The best thing about using Pumpkin is that it is naturally sweet. This means we can reduce the amount of sugar and still have a satisfying desert. This is a very basic recipe. You can add in more flavors like cardamom etc. But I find the subtle pumpkin one of the tastiest
- A half kilo of pumpkin. Finely Grated. Do not squeeze it.
- Ghee, 3 tablespoons.
- 200 grams of unsweetened Khowa.
- 2 Tablespoons of sugar.
Heat ghee. When its nice and hot, add the grated pumpkin. Cook alternating between periods of high and low heat. Cook till its starting to stick to the pan. Taste it. There should be absolutely no rawness in its smell or taste.
Add the sugar. Don’t mix. Break the khoa into small pieces and spread it out over the pumpkin. Don’t mix this either. Cook on low heat till the khoa and sugar melt in. When they have almost melted in, start stirring. Mix well. Use your spoon to mash in the khoa pieces that resisted the heat. Don’t spare any of them.