Turkish Pumpkin Dessert
One of my favorite desserts in winter is pumpkin dessert. We both love it and it is easy for me because it is very easy to make. I like pumpkin dessert chunky. In other words, it will not fall apart as you throw the fork, and water will not leak out when you take it from the plate. I found the way to cook the zucchini only in its own juice. Pumpkin is 88% water anyway. Then why not cook a vegetable with so much water in its own juice and add water, right?
Turkish Pumpkin Dessert Tips
In order for the zucchini to be cooked in its own juice, it must release its water slowly. For this, it should either be kept with sugar or cooked in a thick-bottomed saucepan over low heat. I prefer the second method. I leave the zucchini to cook with the lid of the pot closed on the lowest setting on the smallest compartment of the hob.
After releasing the water completely, I open the bottom of the stove without changing the burner and cook it until the water is gone. I drain the water completely. The water remaining at the bottom reaches a light caramel-like texture when I take it almost from the fire. The result is the sentences "I don't really like pumpkin dessert, but this is very nice" :)
- 1 kg peeled pumpkin cut into large cubes,
- 2 cups granulated sugar,
- To garnish: chopped walnuts, hazelnuts or shredded coconut.
- Place the pumpkin cubes into a large saucepan and sprinkle the sugar,
- If you have time, let the pumpkins sit like this overnight,
- Or like I did, put the pan over low heat right away, since the heat also helps the pumpkin release all of its juices,
- Cook until the pumpkin is soft and absorbs all the water it initially released,
- Let it come to room temperature and then refrigerate,
- Garnish with chopped walnuts, hazelnuts or shredded coconut.