Here’s what makes white pumpkin ‘highly nutritious and therapeutic’ (plus, a special halva recipe inside)
Referred to as ‘kohla’ in Marathi, the white pumpkin finds extensive use in South Indian cuisine for dishes such as avial, sambar, kadhi, and halva, according to food expert Rekha Diwekar’s Instagram post. Diwekar praises this unassuming vegetable as “highly nutritious and therapeutic” and shares a special halva recipe that serves as a refreshing treat during the summer.
In her Instagram post, she states, “Here is a halva recipe that can be effortlessly prepared and stored in the refrigerator for up to 15 days.” Here’s how you can make it:
**Ingredients:**
– White pumpkin
– Sugar
– Elaichi/nutmeg (as per your preference)
**Recipe:**
- Take white pumpkin.
- Remove the skin.
- Grate it (retain the water).
- Mix with sugar (use one bowl of sugar for every five bowls of grated pumpkin) and heat until it becomes almost dry (not completely dry).
- Add elaichi powder/nutmeg powder.
- Include dry fruits if desired.
Diwekar advises, “No khava, milk should be added so that it remains in good condition for a longer time.” She suggests enjoying the halva either on its own or with roti.
Extolling the health benefits of white pumpkin, Diwekar notes that it has a high water content of about 94%, making it ideal for consumption in summers to prevent the impact of extreme heat due to its cooling nature. Additionally, it serves as an excellent source of certain B vitamins and minerals like calcium and potassium. Nutritionist Dr. Rachna Agarwal concurs, highlighting its richness in fiber for relieving constipation and its abundance in vitamin A.
