One of my favorite Autumn desserts, Pumpkin Halwa! I’ts lightly sweet, naturally caramelized and luxuriously spiced with saffron and cardamom. Not only is it delicious, but the easiest dessert to make. I make it quiet often in the fall and also add it to my oatmeal or layer it into a breakfast parfait. Use any winter squash or pumpkin for this recipe, though, I think butternut and kabocha squash makes the best halwa. This recipe is for butternut, I’ve also tested it with kabocha exactly the same way and both taste amazing.
Butternut Or Kabocha Halwa
INGREDIENTS
- 2 tablespoons Ghee or e.v coconut oil
- 16-18 oz butternut peeled, deseeded and diced
- 2 cups full fat Oatmilk or other plant milks you normally have, I like the richness of Oatly Oatmilk (not sponsored)
- 3 tablespoons coconut sugar
- ½ teaspoon saffron
- 1 teaspoon ground Cardamom
- ½ cup mixed chopped nuts to garnish (pistachios, almonds, cashews are best)
- pomegranate arils to garnish
INSTRUCTIONS
- Warm a large sauce pan or wok.
- Add the Oatmilk, saffron, cardamom and butternut and bring it up to a boil.
- Lower the heat to a simmer and cook for about 12-15 minutes stirring frequently, until the butternut is soft, falling apart and the milk is almost gone.
- While the butternut cooks, heat a tablespoon of ghee or coconut oil and add the nuts. Fry on very low heat for 4-5 mi till slightly golden. Set aside to cool and crisp.
- Back to the butternut mixture. Add the coconut sugar and cook for another 7-8 minutes, the sugar should start to caramelize. Add the remaining ghee or coconut oil and sauté constantly for about 5 minutes till the butternut halwa caramelizes and the ghee starts to separate.
- Transfer to small pretty dishes, garnish with nuts and pomegranate arils.
BEST served warm or at room temperature. MAKES ABOUT 4-8 SERVINGS depending on appetite.
Leave a Reply