Lal Bhoplyacha Halwa – A to Z Maharashtrian Sweets
For L, I have some dishes to select from like Lal Bhoplyachi Upvas Kheer, Laadva, Lonavala Chikki. I was very keen on the Chikki, however, the recipe was same as how I make and also I was in a mood to increase my Halwa series. When I started the series, I was keen on making it 101 Halwas. I have 21 Halwa Recipes on SYL and 25 Halwa Recipes in C4AS. So a long way to go to hit the century. Still the idea pushed me towards this recipe.
Pumpkin Halwa tastes just like Carrot Halwa. I didn’t find any difference, in fact, I simply loved it so much that even though I wanted to keep away from eating it, I managed to eat most part of it. Both Hubby Dear and Konda loved it too and among three of us, we managed to complete it. In fact, Konda wanted me to make it again.
Coming to the name, many refer to the pumpkin as Lal in the regional language where Lal is Red whereas when it comes to the English name it’s also referred as Yellow. The pumpkin I have used looked more yellow only. However that’s how it is and its fine with me.
The idea for this halwa came from here though I followed my usual halwa recipe. I was making it for Sunday lunch dessert so I was liberal with the ghee and richness. I would surely recommend this halwa, even if all you are going to indulge is just a spoon. It is sure to take you to heaven if there is one.
When it comes to coming vegetables, there are certain vegetables that are not so frequently included in my list. Pumpkin is one of them. I hardly know what to make, though Amma makes all sorts of gojjus with it. The fact is Hubby dear is not very fond of the gojjus, as it tends to be on the sweeter side. The other pumpkin dish I made was the Bhopalyache Gharge for ICC. Again that was a dish that has a good shelf life.
So, on the whole, this halwa was one sinful dessert I won’t mind making again!
Poori Channa Halwa
Lal Bhoplyacha Halwa
Peeled grated red pumpkin / Lal bhopla – 1 cup
Sugar 1/2 cup
Khoya – 2 tbsp
Milk – 1 cup
Ghee – 3 to 5 tbsp
Almond and Pista sliced 1 tbsp
Cardamom powder a pinch
Red food colour a pinch
How to make the Halwa
Wash and grate the pumpkin in a bowl. Discard the seeds, keep the water.
In a non stick pan, heat ghee, add chopped nuts, roast and remove. Then add grated pumpkin and saute well for about 4 to 5 mins. Keep stirring all the while.
Then simmer and add milk. Cook for 5 mins. Remove lid and check if the pumpkin is cooked.
Now add the sugar and stir till it is melted and well blended.
Now add the red food colour and mix well. Continue cooking in low flame. Next add the khova and mix well. The halwa will thicker and starts leaving the sides. Keep stirring for another 5 mins.
Add ghee as required in between. Add the roasted nuts and remove.