Ingredients:
- 2 to 4 pounds of fresh pumpkin peeled and cut into small pieces
- 1/2 cup of cream of wheat/suji
- 1 cup of cane white sugar
- 3 green cardamom
- 1/2 cup of desi ghee or your choice of oil
- Almonds thinly cut for garnishing
Directions:
Cook the pumpkin pieces with one cup of water in a deep pot with green cardamom on low medium heat until it has completely softened and very little water is left in the pot. The pot lid should be tilted a bit.
Roast the suji in a different pot on medium heat until it changes colour lightly or becomes crispy.
Add sugar in the pumpkin pot and let it cook on medium-high heat for 10 more minutes.
Add roasted suji and dasi ghee and keep stirring until no water is left and it becomes thick. Turn off the heat and garnish with almonds and serve.
It is a very good desert and very good and soothing for your tummy.
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