Ingredients
Yellow Pumpkin- 1 big piece
Beet root – 1
Carrot- 2
Wheat flour- 1/2 cup
Sugar – 2 cups
Ghee – 1/2 cup
Cardamom pdr – 1/2 tsp
Cashew nuts – few
Preparations
Peel the skin from pumpkin, beet root and carrot. Cut it into medium size pieces.
Put it in a vessel and add enough water just to cover the vegetable and cook it till soft. OR put the vegetable pieces in a idli plate/ steamer plate and steam cook it for 10 to 15 minutes.
Allow to cool and grind it to a fine paste.
Keep a thick bottom kadai on the stove and add a tablespoon of ghee.
Add wheat flour and fry till nice aroma comes out.
Add vegetable paste and mix well. Cook it on medium flame stirring continuously till it become thick.
Add sugar and stir continuously till it blends well with the paste.
Now add ghee little by little and mix well.
Add cardamom powder and mix it stirring till the halwa leaves the sides of the kadai and the ghee starts to ooze out.
Transfer to a greased bowl and garnish with chopped cashew nuts.
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