Halwa is a traditional Indian sweet often made with carrots, but this butternut squash version is equally sweet and delicious. Serve the halwa in golden candy cups and top with bits of gold leaf, if desired, for an elegant look. To save time, shred the squash in your food processor.
- Portion size 20 servings
- Credits : Canadian Living Magazine: December 2012
- 1 lb butternut squash peeled, seeded and grated (about 4 cups)
- 1 cup granulated sugar
- 2 tablespoons ghee melted
- 2 tablespoons butter melted
- 1 tablespoon all-purpose flour
- 1 can evaporated milk
- 1/2 teaspoon ground cardamom
- 2 tablespoons chopped pistachio nuts
- 2 tablespoons finely chopped blanched almonds
MethodPat squash dry. In large saucepan, combine squash with sugar; cook over medium heat, stirring constantly, until almost no liquid remains, about 15 minutes.
Mix ghee with flour until smooth; stir into squash mixture. Add evaporated milk and cardamom; cook, stirring constantly, until mixture resembles stiff mashed potatoes and almost no liquid remains, 20 to 25 minutes.
Scrape into parchment paper–lined 8-inch (2 L) square cake pan; smooth top. Refrigerate until firm, about 1 hour.
With wet hands, shape by 2 tsp into balls. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Top with pistachios and almonds.
Nutritional facts Per piece: about
- Fibre 1 g
- Sodium 30 mg
- Sugars 12 g
- Protein 2 g
- Calories 93.0
- Potassium 127 mg
- Cholesterol 9 mg
- Saturated fat 2 g
- Total carbohydrate 15 g
- Iron 1.0
- Folate 3.0
- Calcium 6.0
- Vitamin A 23.0
- Vitamin C 8.0