Pumpkin Savoury | How to make Pumpkin Savoury

By Anjali Bhattacharjee  |  5th May 2016  |  
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  • Pumpkin Savoury, How to make Pumpkin Savoury
  • Prep Time

    20

    mins
  • Cook Time

    50

    mins
  • Serves

    8

    People

3

0

Video for key ingredients

  • How to make Khoya

About Pumpkin Savoury Recipe

A sweet dish made with Pumpkin which tastes heavenly.

The delicious and mouthwatering Pumpkin Savoury is a famous dish of West Bengal and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Pumpkin Savoury is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Pumpkin Savoury. Anjali Bhattacharjee shared this Pumpkin Savoury recipe which is perfect to serve for 8 people. The step by step process with pictures will help you to know how to make the delicious Pumpkin Savoury. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Pumpkin Savoury recipe at your home and surprise your family and friends.

Pumpkin Savoury

Ingredients to make Pumpkin Savoury

  • Red pumpkin 300 gm
  • Milk 1 litre
  • sugar 225 gm
  • Grated mawa 125 gm
  • ghee 1 tsp
  • cashew powder 4 tsp
  • cardamom powder 1 tsp
  • Rose water 1/2 tsp
  • cashew whole 8 pieces
  • Varak

How to make Pumpkin Savoury

  1. Boil the pumpkin until it softens.
  2. Next, boil the milk, add 50 gms of sugar and reduce it to 1/3rd of its quantity.
  3. Take a pan, add 25 gm mawa, 25 gm sugar, 4 tsp of cashew powder and cook over heat. When it softens, remove it aside.
  4. In another pan, heat the ghee, then add the pumpkin and fry for 10 mins.
  5. After the pumpkin is properly fried add 150 gm sugar, 100 gm mawa, cardamom powder and rose water. Keep cooking until it forms a dough consistency.
  6. After it cools down, divide it into 8 balls. In each ball, add the cashew nut and mawa paste inside and make a heart shape.
  7. Make a bed of the reduced milk and place the sweets on top of it.
  8. Garnish it with whole cashews and varak.

My Tip:

The dough should neither be of a very hard or very soft consistency.

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