Pumpkin halwa icecream with sesame almond crunch.
Serves 230 mins prep40 mins cook
Mix the pumpkin halwa with store bought ice cream, or make your own ice cream. Topped with a crunchy sesame brittle, it’s a surely winning dessert.
0 servings
What you need
Instructions
Method: In a thick bottomed pan on medium low simmer, add pumpkin puree, milk and let it cook for 5 minutes stirring continuosly. Reduce the heat and cook for 15 minutes. It should be thick, add both the sugar and brown sugar, condensed milik and mix and let it cook for another 10 minutes on low simmer. Turn off the heat and add the cardamom powder and saffron. Let cool in the refrigerator. Melt the icecream by putting it in the refrigerator. Put it in the refrigerator for 3 hours. After the icecream is set 50 percent, mix in the halwa, and freeze it overnight. Sesame Almond Crunch Take a heavy bottomed pan or non stick pan, add the sugar and let it cook for 5 minutes or until a single thread consistency. Then add the sesame and crushed almonds. Mix it for another 5 minutes. Add cardamom and pour it on a baking tray which is buttered. Press it down well or roll it out. Cut it and let cool for few hours. Serve the ice cream with some crushed brittleView original recipe