Weekend dessert: Pumpkin pudding

Pumpkin was one thing my mother had to struggle with to feed me when I was a child. I grew up in a joint family which meant that there was a common kitchen for everyone and everyone had to eat the same food though the individual tastes were different. So, on days that the pumpkin curry would be made, I would fake a tummy ache. Over the years, I realised the effort that goes into cooking food, and I began eating what was cooked without throwing a tantrum. And now of course, I value food more than ever, I love all that I cook, and if anyone else cooks anything at all for me, I feel grateful!

Yesterday, my husband brought home a large pumpkin. Now, there were two challenges for me – to chop it up, and to cook something interesting out of it. These days I really love these little challenges for they take my mind off from a lot of trashy thoughts, and the foodie that I am, I am ever on the lookout for easy effortless dessert projects! So, I made some pumpkin pudding today, and I actually was surprised when it turned out great. Here is my recipe for pumpkin pudding.

Ingredients:

Pumpkin 500 g

Semolina 1/2 cup

Brown sugar 1/2 cup

Cinnamon powder 1 teaspoon

Ghee/ Clarified butter 2 tablespoon

Chopped cashews, almonds, walnuts and raisins

Procedure:

Peel off the pumpkin, chop into small pieces, and boil them in water until they are well cooked. You can also pressure cook with one whistle on the cooker. Cool the pumpkin pieces down and grind it into a fine paste. Keep this aside. Now heat the wok, and add a tablespoon of ghee. Fry the chopped nuts in ghee. Once, you get the aroma of roasted nuts take them out of the wok. Add a tablespoon of ghee and pour in the semolina. Roast the semolina on medium flame. Take care so that it does not get burnt. Now add brown sugar and the pumpkin puree. Keep the flame on medium and keep stirring for the next five minutes. Cook until the pudding thickens. Add the nuts and raisins. Serve it hot.

The best part of this pumpkin pudding is that apart from the task of peeling and chopping the pumpkin, it involves less effort and time. Also, since pumpkin has a natural sweet taste, you do not have to add a lot of sugar. Moreover, if you have a pumpkin lying around in your kitchen, this recipe can transform it to a pleasant surprise. Trust me, pumpkin pudding is not at all weak as a weekend dessert! Enjoy! 🙂

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