Pumpkin marshmallow is a healthy oriental delicacy, the creation of which we owe to Turkey. It was the Turks who were the first to make various sweets using fruits, berries or vegetables as the main ingredients.

The history of the origin of the delicacy

Over time, pastila began to be popular not only among local residents, but also among visiting tourists. Thus, most vacationers visiting Turkey wondered how to properly prepare the sweet. But until recently, local chefs did not reveal the secrets of preparing the oriental delicacy, keeping the recipe in strict confidence. Upset vacationers returned home without knowing how to prepare marshmallows.

As a result, during the Soviet Union, they created their own recipe for oriental sweets, according to which it was prepared from unnatural ingredients and tasted more like marshmallows. When the government of the eastern state found out about this, the recipe was revealed, but with one condition: from now on, people should only be sold a natural delicacy prepared according to a Turkish recipe, and the previous recipe should be forgotten forever. So, the whole world was notified about the correct recipe for oriental sweets.

The benefits of pumpkin

Making marshmallows at home is very easy. This sweetness does not require much time, many ingredients or any specific cooking skill. The oriental dessert is prepared quickly and simply, and most importantly, the end result is a tasty and healthy delicacy that will not leave any family member indifferent.

Our article contains recipes for an oriental delicacy based on pumpkin. Pumpkin pastille is not only very tasty, but also an incredibly healthy dessert containing a storehouse of vitamins. Thus, it contains vitamins such as A, C, E, K, D, T, PP, C, as well as group B.

Basic cooking rules

In order for the prepared pumpkin pastille at home to resemble a true dessert prepared in Turkey, you need to follow some tips while cooking:

• Each piece of oriental sweetness must be rolled in powdered sugar, pre-mixed with vanilla.
• The consistency of the pumpkin puree should be smooth and uniform - such that there are no lumps in it.
• When laying the pumpkin mixture on a baking sheet, you need to make sure that the layer at the edge is thicker than in the middle.
• Before removing the baking paper from the sweet, it should be slightly moistened with water to make the process easier and faster.

Also, when preparing marshmallows, you can add various fruits and berries in addition to pumpkin as an experiment.

Pumpkin pastille in the oven

Prepared pumpkin sweets are a universally healthy product that can be used both as sweets and added to desserts.

To prepare pumpkin marshmallow, you will need the following ingredients:

• pumpkin - 2 kg;
• apple - 2 pcs.;
• honey - 300 g;
• sunflower oil - 2 tbsp. l.;
• granulated sugar - 2 tbsp. l.

Practical part

First you need to prepare the main ingredients: apples and pumpkin. They need to be washed, seeds and partitions removed. Then cut into small slices to make it convenient to chop and puree with a blender or meat grinder.

The prepared puree, brought to a homogeneous mass, should be transferred to a saucepan and added cinnamon, ginger, and honey. Mix the resulting pumpkin-apple mixture and place on a prepared baking sheet, which should be covered with parchment and coated with a layer of sunflower oil.

When placing the marshmallow on a prepared baking sheet, you should pay attention to ensure that the layer thickness does not exceed 2 centimeters, since otherwise the sweetness will take a very long time to prepare. In the oven this happens for 2-3 hours at 50°C. This amount of time is needed for it not only to bake, but also to completely dry to the required state. The oven door should be left ajar.

When the allotted time is over and the marshmallow becomes soft and elastic, it must be taken out and cooled. Then cut into thin strips and roll into small rolls.

How to make pumpkin marshmallow at home: recipe with orange

Such a sweet can be prepared in a matter of hours, putting minimal effort into the process, since the main work will be done by a smart machine. The only thing you need to do is select the desired program, and after a certain time, get the finished treat.

To prepare pumpkin marshmallow in the dryer you will need the following products:

• orange - 1 pc.;
• pumpkin - 0.5 kg.

The pumpkin should be washed, the peel cut off and the seeds and fibers removed. After which the resulting pulp of the main ingredient must be crushed into small pieces. Pour two cups of boiling water into the multicooker bowl, and place the previously prepared chopped pumpkin pieces into a separate container for steaming. Cook for 10 minutes.

In the meantime, you need to start preparing the orange. It should be washed and placed in a bowl of boiling water for a few minutes to remove the wax used to treat citrus fruits. After this, use a fine grater to remove the zest from the orange (without removing the white layer), then cut the fruit in half and squeeze out the juice through a juicer.

