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Full Description
About baby pumpkin
Their flat, edible seeds ( pepitas) are tender and mildly sweet. It is sold as a whole & uncut. It is a good source of Vitamin A and Dietary Fiber. Pumpkin Disco can be used in various culinary preparations along with other vegetables.
Benefits
Pumpkin is high in vitamins and minerals while being low in calories. It’s also a great source of beta-carotene, a carotenoid that your body converts into vitamin A. Pumpkin is high in vitamins A and C, which can help boost your immune system. Its supply of vitamin E, iron and folate may strengthen your immunity as well.
Nutritive Value/Benefits
Calories: 49
Protein: 2 grams
Carbs: 12 grams
Fiber: 3 grams
Vitamin A: 245%
Vitamin C: 19%
Potassium: 16%
Copper: 11%
Manganese: 11%
Vitamin B2: 11%
Vitamin E: 10%
Iron: 8%
Storage & Uses
Pumpkins should be stored in a cool, dry place. Used in curries, soups, blended into purees and used to prepare sweets like halwa. Pumpkin Seeds can be eaten raw, roasted or added to oatmeal's, salads and also curries.
Shelf-Life
5 days
Storage Tips
Store in open basket at room temperature. Refrigerate after it is peeled or cut. Store pumpkins upside down (so the stalk is on the bottom).
Storage Temperature
Ideal temperatures are between 50° and 60° F and relative humidity of 50 - 70%.
Pumpkin Kheer
Recipe:
Ingredients
2 cups of 1 inch pieces of diced pumpkin or roughly 250 grams of pumpkin
3 cups of milk
3 to 4 tbsp of sugar or as per your taste
5 finely sliced almonds
5 finely sliced pista
5 roughly chopped cashew nuts
1 tsp of ghee
1/2 tsp cardamom powder
1/2 tsp nutmeg
1/4 to 1/2 tsp cinnamon
Method
Chop and peel the pumpkin to roughly 1 inch pieces. Take two cups of such pieces. (roughly 220 grams)
Discard the stringy inner portion. (you can save the pumpkin seeds, wash and dry them and use as a a snack or as additions to other recipes)
Cook these pieces in a pressure cooker adding 3 cups of water. Turn off the heat after 2 whistles. Allow the pressure to release naturally. (while the pumpkin is cooking, you can slice the nuts and powder the cardamom/choti elaichi, nutmeg/jaiphal and keep them ready)
You can also cook the pumpkin in an open pan, to do this, simmer in a pot of water until soft.
Then strain the cooked pumpkin and discard the water.
Now, mash the cooked pumpkin pieces using a fork or potato masher.
Roughly chop the cashew nuts. Then, in a thick bottomed, deep pan, add a teaspoon of ghee or oil. Fry the broken cashew nuts until golden brown. Take them out of the pan, keep them aside until needed. This step is optional. You can just add finely sliced nuts after the kheer is fully cooked.
In the same pan, add 3 cups of milk. Bring it to a boil by heating it on a low to medium flame.
Once it comes to a boil, simmer and keep stirring it now and again, taking the ladle deep into the pan, touching the bottom. This is to avoid the milk catching at the base. Continue cooking the milk this way for 5 minutes. Keep clearing the sides and the base as it cooks. Keep the heat low enough to allow it to boil but not spill over.
After 5 minutes, add the cooked, mashed pumpkin puree. Mix well. Mash lumps of pumpkin is any. Bring this to a boil.
Next add 3 to 4 tablespoons of sugar. Again stir to allow the sugar to dissolve and get mixed in. This will need about 1 to 2 minutes.
As the sugar dissolves, if not done already, powder the cardamom and grate the nutmeg, slice the almonds, pistachios. Keep these ready.
Add 1/2 teaspoon of cardamom/hari elaichi powder, 1/2 teaspoon of nutmeg/jaiphal powder, half the quantity of sliced nuts, mix and turn off the heat.
If you wish you can add 1/4 to 1/2 teaspoon of cinnamon/dal chini powder also. Add and mix well.
Offer the pumpkin kheer garnished with the remaining sliced nuts to the goddess and/or share with your family.
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