Butternut squash Badam Halwa
Recipe submitted by Sangeetha Jagan
Butternut squash Badam Halwa
This is one simple and yummy halwa that is quick & easy to make and tastes great. The richness of the halwa comes from the almonds added to it. Also this halwa is almost healthy as it includes a large amount of veggie in it. It has less fat than the traditional badam halwa but tastes almost similar to it.
Ingredients
Ingredients:
- 2 Cups Butternut squash puree
- 2 Cups Sugar
- 1/4 Cup Almonds
- 1/8 Cup Milk
- 1 Tbsp Ghee
- 1 Tsp Cardamon powder
- 1 Tbsp Chopped nuts ( Cashews, almonds) (Optional)
- pinch of Yellow food color (Optional)
Instructions
Method
- Peel the butternut squash and cut into medium chunks.
- Pressure cook the squash pieces for 3 whistles or for 5minutes until soft.
- Now make a puree out of the cooked squash using a blender.
- Meanwhile soak almond in hot water for about 15minutes.
- Peel the skin off and make a smooth paste with the almonds using milk.
- Now add squash puree, almond paste, sugar, cardamon powder, food color(if using) and cook until the mixture cooks well and gets thicker.
- When the whole mixture starts to come together as a ball without sticking to the pan, the halwa is almost ready.
- At this stage add in ghee, chopped nuts and turns off the heat.
- Squash badam halwa is ready to be enjoyed warm or cold.
Notes
Additional Notes:
- Squash badam halwa looks great when presented wrapped in butter paper like traditional badam halwa.
- This halwa stay good for one week when refrigerated.
- Also this halwa can be used as stuffing to make yummy squash halwa polis.
Tried this recipe?Let us know how it was!
6 Responses
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I steamed my squash whole and then I did not have to purée because when well done by steaming the squash cones out as if it was puréed. I also use cream so that it gets done fast
I also did not use 2 cups of sugar I just started with a cup and added just how much I want it to be sweet
I added lots of nuts and used pistachio and almonds
Lola, sounds good
how do you make almond paste. when i soak almonds , add a little water and use a coffee grinder to make a paste, it does not work. little bits of nuts are still left intact and i dont get a paste. please help.
I used almond flour and determined this recipe requires 1/4 cup almonds and if you look up 1 cup of almonds will make 11/4 cup of flour so I figured 1/3 cup of the almond flour is made with 1/4 cup of the whole almonds
I made a big mistake, though I verified twice. Usually Capital T is used for tablespoon while small t for teaspoon – when I read Tsp Cardamom – I double checked it and read again Tbsp – so I used a full table spoon – well, the result is not so bad since I like cardamom… But the cardamom is obviously there above all other ingredients!! Love your recipes, Manjula. Thanks for sharing.
A nourishing delicious item.