I am a little unfamiliar with sweet pumpkin recipes. With the festival season round the corner,, it is raining pumpkins everywhere in the Instagram and in stores, i decided to give this “Laddu” a try.
Pumpkin spice latte is something I look forward to every fall. When I was contemplating a sweet recipe with pumpkin, I knew I was not using cardamom powder or vanilla essence for flavouring. I wanted the pumpkin spice flavour in the sweets.
Give it a try friends. It was ready soon, tasted great and gluten free.
Here is the recipe….
Chickpea flour (Besan) 1 cup
Grated pumpkin 11/2 cup
Desiccated coconut 1/2 cup
Sugar 1 cup
Milk 1 cup
Ghee 2 Tbsps
Melon seeds 1/3 cup
Nutmeg powder 1 tsp
Mace powder 1/2 tsp
Clove powder 1/2 tsp
Ginger powder 1/2 tsp
Pistachio slivers 1 tbsp
Dry roast the melon seeds till they pop, a few minutes, and collect on a bowl.
Strain the Besan, and dry roast it on low heat till there is a nutty aroma, about 8 to 10 minutes.
Dry roast the grated pumpkin so it cooks slightly, looses water, about 7-8 minutes.
Now add the besan, desiccated coconut, milk, sugar and cook on medium heat, stirring often to prevent it from sticking to the bottom of the pan. The mixture will start to thicken, add the ghee. Mix thoroughly . Put the gas off when a dough forms.. Add the melon seeds, nutmeg, mace, clove and ginger powder. Mix once again.
Wait till the mixture cools down such that one can handle. Take a tablespoon of this mixture and form into balls. Garnish with the pistachio slivers.
Share it with your friends and family.