Pumpkin Tofu Halwa

Pumpkin Tofu Halwa has a nice aroma of cardamom with the roasting flavour of tofu, and creaminess of pumpkin. Taste best when served warm or cold.

Recipe Source Link:https://www.mygingergarlickitchen.com/exotic-pumpkin-tofu-halwa-recipe/

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RECIPE INGREDIENTS

» For Mawa aka khoya (dried milk) //

• Non-fat milk powder - 1 cup
• Ghee (Clarified butter) - ? cup
• Milk - ¼ cup

» For halwa //

• Pumpkin puree - 1 cup
• Crumbled tofu - 1 cup
• Clarified butter - 5 tbsp
• Sugar - ¾ cup
• Cardamon powder - 1 tbsp
• Khoya - ½ cup
• Cashew chopped - 1 tbsp
• Almonds chopped - 1 tbsp
• Pistachio chopped - 1 tbsp
• Method //

RECIPE INSTRUCTIONS

» Making Mawa //

1. Take a microwaveable safe bowl. Add milk powder, and clarified butter to it, and mix well to make a crumble.
2. Add milk to it and mix well again.
3. Cook this on high settings in the microwave for 2 minutes. Stir well, and cook again for 30 seconds.
4. Stir well again, and cook for 30 more seconds. At this point, khoya would be thick, and it would be thicker once cooled off.
5. Let it cool completely, and store covered with cling film in the refrigerator. After that, you can crumble it for recipes.

» Making Pumpkin Tofu Halwa //

1. Heat 1 tbsp clarified butter in a pan. Add crumbled tofu to it, and fry for 3-4 minutes. Remove from pan, and keep it aside.
2. In the same pan, add 4 tbsp clarified butter. Add pumpkin puree to it, and cook till the puree is reduced. This would take about 8-10 minutes.
3. Add tofu, and cook for 5 minutes. Now add sugar, and continue cooking until it reduces again. Add khoya to it, and cook for 7-8 minutes.
4. Add cardamom powder, and chopped nuts to it. Cook for 2 more minutes. Serve hot & enjoy!

RECIPE NOTES

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