Happy Deepavali to all of you. :-)
Deepavali, the festival of lights, is also a festival of sweets:). This time we are going seasonal by making the Diwali sweet with locally grown pumpkin. Baked pumpkin kesari is inspired from baked mango kesari that I tasted at a friend's place. Kesari is a common sweet/snack from south India. Kesari can me made in multiple ways - steamed, baked or stovetop versions. It is usually made with cream of wheat or rava. I am making it with idli rice (coarsely ground par boiled rice). It is sweetened with sugar, unlike many other quicknhealthy desserts and sweets. So the key as always is moderation. Serve small portions :).
Once again wishing all of you a Happy, Peaceful and Safe and Sweet Deepavali, and a great time ahead. Enjoy!!
- Pumpkin puree - 1 cup *
- Idli rava - 1 cup **
- Unrefined organic sugar - 3/4 cup (Add more or less based on your preference)
- Organic grass-fed butter - 1/2 cup
- Cardamom - 5-6 pods (skin removed and powdered.
- Ghee or coconut oil or greasing the baking dish.
- Preheat oven at 350 degree F. Grease a 8 X 8 baking dish with ghee or coconut oil.
- Heat a pan on medium heat and dry roast the idli rava. Keep stirring taking care not to burn. Switch off just when it starts to turn golden. You can optionally add a a teaspoon of ghee at this point.
- Blend the pumpkin puree along with cardamom powder and butter.
- Add the pumpkin mix to the roasted rava and mix well.
- Pour the mixture to the greases baking dish.Bake at 350 deg F for 30 minutes.
- Let it cool and cut into desired shapes and sizes.
* To make pumpkin puree:
- Cut pumpkin into quarters and bake in 400 degree oven for 45 minutes to an hour. Let it cool, peel the skin, remove the core and seeds. Puree the flesh using a blender or food
- If you want to make a small batch of pumpkin puree, cut out wedges from pumpkin, remove skin, core and seeds and make thin slices. Heat a pan on medium heat, drizzle coconut oil and arrange the slices without crowding. Roast till slightly brown for about 5 minutes.Flip the slices and repeat on the other side. Let it cool and puree.
** Idli rava is coarsely ground parboiled rice. You can use regular rava/suji/semolina.