Pumpkin halwa

1. 1

   Trim, peel and finely grate the vegetables.

2. 2

   Combine them with milk, cardamom and sultanas in a large non-stick frying pan.

3. 3

   Heat gently and bring to a simmer, stirring occassionally.

4. 4

   Cook until the vegetables are tender and almost all the liquid has evaporated, stirring frequently as the mixture thickens.

5. 5

   Add butter, sugar, nuts, and rosewater or screwpine essence if using, and stir well.

6. 6

   Spread halwa out in a shallow pan to cool; garnish.

7. 7

   When cool, cut into squares and serve.

1 serving ≈ 188 g

Nutrition values are estimates. - means data is unavailable.