Ingredients
• Red pumpkin (bhopla/kaddu) 150 grams
• Rasgullas 30-35
• Pistachios 30-35
• Ghee 1 teaspoon
• Sugar 3-4 tablespoons
• Milk 2 cups
• Saffron (kesar) a pinch
• Green cardamom powder a pinch
Method
Heat 1 cup water in a non stick kadai, add pistachios, cover and let it come to a boil. Switch off the heat. Put pumpkin in a mixer jar and grind to a purée with water as required.
Drain pistachios, peel and chop.Heat ghee in another non stick kadai, add pumpkin purée and sauté for 3-4 minutes.Add sugar, milk, saffron, green cardamom powder and cook till it comes to a boil.
Switch off the heat and add pistachios. Squeeze the rasgullas lightly and add to the pumpkin-milk mixture. Cool down to room temperature and then chill in the refrigerator. Serve chilled.
• Red pumpkin (bhopla/kaddu) 150 grams
• Rasgullas 30-35
• Pistachios 30-35
• Ghee 1 teaspoon
• Sugar 3-4 tablespoons
• Milk 2 cups
• Saffron (kesar) a pinch
• Green cardamom powder a pinch
Method
Heat 1 cup water in a non stick kadai, add pistachios, cover and let it come to a boil. Switch off the heat. Put pumpkin in a mixer jar and grind to a purée with water as required.
Drain pistachios, peel and chop.Heat ghee in another non stick kadai, add pumpkin purée and sauté for 3-4 minutes.Add sugar, milk, saffron, green cardamom powder and cook till it comes to a boil.
Switch off the heat and add pistachios. Squeeze the rasgullas lightly and add to the pumpkin-milk mixture. Cool down to room temperature and then chill in the refrigerator. Serve chilled.
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