Manjulas Kitchen Logo

Butternut squash Badam Halwa

Butternut Squash Badam Halwa

Written by

Manjula Jain

in

, , , ,

Recipe submitted by Sangeetha Jagan

Butternut Squash Badam Halwa

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.
No ratings yet
Print Recipe Pin Recipe
Course Dessert
Cuisine Indian

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!

Comments

6 responses to “Butternut squash Badam Halwa”

  1. Lola

    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

    1. Manjula Jain

      Lola, sounds good

  2. v

    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.

    1. Lola

      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

  3. Ligia Conti

    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.

  4. Ponnammal Balasubramanian

    A nourishing delicious item.

Leave a Reply

More posts