Pumpkin Halwa

Pumpkin Halwa, also known as Kaddu ka Halwa, is a traditional Indian dessert made by cooking grated pumpkin in ghee, milk, cardamom and sugar.

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Course: Breakfast, Dessert

Cuisine: Indian

Diet: Gluten Free, Hindu, Vegetarian

Keyword: Diwali Recipes, Fall Desserts, Fall Recipes, Indian Desserts, Navratri Recipes

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: Servings

Calories: 478kcal

Author: Aayushi Patel

Equipment

1 Boxed Grater
1 Non-Stick Pan
1 Silicon Spatula

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

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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.

Notes

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.

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