Pumpkin Savoury | How to make Pumpkin Savoury

By Anjali Bhattacharjee  |  5th May 2016  |  
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  • Pumpkin Savoury, How to make Pumpkin Savoury
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Video for key ingredients

  • How to make Khoya

About Pumpkin Savoury Recipe

A sweet dish made with Pumpkin which tastes heavenly.

Pumpkin Savoury is a delicious dish which is liked by people of all age groups. Pumpkin Savoury by Anjali Bhattacharjee has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 8 people. You can find Pumpkin Savoury at many restaurants and you can also prepare this at home. This authentic and mouthwatering Pumpkin Savoury takes 20 minutes for the preparation and 50 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Pumpkin Savoury is a good option for you. The flavour of Pumpkin Savoury is tempting and you will enjoy each bite of this. Try this Pumpkin Savoury on weekends and impress your family and friends. You can comment and rate the Pumpkin Savoury recipe on the page below.

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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