Sihi kumbalakayi halwa ( yellow pumpkin halwa with jaggery)

 

Ingredients 

Sihi kumbalakayi (yellow pumpkin// cheenekayi)— 2 cups chopped to cubes.

Jaggery powder (Bella//gud)—1/4 cup

Pure ghee—4 to 5 tablespoon 

Saffron strands (kesar//kesari)—1 pinch

Cardamom pods (ellaki//elaichi)—3 

Cloves (lavanga)—3 to 4

Cashew nuts (godambi)—1 tablespoon 

Raisins (drakshi)—1 tablespoon 

Water—3/4 cup

Method 

Powder cardamom and cloves together and keep it ready.

Wash and chop the pumpkin into cubes along with the skin

 .(discard the seeds)

Take the chopped pumpkin pieces in pressure cooker,add water and pressure cook for 3 whistles.

Once the pressure reduces open the lid of cooker and mash into smooth puree using a hand blender or mixer grinder jar.

Now keep it back on fire ,add jaggery powder and ghee and mix well.

Add in saffron strands.

Then start cooking on medium flame stirring continuously until the mixture thickens and turns to glossy texture ..(at this stage you can add more ghee)

The colour changes from yellow to dark brown due to jaggery.

Once it thickens add the cardamom and cloves powder .mix well.

Keep stirring until the mixture starts leaving the sides of cooker ( halwa consistency).

Meanwhile heat ghee in a laddle,add cashews and raisins,fry them until raisins puffs up and cashews turns brown.

Pour this over halwa and mix well.

Serve delicious pumpkin halwa  hot or chilled .