Ingredients: Serves 4
- 1/4 to 1/8th tsp saffron
- 2 tbsp hot water to dissolve the saffron
- 540 gm (3 cups) white pumpkin, grated
- 270 gm (1 1/2 cups) sugar
- 70 gm (1/3 cup) ghee
- 4 green cardamom pods, powdered
- 10 to 15 cashew nuts (or more if desired)
- 1 tbsp golden raisins (or more if desired)
Method:
- In a mortar, place the saffron and put in the hot water. After 10 minutes, grind to a paste using a pestle. This will reveal the vibrant hue of saffron.
- In a wok or kadhai, place the grated pumpkin and over low heat cook until the water evaporates and the pumpkin is dry, this should take about 5 minutes. Make sure that the pumpkin is stirred constantly if not there is the danger of it getting burnt.
- Once the pumpkin is dry, add the sugar, the saffron mixture, increase the heat a little and cook until the sugar melts. Decrease the heat a little and cook until the mixture is a deep golden colour and dry.
- In a small wok, heat the ghee and add the cashews and raisins and fry until they are golden in colour.
- Stir in the ghee, along with the dry fruits to the pumpkin and cook until the mixture starts to leave the sides of the pan.
- Stir in the fragrant cardamom powder.
- Turn off the heat.
Note:
- This can be made ahead and stored in the refrigerator. It stays fresh for up to a week in the refrigerator and a month in the freezer.
- Tastes best when warm or at room temperature.
- Can be easily doubled, tripled or quadrupled for a larger crowd.