Buckwheat tartlets with Pumpkin Halwa

22 Oct 2020


Buckwheat flour 1 cup/s
Powdered almonds 0.25 cup/s
Butter 0.25 cup/s
Salt 0.5 tablespoon/s (tbsp)
Powdered sugar 1 tablespoon/s (tbsp)
Milk 2 tablespoon/s (tbsp)
Shredded red pumpkin 2 cup/s
Sugar 0.5 cup/s
Water 0.5 cup/s
Cinnamon stick 1 piece/s
Ghee 2 tablespoon/s (tbsp)
Roasted melon seeds for garnish 2 tablespoon/s (tbsp)


Take the buckwheat flour, almond powder, salt, and powdered sugar in a bowl and mix well. Add butter to the flour and rub with your fingertips. Once mixed, it will resemble breadcrumbs. Add milk to make a hard dough and rest it in the fridge for half an hour.

Take the pumpkin in a microwave oven safe bowl, add sugar and mix well. Select micro mode high power, set time for 6 minutes and press start. After the beep, remove and add all remaining ingredients and cook again for 4 minutes. Halwa is ready and is glossy. Meanwhile, for the tarts, make small balls of the buckwheat dough and set them in the shape of mini-tarts in molds. Prick with a fork to avoid puffing. After the tarts cooled, fill halwa into them and garnish with the roasted melon seeds

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festival recipe microwave recipe halwa pumpkin
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