Indian Thanksgiving

Indian Halloween

Indian Thanksgiving

Thanksgiving festivities are upon us. Globalisation of culture has made non-residents of America familiar to what is called Thanksgiving. We might not know the exact reasons for the celebrations but the bombardment of Thankgiving meals around the internet and popular American television has giving us a fair idea of what the food is actually about. However, sitting in a different country looking at all this I feel ‘alienated’, not from the food of course but my relatability to the food which is being prepared.

As I swift through the varieties of pumpkin dishes I realise that India also has its fare share of sweet dishes made with the infamous pumpkin. We have the halwa, the barfi, the sweet curries etc.

DSC_0037 (1024x683)Getting hold of some spices which are predominantly used in a pumpkin pie: nutmeg, cinnamon and dry ginger I ventured to some unknown and yet known territories along with other ingredients. Like an adventurer I went to my kitchen at one in the morning after my folks had gone to sleep. The good part about living away from home is that you can risk going into the kitchen at unearthly hours and you parents will refrain from saying things about your discipline in life due to their undying love.

What turned out was something really great according to a few dear friends who tried out the end product  for me. I called it the Indian Thanksgiving. Some friends even promised to get back to me after they have tried it in their kitchen.

Indian Thanksgiving (makes between 16-20 barfies)


  1. ½ kg pumpkin
  2. 200 gms chopped khoya (or Milk solids)
  3. About 4 teaspoon ghee (clarified butter)
  4. 150 gms sugar
  5. 2 teaspoon of cinnamon Powder
  6. 1.5 teaspoon of nutmeg powder
  7. 1 teaspoon of dry ginger powder
  8. 3 tablespoon of roasted chopped Almonds
  9. A thick bottom pot


  • Grate the Pumpkin
Into the food processor for grating

Into the food processor for grating

  • Heat the ghee in a thick bottom pan.
  • Put the grated pumpkin in it. Stir occasionally till all the water has evaporated.
After the ghee and the pumpkin mix the colour takes a deeper hue

After the ghee and the pumpkin mix the colour takes a deeper hue

  • Put in the sugar.
  • Mix well till all the water evaporates while stirring occasionally.
  • Mix in the khoya and stir frequently till everything has dissolved.
  • To test if the mixture is done, take a little on the spatula, if the mixture sticks onto it without falling off then your mixture is ready.
  • Mix in the spices and the roasted almonds.
  • Grease a mould/ tray and out in the mixture evenly. Take it out after an hour and cut it into shapes or the way you want to.

Having a Pumkin pie or a Pecan pie is always good as you experience something from a different culture. However when you incorporate such recipes into an Indian menu (in an Indian way) there might be many who would be willing to try it without much convincing.

Total Views: 1067 ,

Leave a Reply