Frightfully Healthy: Pumpkin Halwa

Pumpkin Halwa

Last night I met up with some of my favourite girls in Toronto for a night of vision boarding, catching up and snacks (that’s where the pumpkin halwa comes in). I’ve said it before and I’ll happily say it again, this group of women make blogging, being a lady boss and living in this gorgeous city so inspiring and fun. 

I was flipping through Elle magazine looking for things to stick to my vision board when I came across a quote from Gigi Hadid’s interview that really resonated:

We want to be the generation and group of friends known for supporting each other.

I feel blessed and grateful to know that I have that here and hope never to take it for granted. Bear with me, I’m getting to the pumpkin halwa.

So I’m thinking about what snack to bring and decide on something to do with pumpkin (because it’s Halloween soon and everyone seems to love pumpkin) and this decision takes me back home to the Isle of Man.

For this pumpkin halwa Sara and Rabia would have to carve out a pumpkin and their Mum would make this on the spot and then we would eat it fresh out of the pot. I fell in love with this the first time I had it and miss eating it with them every time pumpkin season comes around. Whenever my sister, Sara, Rabia and I get together we are cackling like witches over the most unusual things… so this pumpkin halwa is a fitting recipe for more than one reason!

With careful instruction over WhatsApp through Sara and questions about my substitutes I managed to whip up this pumpkin halwa yesterday. This one is for all the amazing women I know who love pumpkins, halwa and their girlfriends. 

Pumpkin Halwa

Pumpkin Halwa
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Ingredients
  1. (Serves 10)
  2. 2tbsp coconut oil (or ghee)
  3. A few cardamon pods
  4. 3tbsp yellow cornmeal
  5. 2 cups of hot water
  6. 3 cups of mashed pumpkin
  7. 3/4 cup of organic brown cane sugar
  8. 2 cups desiccated coconut
  9. 3tsp poppy seeds
Instructions
  1. In a saucepan melt 1tbsp of coconut oil (or ghee) on a medium heat, smash the cardamon pods and throw them in.
  2. When cardamon seeds start to sizzle add the cornmeal and sauté for a few minutes before slowly adding the water little by little until all the water is incorporated and there are no lumps in the cornmeal. Lower the heat and cook for 10 minutes.
  3. Then stir in the pumpkin, sugar and coconut mix very well. Cook uncovered for 30-40 minutes on a low heat, you just want it to thicken up and dry out a little.
  4. Before serving stir in the remaining coconut oil (or ghee) and poppy seeds.
The Quirky Princess http://thequirkyprincess.com/site/

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