The Pumpkin Delights : Two Recipes

Rich in Beta -Carotene  which helps us fight free radicals , potassium, vitamin C, magnesium, and many top quality essential nutrients, Pumpkin is one of my Favorite vegetable. I love its flashy orange color and the brighter it is the better it is. The best part is this gorgeous veggie is very low in calories too.

It is a super food and the only richest  single source of   carotenoids. Rich in dietry fiber Pumpkin helps us prevent and cure many diseases.

I just love it for it’s taste and the variey of dishes one can make from it. Pies, cakes, soups and our own Indian sweets kaddu ka meetha ,Kaddu ki Kheer, and also mouth watering khatti sabzi ( sour vegetable) with grinded mustard seeds. It goes very well with Poories.

I got a remarkable bright orange pumpkin today and converted it into cooling Kaddu raita ( Pumpkin Raita) and Kaddu ka meetha ( pumpkin Halwa or sweet)

Sharing the recipes with you. Both things were instant hits as my boys are very well aware of their heavely taste.

Pumpkin Sweet ( Kaddu Ka Meetha )


Grated Pumpkin – 2&1/2 cups

Milk -1/2 cup

Sugar – 1/2 cup

Cardamom – 5

Cashew nuts – 10

Almonds ( blanched) – 1o

Raisins – 10

Ghee – 1/4 cup (melted butter)


Soak the almonds in warm water, peel the skin and cut very fine . Keep Aside with raisens.
Roast the cashews in ghee until it becomes golden brown.
In a heavy bottom pan, heat 1 tsp ghee, add the grated pumpkin to it and stir well in low flame till the raw flavor is gone and the color changes slightly golden.
Add milk and cook till the pumpkin is tender and the mixture thickens a bit.
Add sugar and stir constantly on low flame .
Add 3 tsp ghee to it and stir well, put in low flame till the mixture leaves the sides and the aroma comes.
Add the roasted cashews, almonds, raisins  and grounded cardamom mix well and leave it for 5 minutes.
Serve hot or warm.
One variation of this meetha is without the milk. One can just roast the grated , steamed, mashed pumpkin in Ghee and add sugar and dry fruits. It all depends on how coloie concious you are 😀
I love it rich 😀
Pumpkin Raita  ( Kaddu ka raita )

2 cups red pumpkin (kaddu), peeled, steamed and mashed

1 teaspoon cumin seed power roasted (jeera)

2 to 3 green chillies, chopped

1 cup fresh curds

1 Onion – finely chopped

1 teaspoon ghee
salt to taste
For the garnish
2 teaspoons chopped coriander

For the seasoning

saron seeds ( mustard seeds) – 1/2 teaspoon
Fresh Kari patta – 5-6 leaves

Asafoitida ( Hing)  – a pinch


Heat the ghee and add asafoetida, mustard seeds, kari patta.

When they crackle, add the green chilles and saute for 15 seconds.

keep it aside

Peel, steam and mash the bright yellow pumpkin.

Let it cool completely.

Whisk the curds till smooth and add to the cooked pumpkin, onion, salt and the seasoning. Mix well.

Serve chilled, garnished with the coriander and roasted cumin powder.


5 thoughts on “The Pumpkin Delights : Two Recipes

  1. i do make the halwa just as u said but add a little khoya to it

    havent tried the raita will try one of these days

    It tastes great Monika and is cool and healthy too. I never ever put khoya to my halwa I think putting full cream milk and making it on slow fire does the trick and the dish tastes awesome. just a little extra malaiwala doodh. it is like home made khoya. very tiring as you have to keep stirring for a long time to make it dry but in the end just too good. try that one day.


  2. Not a sweet tooth. But that raita looks so inviting to beat this heat. Must try, Tikuli.

    Uma not a sweet lover .. bad goil 😀 .. I can’t do without them , Yes the raita is cool, I also make raw banana raita like that. try karo and tell me.


  3. looks so yummy tikuli…In case you have posted some generic recipes too of cooking vegetables in Kitchen and bar section lemme know. If you haven’t i look forward to some 🙂


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