Vegan Pumpkin Halwa

I love sweets. I like to try new recipes once in a while.
Recently, I saw pumpkin halwa in Mahanandi's blog. The rich
color of the halwa was breathtaking and I decided to make it.

I made this halwa with soy milk following mahanandi's
recipe. However, I used vegetable oil to cook the grated
butternut squash and used two and half cups of sugar
instead of two cups of sugar. During the final stage,
the halwa did not turn into a solid firm mass within
10-15 minutes according to the recipe. I guess because
I added more sugar, the mixture took nearly an hour to
become solid firm mass.

I tasted the halwa before keeping it in the freezer.
It was like pudding and tasted great. It became nutty and chewy, when
I kept it in the freezer. I liked both the version of the
delicious sweet.

Vegan Mysore Pak

In southern India, almost all the sweet stores will
have bright yellow mysore pak. Mysore pak is made from
chickpea flour, sugar and oil. At homes and in some
famous sweet stores, ghee is used instead of vegetable oil
in the preparation of mysore pak.

I recently made mysore pak and it tasted great. I
followed Mahanandi's recipe, but used vegetable oil.I
also roasted the chickpea flour until the raw smell of
the flour vanished.

Another important factor is to make sure that the
sugar syrup is of the right consistency before adding the
chickpea flour.