Baked Honey Pumpkin Dessert
Ingredients
For boiling pumpkin
- 3 kg pumpkin
- 3 cups water
- 1/4 cup sugar
White sauce
- 4 tablespoons corn oil
- 1/4 cup flour
- 2 cups milk
- 1/4 teaspoon cinnamon
- 1 tablespoon rose water
- 1 cup pumpkin boiling water
Filling
- 1/4 cup coconut
- 1/4 cup chopped almonds
- 1/4 cup chopped walnuts
- 1/4 cup raisins
For lining the mold
- 2 teaspoons ghee
- 1/4 cup breadcrumbs
Preparation
Peel the pumpkin and cut it into small cubes, place in a pot, add water and sugar, and cook on medium heat until soft.
Drain the pumpkin and reserve 1 cup of the boiling water.
For the white sauce, in a medium pot add oil, heat on medium heat, add flour and stir until light golden, add milk and pumpkin boiling water while stirring until thick, boil gently for 2 minutes, then add cinnamon and rose water.
For the filling, in a deep bowl combine coconut, chopped almonds, chopped walnuts, and raisins, and mix well.
Preheat the oven to 180°C and set the middle rack, grease a medium baking dish with butter and sprinkle breadcrumbs on the bottom and sides, reserving 1 tablespoon of breadcrumbs.
Spread 1/4 cup of the sauce in the bottom of the dish, add half of the pumpkin, spread the filling, add another 1/4 cup of sauce, add the remaining pumpkin, spread the remaining sauce, and sprinkle the reserved breadcrumbs on top.
Bake in the oven for 20 minutes until golden brown and serve warm or cold.
