Pumpkin Halvah

Recipe Ingredients

1 lb	454g / 16oz	Prepared squash or pumpkin *
1 lb	454g / 16oz	Brown sugar
5 oz	142g	Mlik - (1/4 english pint or scant 3/4 cup)
2 oz	56g	Butter
2 oz	56g	Slivered blanched almonds
8		Bruised cardamom seeds
1/2 teaspoon	2.5ml	Nutmeg

Recipe Instructions

* Peel, remove seeds, scrape seed cavity, and grate the squash. Weigh out 1 lb. Dry it out in a heavy pan.

Add sugar to the squash. Stir and cook until stiff, then moisten with milk and butter: cook until it leaves the pan. Add almonds, cardamom seeds, and nutmeg.

Turn out into buttered ovenproof dish, smooth with spatula, heat in moderate oven for 10 minutes and serve.

Since you will weigh the squash you may as well weigh the sugar but the author considers that 2 cups of sugar = 1 lb.

Source:
"Indian Cookery" by Daramjit Singh, Penguin, 1970

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