I was looking for Pumpkin recipes that could be entrees or candy perhaps. Fall And Winter are the seasons to eat Squash and Pumpkin. I share my find with you, cher Reader.
I found an entire page of Pumpkin recipes that truly go from Soup to Nuts. You want to go there if you cook for Vegans and Vegetarians at Holiday time. I plan to make a Curry. See a recipe for Pumpkin Burfi below.
I am so happy to share Lord Ganesh made in Pumpkins for your enjoyment. See the dancing at the festival of Divali 2015 below:
Sweets are part of the annual Divali Festival of Lights. Pumpkin burfi made out of vari tandul and boiled pumpkin, sugar, ghee. I will be back when I know what the English equivalent of the Indian ingredients is to translate.
1 cup Red pumpkin boiled and smashed
1/2 cup Vari tandul
1/2 cup Grated coconut
1/2 cup Sugar ( +/- as required by you)
1 cup Water
1 pinch Kesari colour
2 drops Vanilla essence
3 tbsp Ghee + little for geasing the plate
1/4 tsp Cardamom (elaichi) powder
2-3 pinch Nutmeg (jaifal) powder
1 tsp each Charoli and Charmagaz
1/2 Cashew (kaju) pieces for garnishing.
1. Heat ghee in a kadai, add the vari tandul and roast the same as you roast for the sheera.
2. When it changes the colour to brown slightly, add 1 cup of water. Cover and cook till the water is dried up in slow flame.
3. Add the sugar, boiled and smashed pumpkin, grated coconut, and kesari colour. Keep stirring and cooking till it leaves the kadai.
4. Add elaichi powder, vanilla essence, charoli, charmagaz and mix well for another two minutes.
5. Transfer it into a greased plate. Allow it to cool. Cut into desired shape. Garnish with cashewnuts and serve.
Variation: with mango pulp, apple pulp, papaya pulp.
Preparation time: 30 minutes
Cooking time: 45-60 minutes