Vahchef with Indian food videos inspires home cooks with new recipes every day.
Vahchef with Indian food videos inspires home cooks with new recipes every day.
Prep time : 15 mins
Cook time : 40 mins
Total time : 40 mins
Author :Vahchef
Main Ingredient : Pumpkin
(42 ratings)
0 reviews so far
Servings : 4 persons
Published date : November 02, 2016
| • Red pumpkin(ripe) cut into small pieces - 3 cup. | |
| • Jaggery - 1-1/2 cup. | |
| • Ghee - 3-4 tablespoons. | |
| • Thick cocnut milk - 1/4-1/2 cup. | |
| • Medium thick coconut milk - 1/4-1/2 cup. | |
| • Thinnest coconut milk - 1/2 cup. | |
| • Cashews small pieces - 1 tablespoon. | |
| • Kismis(dry grapes) - 2 teaspoons. | |
| • Green cardamom powdered - 2-3 numbers. |
1. Heat some ghee in pan and fry the pumpkin pieces slightly to get rid of the raw taste. 2. Cook the pumpkin in a cooker for 2-3 whistles enough to get smashed. 3. Then grind it to a smooth paste in a mixer and keep it aside. 4. In a thick bottom vessel, melt the jaggery and strain it to get rid of the impurities. 5.Take another pan, and boil the ground pumpkin paste. 6. Mix the paste with jaggery and the thinnest coconut milk. 7. Once it comes to a boil, add the coconut milk with medium thickness. 8.Now lower the flame and let it boil. 9. Then add the thickest coconut milk.Let it heat up but do not boil. 10. Now, heat another pan, fry some cashews and kismis in ghee. 11. Pour it over the pumpkin-coconutmilk mixture. 12. Finally,sprinkle some cardamom powder on top.
Pureed fresh mango gives this cheesecake a light and soft texture and subtle. Bake cake u...
A tahini roll is a sweet bread roll served commonly in Turkey, Cyprus and the Caucasus....
Kala Jamun, a dark brown color jamuns coated with desiccated coconut powder is a variatio...
Coeur a la creme translates from the French as “heart of the cream.” Traditionally associ...
Bengal Gram recipe also called as "Hayagriva" is a traditional dessert made in most Madhw...
This mango smoothie is super creamy, where mango, milk, yogurt, and sugar is placed in b...
Its's a kerala cusine. It's authentic name is Mathanga(pumpkin) Pradhaman(kheer). My grandmom used to make the same kheer with ripe banana(plaintain), rice flakes etc..for special occassions...
Please don't doubt on the raw taste of pumpkin....Trust me! this recepie easily gets rid of the pungent taste of the vegetable.Must try at least once!!
|
About Recipe
|
|||||||||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||||||||
Easy recipes
Healthy Recipes
Dessert Recipes
Mutton and Lamb 
Indian Bread Recipes
Dal Recipes
Chutney and Pickles 
Indo-Chinese Recipes
Snacks and Appetizers
Low Fat Recipes
Chaat Recipes
Biryani and Rice 
Curry Recipes
Indian Sweet Recipes
Egg Recipes
Paneer Recipes
Chicken Recipes
Indian tiffins
Egg less Recipes
Soups and Salads
Indian Sea Food
Manchurian Recipes
Indian Drinks Recipes
Dinner Recipes
