Aseeda Bobbar ~ Emirati Pumpkin Wholewheat Sweet
Recipe type: Dessert
Cuisine: Emirati
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 450 gm pumpkin
  • ½ cup wholewheat flour
  • 2 tbsp ghee
  • ½ cup honey
  • ½ tsp cardamom
  • A fat pinch saffron strands
  • 1 tbsp rosewater
  • Pistachios or puffed raisins, for garnish
  1. Peel and chop the pumpkin. Boil in water till the pumpkin is soft. Strain and set aside.
  2. Grind the pumpkin, honey, cardamom and saffron into a smooth paste.
  3. Heat ghee in a saucepan. Roast the flour on low flame, stirring occassionally till the flour is well roasted and smells nutty.
  4. Add this mixture to the roasted flour and continue to cook till the mixture comes together. Finally add the rose water and cook briefly.
  5. Serve warm with a sprinkling of pistachios or puffed raisins, as you like.
I found the quantity of ghee to be less. You can increase upto ¼ cup to make the dessert richer.
I roasted the pumpkin in the oven. Cut by half, take off the seeds. Keep on a baking tin lined with foil face down. Bake in a 200 degree oven for 40-60 minutes till the skin looks wrinkled. Cool, then scoop off the puree. Use into the recipe. The only problem I found with this method is that a little of the awkward taste of the thick skin was present in the puree. I would still prefer boiling and straining over this.
Recipe by The Big Sweet Tooth at