mashed pumpkin to a pan and fry them for two minutes in low, medium flame.
Then add required amount of jaggery/brown sugar & powdered cardamom to it and mix well.
After adding sugar, the mixture will be liquefied and gets thicken up with time.
Continue stirring and add the remaining ghee little by little.
When the halwa forms a whole mass and doesn't stick to the pan, add ghee fried cashews & raisins
Give a quick and switch off the flame.
Remove from the pan once its warm and serve in bowls.

Disclaimer: If feeding to baby under 12 months, do not add sugar or honey. You may use date puree for sweetening.

For babies, above 12 months, we recommend do not add white sugar, you may use honey, jaggery or date puree for sweetening.

Always check with your pediatrician before introducing any new food.
Pic Source: Google
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