After 10 minutes, the finished pumpkin pulp must be transferred to another bowl and crushed using a blender or masher until smooth. The prepared orange juice and grated zest should be poured into the pumpkin mixture and mixed thoroughly. Then, on a cling film cut to the diameter of the drying tray, place a thin layer of pumpkin mixture, no more than 5 mm in height. Then place the pallets in the dryer and dry for 6 hours.

After the allotted time has passed, the finished pumpkin marshmallow should be removed from the dryer. You need to cut it into thin strips and roll it into a roll. Store in a tightly closed glass container.

Pastila with yoghurt

Below is a recipe for pumpkin marshmallows made with low-fat yogurt. To prepare this oriental sweet you will need:

• pumpkin - 0.5 kg;
• yogurt - 250 g;
• ginger - 1 pc.

To start preparing the treat, you need to prepare the pumpkin. To do this, the vegetable should be washed, peel and seeds with fiber removed. Then it needs to be cut into medium-sized pieces and placed in a pre-prepared container. The contents should be filled with water, slightly covering the chopped vegetable. Then boil the pumpkin for 10 minutes over low heat.

Use a blender or masher to grind the boiled pumpkin until smooth, then add low-fat yogurt, as well as ground cinnamon, black pepper and ginger. Place the resulting mass on a prepared baking sheet covered with baking film and place in the oven for 8 hours at 60°C. The oven door must be left ajar. After the allotted time, the finished delicacy must be cut into strips and rolled into a roll.

Pumpkin candies are an autumn dessert that will surprise not only your family, but also the most uncomplicated gourmet. These candies, in consistency, resemble bird's milk, so they come out very soft and tender, melting right in your mouth. The finished product can be decorated with powdered sugar, cocoa or granulated sugar. They are perfect for a festive table for Halloween or other holidays. They are quite easy and quick to prepare, without taking into account the hardening time. A cup of aromatic coffee or hot tea on a cool autumn evening is just the thing. So, if you are a lover of delicate soufflé sweets, read the recipe and let's cook.

Ingredients

• For the pumpkin puree:
• Pumpkin 360 g;
• Water 200 ml;
• Sugar 50 g;
• For candies:
• Pumpkin puree 225 g;
• Chicken protein 4 pcs.
• For the syrup:
• Agar-agar 8 g;
• Water 75 g;
• Sugar 200 g;
• Powdered sugar for dusting.

Preparation

First, let's prepare pumpkin puree. If you have one ready-made, use it. Peel fresh pumpkin from seeds and crust. Cut into medium or small cubes and add to the saucepan. Pour the specified amount of granulated sugar and fill with hot water. Place on the stove to cook until the pumpkin is soft. Bring to a boil. Afterwards, reduce the heat, cover with a lid and cook until done.

About 20-25 minutes are enough for the pumpkin pieces to become soft. Almost all the liquid should evaporate completely. If a small amount of broth remains, it's okay.

Using a blender, masher or spoon, puree the mixture. Can be rubbed through a fine sieve. Cool the pumpkin puree to room temperature. To make the process go faster, place it in the refrigerator.

Place the cooled pumpkin puree into a convenient deep bowl. Add the egg whites and beat with a whisk or mixer until the pumpkin-white mass increases and thickens. While the mixture is whipping, let's make agar-agar.

Prepare the syrup in a separate pan. Add the required amount of water, add 200 grams of sugar and agar-agar. Place on the fire and cook over low heat until the sugar dissolves, constantly stirring with a wooden spatula along the bottom so that the agar does not burn.

The sugar syrup will be ready when it slowly pulls out in threads from the spatula. Once you get this result, remove from heat and cool slightly.

Add hot agar syrup to the pumpkin puree. At the same time, constantly beat with a mixer until the mass cools down. The pumpkin mass became quite airy and thicker.

Spoon the finished mixture into candy molds and leave at room temperature for 3-5 hours until completely hardened. You can use silicone molds, as long as they are not too large.

Carefully remove from the molds and sprinkle with powdered sugar. Enjoy your tea!

Healthy pumpkin candies are ready and can be stored in a glass container or paper box.

We are used to calling dried candied fruits - citrus fruits, dried apricots, prunes, bananas. We often buy them in the store as a tasty and healthy treat. Candied fruits are an excellent substitute for sweets; they will appeal to both children and adults. Did you know that you can cook candied pumpkin yourself in the oven?

