Khoshaf'ar'asali (Pumpkin and Nut Pudding) is a traditional Egyptian recipe for a classic dessert of pumpkin puree blended with coconut, raisins, cinnamon and cardamom that makes a different and unusual dessert for Halloween. The full recipe is presented here and I hope you enjoy this classic Indian version of: Pumpkin and Nut Pudding (Khoshaf'ar'asali).
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This Egyptian pudding is a very interesting new way of using-up the remains of a Halloween pumpkin.
Ingredients:
1 medium orange pumpkin (the Halloween type used for pumpkin pie)
100g sugar per 500g of raw pumpkin
90g raisins
75g freshly-grated coconut
100g mixed nuts
ground cinnamon, to taste
ground cardamom, to taste
Method:
Remove the stem from the pumpkin, peel it and slice into rounds, removing the seeds. Weight the raw pumpkin flesh and measure out 100g sugar per 500g of pumpkin flesh.
Cut the pumpkin into 3cm cubes and place into a heavy-based saucepan. Place over low heat, cover with a tight-fitting lid and stew very gently in its own juice for about 20 minutes, or until tender.
Take off the heat and pour off any excess liquid. Turn the pumpkin puree into a cheesecloth, then wring out as much of the liquid within as possible.
Turn the dried out pumpkin flesh into the saucepan and stir in the sugar. Heat gently for 10 minutes then take off the heat and set aside to cool before mixing in the raisins, grated coconut and mixed nuts. Now add cinnamon and cardamom to taste.
Divide the mixture between serving bowls and serve immediately.
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