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Meetha Kaddu

Learn how to make this glazed Himachali sweet made of pumpkin, almonds, cashew and fennel seeds. While serving it, garnish it with grated coconut.
Meetha Kaddu Recipe by Chef Ajay Chopra
Cuisine

- Indian

Serves

- 4

Cooking Time

-25 min

Difficulty

- Medium

Preparation Time

- 10 min

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INGREDIENTS

  • 1 tbsp ghee
  • 4 green cardamom
  • 4 bay leaves
  • 4 cloves
  • 8 black peppers
  • 1 stick cinnamon
  • 1 tsp cumin seeds
  • ½ tsp asafoetida
  • 1 cup soaked rice
  • 2 cups water
  • 2 potatoes
  • 1 cup green peas
  • Salt
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp ginger
  • 2 tbsp coriander leaves
  • Potato papad
  • Yoghurt
  • Pickle
  • FOR Meeta Kaddu
  • 1/2 cup sugar
  • 1/2 water
  • 2 tbsp ghee
  • 1 tsp fennel seeds
  • 1 tbsp raisins
  • 1 tbsp cashew nuts
  • 1 tbsp almonds

HOW TO PREPARE MEETHA KADDU

  1. 1

    Make one string syrup of sugar and cup water, Peel and deseed yellow pumpkin, cut 1 cm thick pumpkin using flower shape cutter, In ghee add fennel seeds and let it crackle, then add sliced pumpkin and sauté, add raisins, cashew nuts and almonds.
  2. 2

    Fry till golden brown in colour.
  3. 3

    Pour sugar syrup on pumpkin and cook till its done.
  4. 4

    Garnish meetha kaddu with desiccated coconut.
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