Rice Pumpkin Jam

 Rice Pumpkin Jam/

চাল কুমড়োর মোরব্বা

Ingredients :

Ripe Rice Pumpkin - 1

Powdered milk - 2 cup

Sugar - 3 cups (less/more)

Ghee - 1/2 cup

Coconut korano - 1

Raisins - 1/3 cup (desired)

Dalda/Soybean oil - 1/2 cup

White cardamom - 5/6

Preparation :

The pumpkin was cut into four lengthwise lengthis.Discard the seeds by hand.With a large spoon,scrape well in all direction,in such a way that the water come out when the pumpkin chips.Now cut each piece into small 8/10 pieces.Boil in boiling hot water for 20 minutes.Drain the water.When its cools down,squeeze the water out of the cotton cloth one by one.When the water comes out the pieces will be cut in half.Heat oil and ghee in a pan.Add a little salt to the pumpkin pieces and fry on low heat.Remove from the oven when light brown.In another bowl,add powdered milk with three cups of water (do not use liquid milk, milk will burst) with coconut,cardamom,sugar.When the milk boils,add the pumpkin pieces and cook the raisins on the medium heat.When the milk is dry,take it down.

Let's be cold and serve it nicely.