Name: Pumpkin Halwa Mini Bundt Cake with Thandai Shrikhand Topping. recipe by Kavya Narang at BetterButter
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4
Ingredients: For Pumpkin Halwa:; 1cup - finely grated yellow pumpkin.; 1/2cup- milk.; 1 teaspoon- ghee.; 1/4 teaspoon- cardamom powder.; 1/2 tablespoon - sugar(I have taken less as the cake is sweet); For Cake:; 5 tablespoons- maida.; 2 tablespoons- powdered sugar.; 1 big pinch- baking soda.; 2 tablespoons - melted butter.; 2 to 3 tablespoons - milk.; 3 tablespoons -cooled pumpkin halwa.; Few drops- liquid yellow colour.; For Thandai shreekhand:; 1/4 cup - thick hung curd.; 1/4cup - powdered sugar (heaped); 1 teaspoon- thandai powder.; For Thandai powder:; 6 teaspoons - cardamom.; 6 teaspoons - black pepper corns.; 1 teaspoon -melon seeds.; 10- almonds.; 1 teaspoon- fennel seeds.

ABOUT Pumpkin Halwa Mini Bundt Cake with Thandai Shrikhand Topping. RECIPE

I have made these in microwave to retain the colour but it can be made in OTG too with equally good results.

Ingredients Serving: 4

For Pumpkin Halwa:
1cup - finely grated yellow pumpkin.
1/2cup- milk.
1 teaspoon- ghee.
1/4 teaspoon- cardamom powder.
1/2 tablespoon - sugar(I have taken less as the cake is sweet)
For Cake:
5 tablespoons- maida.
2 tablespoons- powdered sugar.
1 big pinch- baking soda.
2 tablespoons - melted butter.
2 to 3 tablespoons - milk.
3 tablespoons -cooled pumpkin halwa.
Few drops- liquid yellow colour.
For Thandai shreekhand:
1/4 cup - thick hung curd.
1/4cup - powdered sugar (heaped)
1 teaspoon- thandai powder.
For Thandai powder:
6 teaspoons - cardamom.
6 teaspoons - black pepper corns.
1 teaspoon -melon seeds.
10- almonds.
1 teaspoon- fennel seeds.

Instructions

For Thandai powder: Dry grind all the ingredients and store in airtight container.
For Thandai Shreekhand: Whisk together all the ingredients well and keep refrigerated.
For pumpkin halwa: Heat ghee in a non stick pan,add grated pumpkin and cook on low flame till soft and mushy .
Add milk and cook till milk evaporates .
Add sugar and cook for two minutes,cool it.
For Pumpkin halwa bundt cake: Sieve together all dry ingredients.
Mix melted butter, pumpkin halwa,milk and colour in another bowl. Add dry ingredients to wet ingredients and mix gently. Pour in well greased moulds and microwave it on high for two minutes.
Microwave timing may vary according to different microwaves,so please be careful.
When the mini cakes are at room temperature,serve them with thandai shreekhand.

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