Sunday, August 8, 2010

Buttersquash / Pumpkin pudding

This is a fairly simple recipe. I had a fairly large butter squash in my fridge which would not get exhausted inspite of my repeated sambars and pachchadis. So, sick of the usual spicy dishes, I tried out making a dessert.


1. Grated or finely chopped butter squash or pumkin - 1 cup
2. Soya milk or Almond milk - 1 cup
3. Sugar - 2 table spoons
4. Roasted cashews and raisins
5. Ground cardamon 1/2 spoon
6. Ground Cinnamon 1/4 spoon


Bring the milk to boil.
Add the butter squash and sugar and bring it to medium to low heat.

Cook for 5 minutes or until the butter squash is finely blended with the milk.
Add the cardamon and cinnamon and stir well.
Garnish with roasted cashews and raisins

Chill and serve :-)