Celebrate the season with Pumpkin Halwa, also known as Kaddu ka Halwa. This bright i, golden dessert bursts with flavor as you sauté freshly grated pumpkin in ghee, simmer it in creamy milk, and sweeten it with sugar. A sprinkle of cardamom and a generous topping of toasted nuts make this halwa a festive showstopper for Diwali, Navratri, or any cozy fall evening.
This halwa has a beautiful natural sweetness from pumpkin, enhanced with sugar and a rich, silky texture from milk and ghee. You must also try my favorite Carrot Halwa to celebrate fall flavors.
Jump to:
- What is Pumpkin Halwa?
- You'll Love This Recipe
- Can I Make This Recipe Vegan?
- More Halwa Recipes To Try
- Ingredients To Make This Pumpkin Halwa
- Step-By-Step Recipe To Make Pumpkin Halwa
- Expert Tips To Make This Pumpkin Halwa
- Serving Suggestions
- Storing The Pumpkin Halwa
- More Indian Dessert Recipes You Might Like
- Pumpkin Halwa
What is Pumpkin Halwa?
Pumpkin Halwa, also known as Kaddu ka Halwa, is a traditional Indian dessert made by cooking grated pumpkin in ghee (clarified butter), milk, and sugar, then flavoring it with cardamom and topping it with toasted nuts and raisins.
It’s similar to other Indian halwas (like carrot or beetroot halwa) but uses pumpkin as the star ingredient, giving it a vibrant golden-orange color and a naturally sweet, earthy flavor.
This dish is especially popular during festivals like Diwali and Navratri, religious celebrations, and cozy fall or winter evenings. It’s rich, warm, and aromatic, making it perfect for festive spreads or comfort desserts.
You'll Love This Recipe
- Naturally colorful and festive
- A creative way to enjoy seasonal pumpkin
- Packed with fiber, vitamin A, and antioxidants
- Easy to make with pantry staples
Can I Make This Recipe Vegan?
You can absolutely make this recipe vegan. Substitute ghee with coconut oil. And swap whole milk, with either coconut milk or almond milk to make this recipe vegan.
Cutting a pumpkin is a daunting task. Most stores sell precut quaters of pumpkin so I prefer to buy them. This makes our job so much easier. I like to cut the pumpkin into 4 big pieces. Then, peel the skin using a peeler. Wash the pumkin thoroughly.
These pumpkins weigh about ½kg, and gives about 3 to 4 cups of shredded pumpkin to make this recipe. I shred the pumpkin using a box grater, which is the hardest part of the recipe.
More Halwa Recipes To Try
Ingredients To Make This Pumpkin Halwa
Pumpkin - Indian yellow pumpkin or red pumpkin tastes the best for this kaddu ka halwa. It renders a beautiful orange/golden color to the halwa, which makes it beautifully festive.
Ghee - Traditionally, ghee is used to make this pumpkin halwa recipe. But, if you want to make it vegan, you can use coconut oil.
Nuts and Raisins - Cashews and raisins taste best for this recipe, adding a light crunch and sweet flavor to the halwa recipe. You can also add desiccated coconut to add a rich coconut flavor and texture.
Milk - I prefer using whole milk recipe, as it adds a beautifully creamy texture and taste to this halwa recipe. But, if you are making it vegan, you can use either coconut milk or almond milk.
Sugar - Use castor sugar as it beautifully caramelizes for sweetening this recipe. You can also use jaggery or light brown sugar in this recipe.
Cardamom - Freshly pounded green cardamom renders beautiful earthy sweet notes in this pumpkin halwa recipe. Don't skip it!
Step-By-Step Recipe To Make Pumpkin Halwa
How To Cut The Pumpkin?
Cutting a pumpkin is a daunting task. Most stores sell precut quarters of pumpkin, so I prefer to buy them. This makes our job so much easier. I like to cut the pumpkin into 4 big pieces. Then, peel the skin using a peeler. Wash the pumpkin thoroughly.
These pumpkins weigh about ½kg, and give about 3 to 4 cups of shredded pumpkin to make this recipe. I shred the pumpkin using a box grater, which is the hardest part of the recipe.
Cook The Pumpkin Halwa
- Heat 1 tablespoon of ghee in a heavy-bottomed pan. Add cashews, and raisins. Toast until the nuts turn golden and the raisins plump up. Remove and set aside.
