If after reading this you have a sense of deja vu, that’s because this is basically the Gajar Ka Halwa recipe with pumpkins instead of carrots. Please reference this recipe if you’d like detailed pictures. As you can see from the ingredients below, I was unsuccessful in procuring two sugar pumpkins. I guess if you try to buy whole pumpkins after Halloween, it’s slim pickin’s. Instead, I substituted a butternut squash for the other sugar pumpkin. Any sweet squash will work, as long as you end up with at least 2 cups of fruit and adjust the amount of sugar accordingly.

Ingredients

• 2 whole Sugar Pumpkins (I substituted one Butternut Squash)
• 1/2 to 1 cup Sugar, to taste
• 8oz Ricotta or Mascarpone Cheese
• 1 stick Butter
• 1 tsp freshly ground Cardamom seeds
• 1 cup Milk (Whole or 2%)
• 2 tbsp Golden Raisins
• 1 tbsp Canola Oil

What to do

There are some short cut ways to peeling pumpkins. Go ahead and use them if you want. However, I must say this: Do not use any method that heats or partially cooks the pumpkin!! (I’m looking at you microwave-method) After peeling and seeding the pumpkins/squash, you will then have to grate it with a box grater or food processor. This will not work with soft, soggy pumpkin and will be a total mess.

In a large pot or dutch oven, add grated Pumpkin, Milk, and Sugar. Heat to med high. Stir until moisture is gone. This took almost an hour of constant stirring. Don’t worry the calories you expend will be replenished with this dessert. Next stir in Butter and Ricotta. After a while the halwa will start to pull away from the edges of the pot. When the fat starts to separate, turn off the heat. Add the Cardamom and stir.

In a small pan, heat the Canola Oil on medium heat. Add the Raisins and saute until they become plump and juicy. Pour over the Halwa and mix in. Serve warm from the pot or cold the next day.

Enjoy!