Required Ingredients

Pumpkin has long been known to us as a source of vitamins and microelements necessary for the body. Everyone knows how beneficial this fruit is. We are used to either canning it and then using it as an additive in stews, porridges, and casseroles. But candied pumpkin seems something unusual. But in vain, because their taste is very delicate, they literally melt in your mouth.

Almost any variety of pumpkin is suitable for candied fruits, except decorative ones (they do not have enough pulp) and fodder ones, the pulp of which is hard and insipid. The main thing is that the fruits are ripe and well-ripened. The sweetest and most delicious, they are also called “porridge” and can be recognized by their bright orange color. But even if you don’t have one, any will do. You'll just need to use a little more sugar.

Candied pumpkin can easily replace any candy

In addition to pumpkin pulp, to prepare candied fruits you will need sugar, water, aromatic spices (vanillin, cinnamon, cloves and others). Powdered sugar is often used to decorate the delicacy. It will come in handy if the pumpkin you choose for cooking is not bright enough.

Sugar can be replaced with honey - such candied fruits are even healthier. In addition, you can add oranges and lemons to the preparation to get a rich taste and bright aroma.

Classic recipe for candied pumpkin

There is nothing complicated in preparing candied fruits, but it will take a lot of time. But since the oven will help us, we can do it faster.

For the classic recipe you will need:

• 1 kg pumpkin pulp;
• 300 g water;
• 1.2 kg granulated sugar;
• 3 g citric acid;
• vanillin on the tip of a knife.

1. Peel the pumpkin. To do this, it is convenient to use a vegetable peeler: it carefully and thinly cuts strips of skin. If the pumpkin is a little old and the skin is thick, it is better to use a sharp knife.

   

   Ripe sweet pumpkins of ‘porridge’ varieties are suitable for candied fruits

2. Select the seeded core completely. To work, you only need dense pulp.

   

   Peel the pumpkin and cut into pieces

3. Cut the peeled pumpkin into medium-sized cubes. They need to be blanched for 7 minutes in boiling water. Immediately after this, transfer them to cold water to cool. Blanching is a short-term treatment of any food product with boiling water or steam. Unlike cooking, blanching does not lead to loss of vitamins or flavor properties.

   

   Blanch the pumpkin in boiling water, then cool

4. Meanwhile, prepare the syrup for the candied fruits. Add sugar and citric acid to a saucepan with water. Boil and cook, stirring, until the sugar is completely dissolved.

   

   Prepare sugar syrup

5. The pumpkin pulp cubes have already cooled down. Place them in a fine sieve and wait until all the water has drained.

   

   Let the water drain completely

6. Place the pumpkin in a saucepan with the syrup and boil for 15 minutes over low heat, stirring lightly so that the food does not burn. After this, leave the workpiece to infuse for 10 hours.

   

   Boil pumpkin pieces in syrup

7. Place the pan with the preparation on low heat again, boil for 15 minutes and leave for another 10 hours.
8. During the third cooking, bring the pumpkin to a boil. Finally, add vanillin to the mixture.

   

   Pumpkin pieces need to be boiled in syrup several times

9. Place the boiled pumpkin cubes in a fine sieve. Wait until the syrup has completely drained. This will take about two hours.
10. Place the dried and cooled pumpkin pieces in one row on a baking sheet and place in the oven, preheating it to 40 degrees, for about 3 hours.

    

    Place candied fruits on a baking sheet and dry for 2-3 hours

11. Remove the half-cooked candied fruits from the oven for further processing.
12. Roll each piece in granulated sugar and place again in a single layer on a baking sheet. Keep the candied fruits in the oven until ready: they should be completely dry and not stick to your hands.

Blanching is a short-term treatment of any food product with boiling water or steam. Unlike cooking, blanching does not lead to loss of vitamins or flavor properties.

It is best to store candied fruits in a glass container.

Note! If you do not have an oven, then the candied fruits should be dried on wax paper or parchment at room temperature and in direct sunlight. It is advisable that the room in which drying takes place is well ventilated.

Low-calorie treat with honey

This recipe will appeal to sweet lovers who watch their figure. Instead of sugar, which is harmful to a slim waist, we use honey and fructose.

You will need the following products:

1. Peel the pumpkin and cut the flesh into cubes. Boil them over low heat, adding cinnamon.
2. Place the vegetable pieces on a paper towel and let them dry.
3. Pour 2 cups of water into a saucepan, add fructose and honey. Wait for the ingredients to boil and dissolve. Place pumpkin pieces in syrup. Cook for 15–20 minutes over medium heat, then remove the pan from the stove. Future candied fruits should stand in syrup for a day.
4. Place the pumpkin pieces in a colander or sieve and let the syrup drain completely. After this, place the candied fruits on a baking sheet and place in the oven. Keep them until fully cooked at 40 degrees.

