Tag Archives: pumpkin recipe

Pumpkin Pie

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When my pie crust turned out very well, how to wait for the other recipe and now here comes my Pumpkin Pie for Halloween Day. A very easy, simple, tasty and mouth-watering dish. I would say this as Kids Favorite. Let us move on to the recipe…

Do check other baking recipes in this link: https://madraasi.com/recipes/baking/

Ingredients:

  • Pumpkin – 300 gm
  • Pie crust – 1 no
  • Honey – 2 tbsp
  • Butter – 1 tbsp
  • Salt a pinch

Preparation:

  • Prepare Pie Crust: https://madraasi.com/2015/10/25/pie-crust/.
  • Peel and grate the pumpkin, keep it aside.
  • Heat butter in non-stick vessel, add in the grated pumpkin, salt and pour the honey.
  • Cook for 5 mins.
  • Preheat the oven to 180 degree C.
  • Pour in the cooked pumpkin mixture to the pie crust.
  • Bake for about 10 mins or until the pumpkin gives a classy appearance in 200 degree C.
  • Remove the oven and allow it to cool down.
  • Cut to desired shape and serve.

Serve at room temperature.

Note: You can also garnish with chopped pistachios and serve it.

Pumpkin Kheer / Poosani Payasam

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As already I shared more than 10 kheer/payasam recipes, since I am payasam lover. This pumpkin kheer also gets listed in my kheer collections. I have prepared this kheer with the jaggery syrup. It was delicious with a wonderful aroma of both pumpkin, jaggery and ghee/clarified butter.

This one of the festival recipe and can be served as an offering to God. Let us move on to the recipe…

Pumpkin Kheer / Poosani Payasam

Pumpkin Kheer / Poosani Payasam

Ingredients:

  • Pumpkin (yellow) – 250 gm
  • Jaggery syrup – 200 ml
  • Ghee / Clarified Butter – 1 ½ tbsp.
  • Cashew nuts – 10 nos
  • Raisins – 8 nos
  • Milk – ¾ litre
  • Cardamom powder – ½ tsp

Preparation:

  • Peel and grate the pumpkin, pressure-cook with water for 3 whistles.
  • Remove the lid when the pressure subsides.
  • Heat ½ tbsp of ghee/clarified butter in a kadhai, add in cashew nuts and cook until they turn golden brown.
  • Add in the raisins and cook until they double in size.
  • Transfer it to a bowl.
  • Pour in the milk to that kadhai, add keep in medium flame and wait until they boil.
  • Mash the pressure-cooked pumpkin, and pour it to the milk, give a stir and allow it to boil for 10 mins.
  • Pour in the jaggery syrup, when the milk reduces to half the quantity or thickens and cook for another 15 mins.
  • Pour in rest of the ghee / clarified butter, give a stir and cook until the raw smell goes off.
  • Reserve few roasted nuts and add in the roasted cashew nuts and raisins, give a stir and cook in medium flame for another 10 mins.
  • Transfer it to a bowl.

Serve hot by topping the reserved nuts.

Pumpkin Halwa

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Thought of preparing some dessert and found red pumpkin in a large amount in my refrigerator and planned to prepare this as Halwa because no one in my home loves to have pumpkin unless prepared as dessert. This Yellow Pumpkin Halwa is a simple and delicious sweet made during festival. I have made this Halwa with less quantity of ghee/clarified butter compared with other halwa. Kids loved this halwa a lot. Let us move on to the recipe…

Pumpkin Halwa

Pumpkin Halwa

Ingredients:

  • Pumpkin – ¾ kg
  • Sugar – 200 gm
  • Clarified Butter / Ghee – 3 tbsp
  • Cashew nuts – 10 nos
  • Raisins – 8 nos
  • Almonds / Badam – 8 nos

Preparation:

  • Peel and roughly chop the pumpkin.
  • Soak almonds/badam for 20 mins, peel of the skin and keep it aside.
  • Pressure cook the pumpkin with water for about 3 whistles.
  • Drain the water; bring it to room temperature and mash it well, ensure no lumps should be there.
  • Heat 1tbsp of clarified butter/ghee, add in cashew nuts and roast them till they golden brown.
  • Add in raisins and roast them till they double in size.
  • Add in the mashed pumpkin, start stirring continuously.
  • Add clarified butter/ghee little by little all over the sides of the halwa and start stirring by adding sugar.
  • Continue this process till the halwa changes dark yellow in color and the ghee separates out from the halwa and oozes on the sides.
  • Grease a tray or bowl with clarified butter/ ghee, transfer the halwa to the bowl.
  • Garnish them with chopped (lengthwise) almonds/badam/

Serve hot.