Last Updated on 4 months by Neha Deshmukh

Pumpkin Aseeda Bobbar Recipe – Cardamom & Rosewater Indian Dessert

Introduction

Okay, let’s be real – sometimes you just need a little something sweet, right? And if you’re anything like me, you want it to be comforting, flavorful, and maybe even a little bit special. That’s where this Pumpkin Aseeda Bobbar comes in. I stumbled upon this recipe a few years ago while researching traditional Indian desserts, and it quickly became a favorite. It’s a beautiful blend of warm spices, sweet pumpkin, and a wonderfully unique texture. Trust me, it’s easier to make than it sounds!

Why You’ll Love This Recipe

This isn’t your average dessert. Aseeda Bobbar is a delightful Indian sweet that’s both comforting and subtly sophisticated. The cardamom and saffron infuse the pumpkin with an incredible aroma, and the rosewater adds a delicate floral note. Plus, using wholewheat flour makes it a little more wholesome than some other treats – though, let’s be honest, it’s still a dessert! It’s perfect for a cozy night in, a festive gathering, or just when you need a little pick-me-up.

Ingredients

Here’s what you’ll need to create this delicious Pumpkin Aseeda Bobbar:

• 450 gm pumpkin
• 0.5 cup wholewheat flour (120g)
• 2 tbsp ghee (30ml)
• 0.5 cup honey (120ml)
• 0.5 tsp cardamom powder
• 1 pinch saffron strands
• 1 tbsp rosewater (15ml)
• Pistachios or puffed raisins, for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Wholewheat Flour: I prefer using wholewheat flour (atta) for a slightly nutty flavor and added texture. You can find this at most Indian grocery stores.
• Ghee: Ghee is clarified butter, and it’s essential for that authentic Indian flavor. Don’t skimp on the quality here! If you’re not familiar, it has a beautiful nutty aroma and adds richness.
• Saffron Strands: A little saffron goes a long way! It adds a beautiful color and a subtle, floral aroma. Soak the strands in a tablespoon of warm milk for about 10 minutes to help release their flavor and color before adding to the recipe.
• Rosewater: Rosewater can vary in strength, so start with a tablespoon and add more to taste. You can find it at most Middle Eastern or Indian grocery stores. Sometimes, my grandmother used rose essence instead – a tiny drop goes a long way with that!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and chop the pumpkin into cubes. Boil them in water until they’re beautifully tender – about 15-20 minutes. Once cooked, drain the water and set the pumpkin aside.
2. Now, for the magic! In a blender, combine the cooked pumpkin, honey, cardamom, and saffron (and the milk it soaked in, if you used it). Blend until you have a super smooth, creamy mixture.
3. Time for the flour. In a saucepan, heat the ghee over low heat. Add the wholewheat flour and start roasting it, stirring constantly. This is important! You want to roast it until it smells fragrant and nutty – about 5-7 minutes. Be careful not to burn it.
4. Pour the pumpkin mixture into the roasted flour. This is where your arm gets a workout! Stir continuously until everything comes together and thickens. It will take a few minutes, but be patient.
5. Finally, mix in the rosewater and cook for another 2 minutes. This helps the flavors meld together beautifully.
6. Serve the Aseeda Bobbar warm, garnished with pistachios or puffed raisins.

Expert Tips

• Don’t rush the roasting of the flour. That nutty flavor is key!
• Stir, stir, stir! Continuous stirring prevents sticking and ensures a smooth texture.
• Adjust the honey to your liking. If you prefer a less sweet dessert, start with a little less and add more as needed.

Variations

Want to make this recipe your own? Here are a few ideas:

• Vegan Adaptation: Substitute the ghee with coconut oil or a vegan butter alternative.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of wholewheat flour.
• Spice Level Adjustment: Add a pinch of nutmeg or a tiny bit of ginger for a warmer spice profile. My friend loves adding a dash of cinnamon!
• Festival Adaptations: During Diwali, I sometimes add a sprinkle of edible silver leaf (varak) for a festive touch. For Holi, a vibrant sprinkle of pistachios and almonds looks beautiful.

Serving Suggestions

This Aseeda Bobbar is lovely on its own, but it’s also wonderful with a cup of chai or a glass of cold milk. You can also serve it with a dollop of yogurt for a slightly tangy contrast.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. It might thicken up a bit in the fridge, so you can add a splash of milk or water when reheating.

FAQs

Let’s answer some common questions:

1. What is Aseeda Bobbar and where does it originate from? Aseeda Bobbar is a traditional Indian dessert, particularly popular in the Andhra Pradesh and Telangana regions of India. It’s a sweet porridge-like dish made with flour, pumpkin, and aromatic spices.
2. Can I use a different type of squash instead of pumpkin? Yes, you can! Butternut squash or kabocha squash would work well as substitutes.
3. How can I adjust the sweetness of the Aseeda Bobbar? Simply adjust the amount of honey you use. Start with less and add more to taste.
4. What is the best way to roast the wholewheat flour to achieve the nutty flavor? Roast the flour over low heat, stirring constantly, until it turns lightly golden and smells fragrant. Be careful not to burn it!
5. Can this be made ahead of time? If so, how? You can make the pumpkin puree ahead of time and store it in the refrigerator for up to 2 days. Then, simply complete the recipe when you’re ready to serve.
6. What are the benefits of using ghee in this recipe? Ghee adds a rich, nutty flavor and a beautiful aroma. It’s also believed to have digestive benefits in Ayurveda.