Due to the complete absence of sugar, such candied fruits are low in calories. But in taste and aroma they are in no way inferior to the sugar treat!

Video recipe for making pumpkin sweets

Not just a pumpkin

The taste of classic candied pumpkin can be varied with the help of oranges, lemons and spices. This way you can delight your family with a variety of sweets, preparing something new every time.

“Quick” candied fruits with lemon

You will need:

1. Peel the pumpkin and cut its flesh into pieces.
2. Place pumpkin pieces and sliced ​​lemon into a boiling syrup of sugar and water. Boil in 2 batches for 10 minutes until fully cooked.
3. Remove the boiled pumpkin cubes from the syrup (no lemon needed) and place on parchment paper. Dry in the oven at 130 degrees for about 60 minutes.
4. Place the prepared candied fruits on a plate, sprinkle with a mixture of powdered sugar and cinnamon.
5. If you want your candied fruits to be slightly jelly-like and transparent, you will need a little more time. After boiling the pumpkin, leave it in the syrup until it cools completely, then boil again for 5 minutes. Cool and repeat 3 more times. Such candied fruits can not only be dried, but also rolled into jars along with syrup.

With oranges

This recipe is perfect if you can’t find a very sweet “porridge” pumpkin. Using more sugar than usual helps save the situation (you'll end up with a little syrup that will be very rich). Naturally, this will also affect the calorie content of candied fruits: such sweetness can affect your figure!

You will need:

1. Cut the pumpkin pulp into slices, cubes or strips. Divide the oranges into slices, after peeling and removing the seeds.
2. Make a syrup from water and sugar, bring it to a boil, stirring constantly.
3. Dip orange and pumpkin pieces into the syrup and boil for about 7 minutes.
4. Remove the pan with the mixture from the stove and leave until completely cool. This will take several hours. Repeat the cooking process twice at the same interval.
5. Drain the syrup from the future candied fruits, remove the orange slices. The pumpkin pieces will be soft and completely transparent.
6. Place the pumpkin pieces on a baking sheet lined with paper and place in the oven for 5 hours at a temperature of up to 40 degrees.
7. To decorate, prepare the topping: mix powdered sugar, a little starch and vanillin. If desired, you can add a little ground cinnamon. Roll dried candied fruits into the mixture.

Spicy candied fruits

In the East, the rich, spicy taste and aroma of sweets is highly valued. To achieve this effect, you need to add appropriate seasonings to candied fruits. So, you will need:

• 1 kg pumpkin pulp:
• 1 kg sugar;
• 700 ml water;
• 1 cinnamon stick;
• 2 clove buds;
• 1 vanilla pod (natural).

If you are not afraid to experiment, you can add anise, star anise, fennel and other spices. But do not forget that a large number of them can spoil the taste of the dish.

Spices will give candied fruits a rich, rich taste and aroma.

1. Peel the pumpkin, wash and cut into pieces of any shape.
2. Prepare the syrup, bring it to a boil, add pumpkin pieces and all the spices. Cook the mixture for 5 minutes, then cool. The procedure must be repeated at least 5 times until the pumpkin pieces become transparent and caramelized.
3. Remove the candied fruits and let the syrup drain completely. Place on a baking sheet and dry in the oven, then sprinkle with powdered sugar if desired.

Pastilles, syrups and other sweets. We share with you our favorite recipes for simple and healthy pumpkin delicacies.

Pumpkin marshmallow

A tasty and fragrant sweet that can legally replace any candy. It doesn’t stain your hands - you can take it into your room and chew it while sitting on the sofa with a book. Pastila is stored well in a dry place, in a paper bag or glass jar.

Ingredients: 1.5 kg pumpkin pulp, 2 hard apples, 300 g honey, 1 tsp. cinnamon, 1 tsp vanilla sugar, 1 tsp. ground ginger. Refined vegetable oil - 3 tsp.

Peel and seed apples and pumpkins, cut into small pieces and simmer for 10-15 minutes with a small amount of water until softened. Drain, let cool slightly, and puree until smooth. Add spices to the pumpkin mixture, mix thoroughly, and put on low heat for 25-30 minutes so that the puree reduces a little. Add honey to the boiled mixture, stir and let cool.

