Ingredients
Parangi -one cup
Paasi paruppu-one cup
Jaggery -1\2 cup
Cashew nuts -25 grams
Dry grapes -25 grams
Ghee -50grams
Methodofpreparation:
Heat kadai and add pumpkin, saute well with a tsp of ghee.
Once it is cooked nicely, add Jaggery and cook for some more time.
Once it dissolves completely, add boiled Paasi paruppu, cook until it all gets mixed up.
Add the remaining ghee, keep in sim. Meanwhile, fry nuts and raisins in ghee and garnish the same on the halwa .Halwa is ready.
Heat kadai and add pumpkin, saute well with a tsp of ghee.
Once it is cooked nicely, add Jaggery and cook for some more time.
Once it dissolves completely, add boiled Paasi paruppu, cook until it all gets mixed up.
Add the remaining ghee, keep in sim. Meanwhile, fry nuts and raisins in ghee and garnish the same on the halwa .Halwa is ready.
Medicinal uses:
It act as a Refrigerant, Tonic and Diuretic.
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