1 kg peeled pumpkin cut into 1/2 “dices
1 kg peeled cored and diced apples
2 1″ cinnamon sticks
2 tsp butter / oil / pure ghee
150 ml water
150 gm grain sugar
4 tbsp butter / oil / pure ghee
50 gm raisins
2 tbsp grated, roasted coconut
2 tbsp flaked, roasted almonds
Place the pumpkin, water and, cinnamon in a saucepan. Cover and cook until tender. Drain and mash the pumpkin.
In a separate pan melt 2 tsp, butter. Add the prepared apples. Cover and cook over a gentle, flame until soft. Mash the apples and mix with, the pumpkin.
In a large pan, heat 4 tbsp of, oil until hot. Add the pumpkin and apple, stirring, continuously. Allow the puree to reduce and thicken and darken, for about 10 minutes. Stir in enough sugar to sweeten.
Continue cooking until the halwa reduces into, a deep amber & glossy mixture. Spoon into a serving dish & serve hot, decorated with assorted dried fruits and, shreds of browned coconut.