Here is a delicious homemade Pumpkin Barfi. You do not need any special skills or festive occasion to make this dessert. You can use the same recipe and swap out the pumpkin with either carrot, beetroot or bottle gourd (I have tried all variations and can vouch for them). Happy Maha Shivratri to all celebrating.

Recipe

Pumpkin Barfi

(Makes 9 pieces)

Ingredients

500 grams grated yellow pumpkin
4 tbsp ghee, divided
2/3 cup milk
Pinch of saffron
1/2 cup sugar
1 tbsp cashew bits
1 tbsp slivered almonds
1 tbsp slivered pistachios
1/2 cup unsweetened khoya (reduced milk solids) or milk powder
1/4 cup unsweetened desiccated coconut powder
1/2 tsp ground cardamom
Silver leaf (warq) or chopped nuts to decorate (optional)

Method

Squeeze out as much liquid as you can from the grated pumpkin.

In a heavy based pan, melt 2 tbsp ghee over medium-low heat. Add the grated pumpkin and sauté for 5 minutes.

Cover and cook for 10 minutes or until the pumpkin turns soft.

Add the milk, saffron and sugar. Stir well, cover and cook for another 10 minutes, stirring a few times in between. Remove the lid and stir until all the liquid has been absorbed.

Add the nuts, khoya/milk powder, desiccated coconut and ground cardamom. Lower the heat and stir until the mixture starts to leave the sides of the pan. Add a tablespoon of ghee and stir until the pumpkin mixture comes together. Turn off heat.

Grease a small metal tray or pan with a tablespoon of ghee and transfer the cooked pumpkin to it. Use a rubber spatula to spread and flatten. Let the barfi cool to room temperature, then refrigerate for at least an hour. Once set, decorate it with the silver leaf or nuts. Cut into squares and serve.

Store the pumpkin barfi refrigerated in an airtight container for 2-3 days.