Aseeda Bobbar ~ Emirati Pumpkin Wholewheat Sweet
Servings 4
Ingredients
- 450 gm pumpkin
- 1/2 cup wholewheat flour
- 2 tbsp ghee
- 1/2 cup honey
- 1/2 tsp cardamom
- A fat pinch saffron strands
- 1 tbsp rosewater
- Pistachios or puffed raisins for garnish
Instructions
- Peel and chop the pumpkin. Boil in water till the pumpkin is soft. Strain and set aside.
- Grind the pumpkin, honey, cardamom and saffron into a smooth paste.
- Heat ghee in a saucepan. Roast the flour on low flame, stirring occassionally till the flour is well roasted and smells nutty.
- Add this mixture to the roasted flour and continue to cook till the mixture comes together. Finally add the rose water and cook briefly.
- Serve warm with a sprinkling of pistachios or puffed raisins, as you like.
Notes
I found the quantity of ghee to be less. You can increase upto 1/4 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.
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.