Kumbala Halwa is a sweet dish made with pumpkin and can be prepared for any festival occasions. Pumpkin or Kumbala as it is known in Kanada is a vegetable used in different ways.
This Kumbala Halwa is part of my Mega BM and I wanted something very authentic and regional. I just went with the vegetable name as what the author said and didn’t really bother much to check further. Since the recipe mentioned pumpkin, I went ahead and bought a yellow pumpkin. For the Mega BM, the most cooked vegetable was surely this Kaddu or Pumpkin. Had I known that this payasam called for White pumpkin, I would have surely been happy about it.
So I ended up getting Yellow Pumpkin, which also goes by the same name. Since I had already posted a Pumpkin Kheer and a Pumpkin Halwa, I had to do something different. So the kheer was adapted to a different recipe altogether, still making it part of the regional cooking.
So which variety of pumpkin should be used in this sweet?
Well, when I read the recipe, it was mentioned only pumpkin and we mostly refer pumpkin to the yellow one that’s called Poosanikkai in Tamil, Gummadi Kayi in Telugu. Kumbalanga is pumpkin in Kanada. I finally thought maybe the white pumpkin is used in this version. Anyway, I ended up with Yellow pumpkin and came up with a new recipe.
I have used both milk and condensed milk. Milk is used for cooking the pumpkin and the condensed milk for sweetness and the richness it lends.
- 2 cups Pumpkin / Gummadi Kayi
- 4-5 tsp Ghee
- 2 cups Milk
- 1/4 cup Coconut freshly grated
- 1/2 cup Condensed Milk
- Few Saffron Stands
- Almonds for garnish
- Wash and peel the pumpkin skin. Grate it finely.
- Heat a nonstick pan and add 2 tbsp ghee and roast the grated pumpkin for at least 5 to 7 mins until the raw smell leaves.
- Add the fresh coconut and continue stirring for another 5 mins.
- Add milk and simmer till the pumpkin is well cooked.
- Add the saffron to the milk and let it simmer.
- Once the milk is all evaporated, add the condensed milk,
- When the pumpkin is well cooked and the whole mixture is thick and nice, add rest of the ghee.
- Garnish with chopped almonds and few strands of saffron.
- Serve hot or chilled.