Parangi Kai Jaggery Halwa Kamala 8 years ago Pin Print Parangi Kai Jaggery Halwa Recipe rating: N/A Recipe by S Kamala Course: SweetsCuisine: IndianDifficulty: Medium Servings5servingsPrep time10minutesCooking time35minutes A sweet halwa recipe made with yellow pumpkin (parangi kai) and jaggery Ingredients Yellow Pumpkin gratings – 2 cups (tightly packed) Jaggery Powdered – 3/4 cup Milk – 3/4 cup Ghee – 3 to 4 teaspoons Cashew Nuts – few Pumpkin seeds – few (optional) Raisins – a handful Cardamom Powder – 1/4 teaspoons Directions Take a big piece of yellow pumpkin and remove the outer skin and seeds. Grate it finely. Take two cups of the grated pumpkin tightly packed.In a non stick kadai, put a teaspoon of ghee and fry cashew nuts and raisins separately and remove.Same kadai add one more teaspoon of ghee and add the grated pumpkin. Stir fry for five to ten minutes on low flame. Then add milk and stir well. Close with a lid and cook till all the milk is absorbed and the pumpkin is cooked well. Then add the jaggery powder and mix well. Keep the stove on medium flame and stir it now and then and cook till the jaggery is blended well and the halwa is thick. (It will take 10 to 15 minutes). Add remaining ghee, cardamom powder, fried cashew and raisins. Mix everything well and transfer to a greased bowl. Garnish with pumpkin seeds. Notes If you want more sweet, then you can add one cup jaggery powder. Also if you add little more ghee to the Halwa, it will taste good.