No bake pumpkin halwa cake Recipe

Cooking Directions

• STEP 1.In a large pan, heat ghee and add grated pumpkin. Cook until the pumpkin is soft and cooked through.
• STEP 2.Add sugar, cardamom powder, and a pinch of saffron to the pan. Mix well and cook for a few more minutes until the sugar is dissolved and the mixture thickens.
• STEP 3.Add milk powder and mix until well combined. Cook for another 2-3 minutes until the mixture reaches a halwa-like consistency.
• STEP 4.Transfer the pumpkin halwa mixture to a greased cake tin and press it down firmly to form the cake base.
• STEP 5.Refrigerate the cake for at least 2 hours or until it sets.
• STEP 6.Once the cake is set, remove it from the tin and garnish with chopped nuts and a sprinkle of saffron.
• STEP 7.Slice and serve the no bake pumpkin halwa cake chilled. Enjoy!

Cooking Tips

• Make sure to cook the grated pumpkin until it is soft and cooked through to ensure a smooth texture in the cake.
• You can adjust the amount of sugar according to your taste preference. Add more or less as desired.
• For added richness, you can substitute some of the ghee with condensed milk.
• Feel free to add your favorite nuts and dried fruits to the cake for extra texture and flavor.
• Store the leftover cake in an airtight container in the refrigerator for up to 3-4 days.

Storage and Serving

• Store the leftover cake in an airtight container in the refrigerator for up to 3-4 days.
• Serve the no bake pumpkin halwa cake chilled as a delightful dessert or sweet treat for special occasions.
• You can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent twist.