Butternut Pumpkin Squash Halwa Recipes

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WALNUT HALWA



Walnut Halwa image

Make and share this Walnut Halwa recipe from Food.com.

Provided by roja khan

Categories     Pakistani

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 6

2 cups powdered milk
100 g walnut pieces
6 tablespoons oil
1/4 teaspoon cardamom powder
350 g condensed milk
2 eggs

Steps:

  • heat the oil in pan and add cardamom powder .fry for few seconds now add milk powder and fry it on low heat until it turn into golden.
  • add four eggs and cook until the eggs mixx milk powder very well.
  • add condensed milk and mix it well.
  • cook these all things vey well and add walnut mix it well.
  • grease a plate with very little oil and put halwa in plate.
  • when halwa cool down cut into small pieces and enjoy.

Nutrition Facts : Calories 487.1, Fat 31.7, SaturatedFat 10.2, Cholesterol 92.4, Sodium 192.3, Carbohydrate 37.9, Fiber 0.8, Sugar 36.5, Protein 15.3

BUTTERNUT PUMPKIN SQUASH HALWA



Butternut Pumpkin Squash Halwa image

Make and share this Butternut Pumpkin Squash Halwa recipe from Food.com.

Provided by PalatablePastime

Categories     Candy

Time 4h

Yield 1 pan

Number Of Ingredients 7

2 lbs butternut squash
1/2 cup almonds
5 cups whole milk
2 cups sugar
8 whole cardamom pods
2 teaspoons rose water
2 tablespoons ghee

Steps:

  • Soak almonds in warm water for about 2 hours. Remove the skins and pulse in a food processor until almonds grind to powder but not into a paste.
  • Peel the skin from butternut squash and cut into half lengthwise. Remove the pulp and finely grate using a mandoline or other grater. You should have 3 cups tightly packed shredded squash.
  • Meanwhile prepare milk-sugar syrup: place milk and sugar in a large heavy pot or Dutch oven. Cook the mixture until is gets thick and is reduced to about one fourth of the original quantity (30-45 minutes).
  • Take the cardamom pods, remove the skins and grind the seeds into a fine powder with your mortar and pestle.
  • In a large, wide bottomed pot, heat ghee on medium heat.
  • Add the grated butternut squash to the melted ghee. With a big slotted spoon, gently mix and cook the squash for about 20 minutes, stirring frequently, until the raw smell of squash disappears and color changes from yellow to orange-yellow.
  • Add the ground almonds and condensed milk-sugar syrup, cardamom powder and rose water. Gently mix and stir constantly until the mixture comes together in a solid mass (10-15 minutes).
  • Remove the halwa from heat and spread the mixture into a baking dish, allowing it to cool. Place dish, covered, into freezer for another hour to allow additional firming. Remove pan from freezer and cut halwa into small squares.
  • Serve chilled, or store up to one week, refrigerated.

Nutrition Facts : Calories 3325.7, Fat 102.5, SaturatedFat 41.6, Cholesterol 187.5, Sodium 758.8, Carbohydrate 574.8, Fiber 26.3, Sugar 487.2, Protein 63.7

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