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EGYPTIAN PUMPKIN AND NUT PUDDING
Khoshaf'ar' 'asali

A great way to use that Halloween Pumpkin, or any pumpkin for that matter

Pumpkin Pudding Ingredients

1 Medium Pie Pumpkin
½ cup sugar, per lb [450g] of raw pumpkin
¾ cup raisins
¾ cup grated coconut
¾ cup mixed nuts
ground cinnamon to taste
ground cardamom to taste

To Make the Pumpkin Pudding

Slice the pumpkin into rounds, removing the stem, seeds and peel.

Weigh the raw pumpkin in order to determine the amount of sugar required.

Dice the pumpkin into approximately 1 inch [2½cm] pieces.

Place in a heavy bottomed saucepan.

Allow to stew in its own juice over very low heat.

Stir occasionally to prevent the pumpkin burning and sticking to the bottom of the pan.

When the pumpkin becomes extremely soft, remove from the heat and drain of the excess fluid.

Ideally you should wrap the pumpkin in fine cheesecloth and wring it out to extract as much fluid as possible

Replace the pumpkin in the pan and stir in all the sugar, mixing well to ensure even distribution of the sugar throughout the mixture

Reheat gently for 10 minutes.

Let the pumpkin mixture cool and then stir in the raisins, grated coconut and mixed nuts.

Stir in the cinnamon and cardamom to taste

Pour the Pumpkin and Nut Pudding into serving bowls and serve.

I am sure your family and/or guests will enjoy this Egyptian variation of Pumpkin Pudding.

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