Line a baking tray with baking paper so that its edges extend beyond the sides. Lubricate it with vegetable oil. Spread the pumpkin mixture over the paper in an even layer of 5-7 mm. This is convenient to do with a spatula dipped in water. It’s not a problem if excess moisture gets on the marshmallow - it will evaporate during drying. The thinner the pumpkin layer, the faster the marshmallow will dry.

You need to dry the marshmallow at a temperature of 60-80 degrees, in a slightly open oven. The process will take 5-6 hours, depending on the thickness of the layer. The marshmallow is ready when it feels elastic to the touch, without protruding drops of syrup or wet spots.

Remove the marshmallow from the baking sheet and, together with baking paper, cut it into strips. After cooling, remove the paper, roll the marshmallow into tubes and store in a jar or paper bag. If desired, you can sprinkle the tubes with powdered sugar, vanilla and cinnamon.

Pumpkin jam

Few people, having tried this jam, will guess from the first time what it is made from. This is because of the lemon, which gives the pumpkin an interesting, subtle flavor.

Ingredients: 1 kg pumpkin, 800 gr. sugar, 2 lemons, 2 pcs. cloves, 5 peas of allspice.

Cut the peeled pumpkin into cubes and simmer over low heat until softened. Add sugar, stir and cook for another 20 minutes. Squeeze the juice from the lemons and add to the jam. Throw in cloves and allspice there. Continue cooking, stirring, until thickened. Remove the cloves and pepper from the prepared jam, package it in dry, sterilized jars, and place it in a cold place for 5-7 days to let it brew.

Candied pumpkin

Absolutely natural sweetness that does not burden the waist. Raw foodists and any other sweet tooth will rejoice.

Ingredients: pumpkin - 800 g, orange - 1 piece, water - 0.5 cup, sugar - 0.5 kg, cinnamon - 1 stick.

Cut the pumpkin into 2*2 cm slices, 3-4 mm thick. Place everything in a deep enamel bowl, cover with sugar and leave overnight so that the pumpkin releases its juice. If there is not enough juice in the morning, you can add 2-3 tablespoons of boiled water. The sugar should completely dissolve in the liquid that has formed in the bowl. You can help it by stirring the contents periodically.

Remove the zest from the orange, peel it and blend with the zest in a blender. Add the syrup drained from the bowl with the pumpkin, a cinnamon stick to the orange puree, add water and boil the mixture over low heat.

Pour pumpkin into the boiling syrup, stir and let it boil without increasing the heat. Boil for 5 minutes after boiling, remove from heat and leave to steep for a day. For three days in a row, bring the candied fruits to a boil, boil them for 5 minutes and cool. After this, collect the boiled pumpkin pieces in a colander, drain the syrup and place them on parchment paper.

You can dry the candied fruits in the air, this will take 2-3 days. You can speed up the process and dry them in the oven at 130 degrees. This will take 1-2 hours. Sprinkle the finished candied fruits with powdered sugar and store them in a paper bag or glass container.

After cooking the candied fruits, an exceptionally tasty syrup remains. It can be used for sweet cereals, for fruit salads, you can pour it over buns with butter and simply eat it with tea. Store it in the refrigerator in a tightly closed jar.

Ingredients:

• pumpkin - 600 grams;
• cookies (biscuits, oatmeal) - 100-150 grams;
• sugar - 100 grams (sugar can be replaced with honey, and you can also adjust the amount to your taste);
• butter - 50 grams;
• walnuts - 50 grams;
• cinnamon, cloves - to taste;
• salt - on the tip of a knife.

Pumpkin candies. Step by step recipe

1. Wash the pumpkin, peel and cut into small cubes.
2. Simmer with the addition of a small amount of water until tender, drain the water. I recommend adding a little salt to the pumpkin to bring out the sweet taste.
3. Beat the still warm pumpkin, sugar, and butter with a blender. Add pre-prepared cookie crumbs, mix everything well and cool. If you had very dry pumpkin and the mixture turned out very lumpy, you can add a little cream or milk for elasticity. If, on the contrary, the pumpkin is very watery, add more cookies.
4. From the completely cooled candy mass, form into candies and roll in a mixture of cookie crumbs and nuts. Or you can put a nut in the middle of the candy.
5. Place in the refrigerator for 1-2 hours

And now the long-awaited holiday of belly and mood has arrived! “Very tasty” wishes you Bon appetit! And be sure to try it