Recipe by: Madhavi Sawant
Pumpkin ‘Sandhan’ or halwa is a traditional Maharashtrian recipe. It’s a healthy recipe made using jaggery and is rich in carotenoids, iron, and short chain fatty acids. This recipe makes a perfect snack for picky eaters and people having sweet tooth!
- Dry Fruits
- Clarified Butter (Ghee)
Wash rice. Rince it and spread it on a cloth or a plate. Let it dry in shade.
Once dry, roast the dried rice in a pan and grind it to make coarse flour.
Grate the pumpkin and add the grated pumpkin to the flour. (for 1 cup rice flour take 3/4th cup grated pumpkin)
Add half cup jaggery to the mixture. Adjust the quantityod jaggery per your taste.
Add a pinch of ground cardamom, and chopped dry fruits to this mixture.
Add water to the mixture and make the batter flowy, but not too watery. If you’ve seen idli batter, make it as thick as idli batter.
Now, grease a shallow plate/container with clarified butter and pour the mixture to this container.
Steam the mixture for 25 minutes in cooker or steamer.
Poke a toothpick in the mixture to check if it is ready.
If the toothpick comes out clean, the halwa is ready.
Photo Courtesy: Madhavi Sawant
You can make similar halwa using Cucumber and Jack Fruit.