Growing up, I used to love pumpkin halwa so much. It is a yummy holiday and festival dessert.
Since I started Keto diet, I have ventured into making my favorite Indian desserts in keto style.
This recipe turned out to be easy and it satisfied my craving for pumpkin halwa.
The original pumpkin halwa recipe uses fresh grated pumpkin and milk and sugar. I used canned pumpkin puree and cream and healthy sweetener in this keto version.
INGREDIENTS
1 cup of pumpkin puree (canned)
1/4 cup of heavy cream
1/4 cup of butter melted
5 tablespoons of granular sweetener (baking stevia or erythritol or xylitol)
1/2 teaspoon of pure saffron
1 teaspoon of cardamom powder
A pinch of salt
2 tablespoons of roasted cashew nut pieces to garnish
PREPARATION
Warm the cream in a small bowl and add saffron to it and allow it to sit for a while.
Add 2 tablespoons of melted butter to a heavy bottomed pan and heat it up.
When the butter is heated add the pumpkin puree in it and sauté it for about 2 minutes.
Keep the heat on medium and add the cream with the saffron to the pumpkin puree. Be careful as it will start to splash as you mix it. Allow this mixture to cook, close the pan with a lid. Carefully open the lid and mix the mixture now and then. The hot gooey mixture will start bubbling and splashing, so be careful and keep the heat in medium through out the cooking process and keep stirring now and then.
After 10 minutes add the sweetener, salt and cardamom to this mixture and mix it well. Close the lid and allow it to cook.
Now add the remaining melted butter to the mixture and mix well and allow to cook for another 10 minutes till the mixture has thickened and does not stick to the pan anymore as you mix it.
Now remove the lid, mix well, the halwa is ready. Garnish with broken pieces of chshewnuts.
Remove from heat. Allow the halwa to cool for 15 minutes.
Enjoy your holiday pumpkin halwa!
Wellness and Food 