October not only marks the beginning of autumn it also marks the beginning of the holiday season, starting with Eid ul Adha, and then Diwali, Thanksgiving and so on.
Eid is one of my most favorite holidays and I still get excited about the festivities like a small girl. For me applying henna/mehendi is also an integral part of the festivities. Though I never cooked pumpkin halva for Eid before, the orange pumpkin color with the dark green background resembles the color of henna, and I love it. Hope you do too.
For those who are not familiar with Eid, it is an Arabic word meaning festival. Muslims around the globe celebrate two Eid, Eid ul Fitr and Eid ul Adha. Eid ul Fitr, the festival of fast breaking, marks the end of the Islamic holy month of fasting (Ramadan). Eid ul Adha, the festival of sacrifice, commemorates the willingness of prophet Ibrahim’s(Abraham’s) willingness to sacrifice his son, Ismail (Ishmael), as an act of obedience to God before God intervened to provide him with a lamb to sacrifice instead. Eid ul Adha also marks the end of Hajj, the pilgrimage to Mecca. This story is also narrated in the Torah and the Old Testament.
If you like pumpkin pie, you’ll love pumpkin halva. Usually, halva is butter/ghee rich but my version uses very little and I haven’t found any difference in taste. Also, I usually use low fat milk products in my desserts to keep the calorie per serving lower, and no one can tell the difference. By all means, you are not restricted to follow my trait of using low fat milk product if you would rather use the full fat versions. Either way, this confection is a treat to the eye and the taste buds.
I am submitting this post for few blogger events.
The last event I am joining is Let’s cook for haloween.