- In the same pan, add 2 tablespoons of ghee and the grated pumpkin. Sauté over medium heat for 7-8 minutes until the raw smell disappears and the pumpkin softens.
- Pour in the milk and stir well. Cover and cook on low flame for 8-10 minutes, stirring occasionally, until the milk is absorbed and the pumpkin is fully cooked.
- Stir in the sugar and cardamom powder. The mixture will loosen as the sugar melts—keep cooking for 5-7 minutes until it thickens again.
- Garnish with the toasted cashews and raisins.
Expert Tips To Make This Pumpkin Halwa
Choose the Right Pumpkin: A Red or yellow pumpkin is naturally sweeter and gives the halwa its vibrant color. Buy the precut pumpkin from the grocery store to reduce the work of cutting and deseeding the pumpkin
Smooth or Chunky: For a smoother texture, steam and mash the pumpkin before cooking. I prefer to have some texture in the halwa, so I prefer grating the pumpkin for this recipe.
Cooking the Pumpkin: Pumpkins naturally have a lot of water. So you want to make sure you cook the pumpkin thoroughly until all the water is evaporated, and you are left with deliciously creamy pumpkin.
Adjust Sweetness: Taste your pumpkin before adding sugar; adjust as needed. I prefer to add ⅓ cup of sugar for 3 cups of pumpkin.
Make Ahead: Cook the halwa a day in advance. Reheat with a splash of milk or ghee.
Serving Suggestions
- Serve it warm in small bowls with an extra drizzle of ghee for a rich, festive feel.
- Pair it with puri or paratha for a traditional Indian celebration meal.
- Halwa Sundae: Chill the halwa and serve it with a scoop of vanilla or saffron ice cream.
- Dessert Cups: Layer halwa with crumbled biscuits and whipped cream in a glass for a party-ready dessert.
- With Malpua or Gulab Jamun: Add a spoonful of halwa on the side of other Indian sweets for a festive dessert platter.
- Enjoy it with a hot cup of chai, masala milk, or filter coffee as an evening treat.
Storing The Pumpkin Halwa
- Room Temperature: Stays fresh for up to 6–8 hours if the weather is cool. Cover it and keep it in a cool, dry spot if you plan to serve the same day.
- Refrigerator: Store in an airtight container in the fridge for 4–5 days. Reheat in a pan with a splash of milk or ghee to bring back its soft, rich texture
- Freezer: You can also freeze the pumpkin halwa in freezer-safe ziplocks for up to 2 months. But I don't prefer freezing this halwa recipe, as it becomes very watery upon thawing.
More Indian Dessert Recipes You Might Like
Pumpkin Halwa
These nutrional values are automatically generated. Use them for estimation only.
Equipment
- 1 Boxed Grater
- 1 Non-Stick Pan
Ingredients
- 3 Cups Pumpkin Grated
- 3 Tablespoons Ghee
- 10-12 Cashews
- 10-12 Golden Raisins
- ½ Cup Milk Use full-fat whole milk
- ⅓ Cup Sugar Adjust as per your prefrence
- ¼ Teaspoon Cardamom Powder
Instructions
Cut The Pumpkin
- Buy a precut pumpkin for this recipe.
- I like to cut the pumpkin into 4 big pieces.
- Then, peel the skin using a peeler. Wash the pumpkin thoroughly.
- These pumpkins weigh about ½kg, and gives about 3 to 4 cups of shredded pumpkin to make this recipe.
- I shred the pumpkin using a box grater.
Cook The Pumpkin Halwa
- Heat 1 tablespoon of ghee in a heavy-bottomed pan.
- Add cashews, and raisins. Toast until the nuts turn golden and the raisins plump up. Remove and set aside.
- In the same pan, add 2 tablespoons of ghee and the grated pumpkin.
- Sauté over medium heat for 7-8 minutes until the raw smell disappears and the pumpkin softens.
- Pour in the milk and stir well. Cover and cook on low flame for 8-10 minutes, stirring occasionally, until the milk is absorbed and the pumpkin is fully cooked.
- Stir in the sugar and cardamom powder.
- The mixture will loosen as the sugar melts—keep cooking for 5-7 minutes until it thickens again.
- Garnish with the toasted cashews and raisins.
- Serve hot or warm with a drizzle of ghee and toasted nuts.
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