Home | Veggie Table - Show #32

Veggie Table - Show #32

Pumpkin Halva

• 1 tbsp (15mL) -- Butter
• 2 tbsp (25mL) -- Raisins
• 2 tbsp (25mL) -- Cashew nuts - halves or whole
• 1 qt (1L) -- Milk
• 1 - (15 oz can (440mL) -- Pumpkin puree
• 2/3 cup (160mL) -- Sugar
• 2 -- Cardamom pods - seeds only
• ¼ tsp (1mL) -- Saffron (optional)

Heat small skillet over medium heat and when hot, add butter. When foam has subsided, add raisins and cashew nuts. Fry until cashews are a rich golden colour and raisins are plump and turn reddish. Remove with slotted spoon and drain on paper towels and reserve. In a large saucepan, bring milk to a boil. Whisk in the pumpkin, sugar, cardamom seeds and saffron. Mix well. Reduce heat, cover and let simmer until mixture reaches desired thickness. Some like this like a hot milkshake and others prefer the consistency of pudding. Garnish with raisins and nuts and serve hot.