I’ve become a little rather obsessed about eating pumpkin since knowing that is the Prophet Muhammed SAW favourite food.
Why not make up a Pumpkin Halvah instead of Gajar Halvah or a traditional Sujee this Eid? This recipe has been tweaked from the original so that it does not contain sugar or is of extreme high fat.
In doing research I found that Pumpkin Halvah is a traditional Arabian dessert, this luscious pumpkin porridge straddles the line between sweet and savory. The dish thickens as it cools, I served it while it was still quite warm straight after dinner but it could also be the starter dish before the main meal.
This recipe serves 4-6
500g pumpkin chunks
1 1⁄2 cups fat free milk
1/2 cup suki sweetener
1 tbsp honey
2 tbsp organic Woolworths maple syrup
1⁄4 cup almond flour
2 tsp. rose water
1⁄2 tsp. ground cardamom
1⁄2 tsp. kosher salt
1 cup powdered milk kilm
1/2 cup almonds, roughly chopped
1⁄4 cup raisins
1⁄4 cup golden raisins
2 tbsp. ghee or clarified butter
1. Firstly place raw pumpkin and milk in a blender and puree until smooth;
2. Transfer into a deep non stick pot and bring the mixture to boil. Cook, stirring often, for 15 minutes; reduce heat to medium, and cook, stirring often, until reduced and thickened to the consistency of loose peanut butter, about 1 hour. Add the suki, honey, maple syrup , almond flour, butter, rose water, cardamom, and salt, and cook, stirring often, until smooth, about 25 minutes more.
3. Remove pot from heat and stir in powdered milk; using a handheld blender or a food processor, puree halvah mixture until no lumps remain. Stir in 1/4 cup chopped almonds and raisins. Simmer on low heat for another 1/2 hour. Keep stirring often making sure the mixture does not stick.
4. Transfer halvah to a serving platter or bowl and sprinkle remaining almonds and raisins.
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