Pumpkin in coconut and dates Syrup (Squash Coconut Kheer)
It’s now time for some festival – Ugadi, a new year day for the Deccan region of India.
On this occasion tried this festival simple dish. This dessert requires fresh Squash, either butternut squash or pumpkin are ideal for this. It is simply squash and coconut, the coconut adds a richer taste and the two flavors work extremely well together.
So these are simple, delicious looking pumpkin bites in a coconut dates syrup and small amount of jaggery to make it taste authentic. The bites or squash chunks were nicely coated with coconut and I was mesmerized by their flavor.
Preparation time-10 minutes
Cooking time-25-30 minutes
It’s surprisingly subtle in its tangy spicing but it’s impossible to stop at one serving, the sunflower seeds and almonds adds a creamy texture to the sauce and especially if there’s some soft bread around to mop up the sauce. The best part is it can easily be converted to vegan by just swaping paneer with tofu and milk with almond/coconut milk: cubed firm or extra-firm tofu does the job perfectly!
Preparation time-15 minutes
Cooking time-20-25 minutes