Post by Amani on Nov 8, 2014 23:59:08 GMT -5
Pumpkin Halvah (Assidat al-Boubar)
from Saveur magazine,
Like many traditional Emirati desserts, this luscious pumpkin porridge (in Arabic
it's a halvah, or sweet food) straddles the line between sweet and savory. The
dish thickens as it cools, so be sure to serve it while it's still quite warm.
2 lb. peeled and seeded kabocha or acorn squash, cubed
3½ cups milk
¾ cup sugar
½ cup packed light brown sugar
½ cup almond flour
10 tbsp. unsalted butter
1 tsp. rose water
½ tsp. ground cardamom
½ tsp. kosher salt
2 cups powdered milk
1 cup almonds, roughly chopped
½ cup raisins
½ cup golden raisins
2 tbsp. ghee or clarified butter
1. Working in 2 batches, place squash and milk in a blender and puree until smooth; transfer to a 6-qt. Dutch
oven over medium-high heat and bring to a boil. Cook, stirring often, for 15 minutes; reduce heat to
medium, and cook, stirring often, until reduced and thickened to the consistency of loose peanut butter,
about 1 hour. Add both sugars, almond flour, butter, rose water, cardamom, and salt, and cook, stirring
often, until smooth, about 5 minutes more.
2. Remove pot from heat and stir in powdered milk; using a handheld blender or a food processor, puree
halvah mixture until no lumps remain. Stir in ¾ cup chopped almonds and 6 tbsp. each raisins and golden
raisins. Transfer halvah to a serving platter or bowl and sprinkle remaining almonds and raisins over top;
drizzle with ghee and serve immediately.
Serves 8-10
from Saveur magazine,
Like many traditional Emirati desserts, this luscious pumpkin porridge (in Arabic
it's a halvah, or sweet food) straddles the line between sweet and savory. The
dish thickens as it cools, so be sure to serve it while it's still quite warm.
2 lb. peeled and seeded kabocha or acorn squash, cubed
3½ cups milk
¾ cup sugar
½ cup packed light brown sugar
½ cup almond flour
10 tbsp. unsalted butter
1 tsp. rose water
½ tsp. ground cardamom
½ tsp. kosher salt
2 cups powdered milk
1 cup almonds, roughly chopped
½ cup raisins
½ cup golden raisins
2 tbsp. ghee or clarified butter
1. Working in 2 batches, place squash and milk in a blender and puree until smooth; transfer to a 6-qt. Dutch
oven over medium-high heat and bring to a boil. Cook, stirring often, for 15 minutes; reduce heat to
medium, and cook, stirring often, until reduced and thickened to the consistency of loose peanut butter,
about 1 hour. Add both sugars, almond flour, butter, rose water, cardamom, and salt, and cook, stirring
often, until smooth, about 5 minutes more.
2. Remove pot from heat and stir in powdered milk; using a handheld blender or a food processor, puree
halvah mixture until no lumps remain. Stir in ¾ cup chopped almonds and 6 tbsp. each raisins and golden
raisins. Transfer halvah to a serving platter or bowl and sprinkle remaining almonds and raisins over top;
drizzle with ghee and serve immediately.
Serves 8-10