Khatta meetha petha/kaddu Recipe

Cooking Directions

• STEP 1.Peel and chop the pumpkin into small cubes.
• STEP 2.In a pan, heat oil and add cumin seeds, mustard seeds, and fenugreek seeds.
• STEP 3.Add the chopped pumpkin, turmeric powder, red chili powder, and salt. Mix well and cook for a few minutes.
• STEP 4.In a separate bowl, mix tamarind pulp, jaggery, and water to make a syrup.
• STEP 5.Add the syrup to the pan with the pumpkin and cook until the pumpkin is tender and the syrup thickens.
• STEP 6.Garnish with chopped coriander leaves and serve hot or cold.

Cooking Tips

• Choose a ripe and sweet pumpkin for the best flavor.
• Adjust the sweetness and tanginess of the syrup according to your taste.
• You can add roasted peanuts or cashews for extra crunch and flavor.

Storage and Serving

• Khatta Meetha Petha can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Serve it as a dessert or as a side dish with Indian meals.
• It can be enjoyed hot or cold, depending on your preference.