Mathanga vilayichath (Pumpkin Halwa)

Ingredients

1.Pumpkin - 750 gm
2.Ghee - 1/2 cup
3.Jaggery syurp - 1/2 cup
4.Cardamom powder - 1/2 tsp

Preparation

1.Cut the pumpkin in to small pieces and cook it in pressure cooker for 2 whistle.No need to add the water the pumpkin already contains water in it.

2.Then in a large pan or uruli add some ghee and then add the cooked pumpkin to it.Stir it continously to evaporate the water content in it.

3.In between add the ghee to it and stir it .After 20 mts you can add the jaggery syrup to it.

4.Cook it till the ghee oozes out from it.Also add the cardamom powder to it. You can store it in fridge.

Banana Halwa

Ingredients

1.Banana - 2 kg
2.Sugar - 11/2 cup
3.Water - 1/2 cup
4.Cardamom powder - 1/2 tsp
5.Ghee - 1 cup


Preparation

1.In a large vessel/uruli add the sugar and water and bring it to boil.

2.When it will starts to boil add the finely chopped banana to itand mix well.

3.Stir continously and in between add half cup of ghee to it and mix it.Cook and stir it again till you got the black color of halwa.In between you can add the rest of ghee to it.

4.When the halwa become done you can see that the ghee will be oozes out from it.You can take the excess ghee from it.

5.Pour the above hot mixture into the plate.

6.Using a spoon spread the mixture well in the plate.

7.Allow it to cool.

8.Cut it into desired shape