Pumpkin semolina halwa/ Mathanga rava kesari–Celebrating 2 years of blogging!!!

Dear friends,

Pazham Pappadam Payasam celebrates its 2nd birthday today and all are invited

to share our happiness with a piece of halwa…

Hurray! it's our 2 nd birthday!  The blog has completed two years and we couldn't be more proud and happy for whatever tiny bit we have managed to achieve so far both with respect to the recipes and the growing number of friends and well wishers from around the globe. We hope our bonds grow stronger through each passing day and that this venture is a learning process for all of us. It has been a busy year so far with relocating to the new work place and other personal stuff, which slowed down the blogging a bit, but I have tried to be as punctual as I can within the circumstances. I once again thank all my dear friends for the continuous support and well wishes. So let's celebrate this day by preparing this very simple sweet dish...

Rava/Semolina 1 cup
Pumpkin/Mathanga 250 grams, peeled and cut to small cubes
Besan 1 TBSP
Ghee ½ cup + 1 TBSP
Sugar 1 ½ cups
Water 2-2 ½ cups

Preparation

Roast the rava in 1 TBSP ghee till a nice aroma develops in a heavy bottomed vessel. Keep aside.

In a heavy bottomed vessel, cook the pumpkin with ½ cup water until well cooked and mash the same without forming any lumps. To this add the rest of water and bring to a boil. Now add the roasted rava and cook stirring continuously. Once the rava starts to cook, add besan and mix well. Next add ghee little by little and mix well with the pumpkin-rava mixture and stir well until rava is completely cooked. Next add the sugar and stir continuously until the whole halwa/kesari starts to form a whole mass and does’nt stick to the sides of the pan. Immediately transfer this to a greased plate and allow to cool. Once cooled cut to desired shapes and enjoy!!!

Cheers!!!
Suji