Sihi kumbalakayi ( sweet pumpkin) bread without oven

 

Ingredients 

Sihi kumbalakayi ( yellow pumpkin sweet pumpkin)—puree —2 cups

Jaggery powder (Bella//gud)—1/2 cup

Sugar-1/2 cup

Maida flour (all purpose flour)—2 1/2 cup

Baking powder—2 teaspoons

Baking soda—1/2 teaspoon 

Refined oil (sunflower i have taken)—1/2 cup

Salt—1/2 teaspoon 

Raisins (drakshi)—1/3 cup

Vanilla extract (essence)—1 teaspoon 

Badami (badam//almonds),cashews (godambi)—1/4 cup chopped 

Spices 

Cinnamon powder (dalchini)—2 teaspoon 

Nutmeg powder (jaikai//jaiphal)—1/2 teaspoon 

Cloves powder (lavanga)—1/2 teaspoon 

Ginger powder—1/2 teaspoon 

Method 

Cut the pumpkin in half ,remove the seeds and inner fibres.

Cut into smaller pieces and peel the skin.

Chop into cubes.

Place the pumpkin pieces (cubes) in a bowl,and place in a pressure cooker or steamer or over boiling water.( do not add any water)

If your using pressure cooker,cook for 3 whistles.

Otherwise cook until soft.

Let it cool completely.

Puree the cooked pumpkin in mixer grinder jar or food processor or hand blender.

Pre heat a thick bottomed kadai or pan on medium flame.

Put a parchment paper in a  baking pan or baking bowl and grease it with oil.

Now mix together pumpkin purée,oil,sugar,jaggery powder,vanilla essence until well  blended together.

Place a sieve over the above bowl,and add maida,baking soda,baking powder,salt and spice powders.

Sift it and stir the dry ingredients into the pumpkin purée mixture.

Blend well using a spatula.

( do not over mix the batter,just mix until they are mixed well together).

Add in raisins and badam cashews and mix.

Pour into the prepared baking tin.

Place in the pre heated kadai and cook for about 50 to 60 minutes on low medium flame.

Cook until done that’s when a tooth pick inserted in center comes out clean.

Take out and cool completely on a wire rack.