People across India celebrates Dussehra today (on October 15, 2021). Also called Vijayadashami, it calls an end to the nine-day-long Navratri celebrations. While North India celebrates Dussehra with Ravan Dahan, Bengalis mark this day with visarjan of the idol of Goddess Durga. While the mode of Dussehra celebration remains unique to each region of the country, what remains common for all food.
No festival seems complete without some sweets to indulge in. Festive season calls for dessert and sweets to keep the holiday mood going. This fudge is an easy to make Indian sweet with a twist of pumpkin that makes it unique. Palate is immediately curious about the source of distinct essence and flavor in this burfi or fudge. This fudge can be stored for up to 2 weeks in the refrigerator.
Veggies like pumpkin and bottle gourd can make wonderful sweets. Pumpkin, sweet potato, zucchini and bottle gourd are cooked to make wonderful sweets like halwa or burfi. These sweets need less sugar and are unique too. These are root vegetables and also allowed during fasting. So if you are bored of making curry try this sweet recipe.
For this recipe you will need only few basic ingredients that are easily available in most household kitchens or can be easily found in local grocery store. Enjoy the pleasure of making and sharing your own homemade dessert with pride.
Pumpkin – 300 gms (deseeded, peeled and cubed)
Milk – 3/4 cup
Full fat milk powder – 1/2 cup
Desiccated coconut powder – 1/2 cup
Sugar – 1/4 cup
Chopped pistachios & toasted coconut slices for garnishing – 2 tbsp each
Ghee – 3 tbsp
Cardamom powder – 1/2 tsp
A pinch of Himalayan pink salt
- Cut the pumpkin, remove the peel and the inner seeds and cut into small pieces.
- Place the pumpkin pieces in a steamer basket in a pot. Add water to the pot so it reaches to the bottom of the steamer basket and steam the pumpkin pieces until completely cooked through; a paring knife will pierce the flesh easily and it will take about 15 minutes. During the steaming, add more water to the pot if necessary.
- Now mashed steam pumpkin with the help of fork or potato masher. You should have 1 cup pumpkin puree.
- Line a tray with butter paper and keep it aside.
- Heat ghee (2 tbsp) in a nonstick deep pan and add mashed steam pumpkin. Cook till on a low flame for 5-8 minutes.
- Then add full-fat milk bring the whole mixture to a boil and then lower the flame.
- Cook the mixture on a low flame and keep on stirring in between. When the milk reduced to 75% then add milk powder, dessicated coconut, and sugar.
- Mix well and stir continuously. Cook it till the mixture reaches the consistency of making a burfi. Add a pinch of salt, cardamom powder and little ghee(1 tbsp).
- Pour the mixture into a greased tray and garnish with sliced pistachios and sliced coconut flakes.
- Let it rest for 2 hours in a refrigerator before slicing. Now cut burfi into desired shape.