INGREDIENTS
- 3 cups peeled, grated white pumpkin
- 1/2 cup sago seeds (saboodana), washed, soaked for 30 minutes
- 1/2 cup (100 gms.) khoya, grated
- 1 cup sugar
- 1 litre milk
- 4 cardamoms, seeded and crushed finely
- 1/4cup almonds, crushed coarsely
- 10 pistachios, slivered thinly
- 4-5 drops rose or kewra essence
- METHOD
- Put half the milk to boil in a heavy or nonstick pan.
- Press out excess water from grated pumpkin.
- Add to boiling milk, stir and cook till pumpkin is tender and mushy.
- Put remaining milk to boil in another pan.
- Add drained sago, cook till sago is transparent.
- Add khoya and sugar, stir and cook till sugar granules are dissolved.
- Add pumpkin, cardamom powder and half the almonds.
- Boil further two minutes, take off fire.
- Cool and pour into individual bowls.
- Chill completely before serving.
- Garnish with remaining almonds and pistachio slivers.
