Pumpkin Halwa Pudding: Not Just Dessert, A Bioactive Powerhouse to Boot as Well

Abstract

Pumpkin (Cucurbita Maxima) is a famous member of the Cucurbiteacea family, which is eaten both as a vegetable meal and as a dessert. The dessert form prepared in India is a type of pudding, called Halwa , made by cooking the pumpkin pulp in ghee (clarified butter) and milk. High in nutritional content, halwas also possess the capability to efficiently deliver the phytochemicals present in the basic foods from which these are made. This phytochemical delivery is accomplished by ghee and milk proteins, which behave as phytochemical carriers