Entry 3: Pumpkin Carrot Halva

Ingredients:

• 2 Cups finely grated Pumpkin1
• Cup finely grated carrot
• 1/4 Cup Sugar
• A pinch of salt
• 1/4 tsp Cardamom pwd
• 6-8 cashews chopped
• 4-6 raisins chopped
• 2tbsps + 2 tsp Butter/Ghee
• 1/2 Cup Milk

Method:

Fry cashews and raisins in very little ghee.Keep aside.Heat the remaining ghee and add grated carrots and fry for about 2 mins. Add the pumpkin and fry for about 4-5 mins. Add milk and stir.Let it cook on low to medium heat till both the carrot and pumpkin are fully cooked this would take about 20-25 mins (keep stirring). Add sugar, cardamom, fried cashews,raisins and combine.Cook on medium heat stirring continuously, till the mixture thickens.Transfer onto a greased plate and let cool a little.When its still warm ,stuff it into a greased cookie cutter or mold and very gently remove the cookie cutter or tap the mold and decorate it.Serve warm with icecream of ur flavor or serve at room temperature.

Nutritional Benefits:

There's more to pumpkins or gummadikaya (as its called in Andhra Pradesh ) than great taste. This humble, inexpensive food is also nutritious, being rich in beta carotene(which reduce the risk of developing certain types of cancer and offers protect against heart disease.), potassium, Vitamin C , calcium and fiber, Pumpkins are a dieter's best friend as well. They are very low in fat, very versatile in their uses for cooking, from the fleshy shell, to the seeds.Pumpkin is the state fruit of New Hampshire. Carrots are excellent source of pro-vitamin A, vitamins C, D, E, K, B1 and B6. It is rich with biotin, potassium, calcium, magnesium, phosphorus, organic sodium and some trace minerals.
On a personal note this dish is a favourite of my Uncle.

Best of Luck.