Pumpkin halva
8 servings
60 minutes
Pumpkin halva is a delicate and aromatic dessert of Indonesian cuisine, infused with Eastern traditions. The history of this treat traces back to the culinary arts of South and Southeast Asia, where halva became a symbol of sweet life and hospitality. In this recipe, pumpkin is boiled in milk until soft and then turned into a silky puree with butter, cardamom, and rose water, filling the dish with a refined floral aroma. Almond flour and nuts give the halva a pleasant texture, while dark and light raisins add natural sweetness. This treat is perfect for a cozy evening or festive table, revealing the richness of Indonesian flavors and warm, velvety consistency.
1
Cut the pumpkin flesh into small cubes, place in a deep saucepan, pour in milk, and put on the heat. Bring to a boil and cook the pumpkin, stirring, for forty minutes.
- Pumpkin: 1 kg
- Milk: 500 ml
2
Use a blender to turn pumpkin and milk into puree, add flour, rose water, sugar, diced cold butter (150 grams), cardamom, a pinch of salt, mix and cook on low heat for another five minutes.
- Pumpkin: 1 kg
- Milk: 500 ml
- Almond flour: 150 g
- Rose water: 1 tablespoon
- Sugar: 200 g
- Butter: 200 g
- Ground cardamom: 0.5 teaspoon
- Salt: 0.5 teaspoon
3
Chop most of the almonds with a knife or blender into coarse crumbs and mix it into the puree. Add most of the two types of raisins to it.
- Almond: 150 g
- Dark raisins: 150 g
- Light raisins: 150 g
4
Melt the remaining butter in a water bath. Place the pumpkin puree on a plate, sprinkle with almonds and raisins, and drizzle with melted butter.
- Butter: 200 g
- Almond: 150 g
- Dark raisins: 150 g
- Light raisins: 150 g