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| Main Ingredients | Red pumpkin (bhopla/kaddu), Rasgullas |
| Cuisine | Fusion |
| Course | Desserts |
| Prep Time | 6-10 minutes |
| Cook time | 26-30 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients list for Red Pumpkin Rasmalai
- 150 grams Red pumpkin (bhopla/kaddu)
- 30-35 Rasgullas
- 30-35 Pistachios
- 1 teaspoon Ghee
- 3-4 tablespoon Sugar
- 2 cup Milk
- a pinch Saffron (kesar)
- a pinch Green cardamom powder
Method
- Heat 1 cup water in a non stick kadai, add pistachios, cover and let it come to a boil. Switch off the heat. Put pumpkin in a mixer jar and grind to a purée with water as required.
- Drain pistachios, peel and chop.Heat ghee in another non stick kadai, add pumpkin purée and sauté for 3-4 minutes.Add sugar, milk, saffron, green cardamom powder and cook till it comes to a boil.
- Switch off the heat and add pistachios. Squeeze the rasgullas lightly and add to the pumpkin-milk mixture. Cool down to room temperature and then chill in the refrigerator. Serve chilled.
Nutrition Info
| Calories | 1926 |
| Carbohydrates | 337.7 |
| Protein | 48.8 |
| Fat | 42.2 |
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