Pumpkin Halwa (kaddu ka halwa) is an easy and exotic dessert made with the goodness of pumpkin, milk and flavoured with cardamom. The blend of cashews, melon seeds, and raisins really adds to the uniqueness of the recipe.
It's finally time for that beloved fall classic pumpkin! and time to stock up on pumpkins because I think we can all agree that there is no better way to really dive into fall than with pumpkin-filled treats and desserts. So here is the perfect autumn recipe pumpkin halwa or pumpkin pudding - a sweet, full of fall flavours, the perfect dessert to enjoy as an after-meal dessert or as an evening snack.
Pumpkin Halwa is popularly known as kaddu ka halwa. There are more ways to make kaddu ka halwa/pumpkin halwa, with some people using cubes of pumpkin cooked in water and others adding condensed milk or milk to cook them. I choose to cook the grated pumpkin with milk to get a texture rather than a smooth paste-like dish.
Kaddu ka halwa is really an easy dish to make, but make sure to fry pumpkin until it begins to soften and the raw smell vanishes as pumpkin doesn't cook anymore after adding sugar. You will find pumpkin reduces in volume as it cooks.
Pumpkin cooks a little quicker as compared to carrot and beetroot which usually takes a long time to soften and requires constant stirring. So if you have a sweet tooth and want to try something different with this lovely vegetable this autumn season, give this a go, I am sure you and your family will enjoy it.
Pumpkin: 2 cups, peeled and grated
Ghee (Pure butter ghee): 2 tbsp
Sugar: ½ cup
Milk: 1 cup
Cardamom powder: 1 tsp
Cashews: 1 tbsp
Raisins: 1 tbsp
Melon Seeds: 2 tsp
Desiccated Coconut: 3 tbsp
Almonds, pistachios: 1 teaspoon sliced (optional) for garnish
How to prepare pumpkin halwa?
Trim, peel the skin, discard the seeds and grate the pumpkin.
Heat 1 tablespoon ghee on medium-high heat in a frying pan, fry raisins and cashews for 1-2 minutes or until golden brown, take it off the pan.
In the same pan heat remaining ghee on medium-high heat, fry grated pumpkin stirring regularly for 5-8 minutes or until raw aroma vanishes.
Now add milk, heat gently and bring to a simmer, stirring occasionally.
Cook for 20 minutes or until pumpkin is tender and almost all the liquid has evaporated, stirring frequently as the mixture thickens.
At this point, add sugar, stir well and cook for 10 more minutes or until all the liquid has evaporated and reaches the desired consistency.
Finally, add fried cashews, raisins and melon seeds, mix well and turn off the heat.
Garnish kaddu ka halwa with chopped nuts and serve hot or at room temperature.
Variations and Substitutions
Vegan: Use any plant-based milk such as coconut or almond milk instead of dairy and replace ghee with coconut oil or vegan butter.
Pumpkin: Indian yellow pumpkin could be used instead of orange.
Nuts and dry fruits: You may add dry fruits like pistachios, walnuts as well along with cashews and raisins.
Tips and Tricks
Make sure the pumpkin is properly softened before you add the sugar. The pumpkin doesn't really cook anymore after adding sugar, so if it is a bit raw before it will taste a bit raw when done.
Adjust sugar as pumpkin has a natural sweetness that comes out as it is cooked.
Cooking time may vary depending on the type of burner you use and the settings.
Pumpkin halwa with a scoop of homemade vanilla ice cream is the best combo.
Serve piping hot pumpkin halwa with generous nuts on top.
Fridge: Halwa stays good for up to 10 days in the fridge if stored properly in a clean airtight container.
Reheat: Place halwa in a microwave-safe bowl and heat it in the microwave until piping hot. Ensure to stop the microwave regularly, take the bowl out, and stir for uniform heating.
Freezer: This is the best freezer-friendly Indian dessert. Divide the leftover halwa into the required portions into airtight freezer-safe containers or ziplock bags and store them in the freezer for up to two months.
Defrost: Thaw it the night before you plan to consume it. Take a portion out of the freezer and pop it in the fridge. Once defrosted, reheat in the microwave until hot.
How to make pumpkin halwa recipe in instant pot?
Peel, cut and remove seeds and strings. Dice the pumpkin into big cubes and keep them aside.
Plug in an instant pot pressure cooker and press SAUTE button to turn the saute mode ON.
Melt the ghee, add cashews and raisins. Fry for a minute or two until the raisins swell and the cashews start turning light brown.
Remove the fried cashews and raisins from the pot and keep them on a plate to use later.
Add pumpkin cubes, milk and close the pot with a lid.
Press the pressure cook/manual button and move the pressure valve to the sealing position. Set the timer for 1 minute.
Once the timer goes off, let the pressure release naturally for 5 minutes.
Move the pressure valve to the vent position to release the remaining pressure.
Mash the pumpkin with the back of the ladle or potato masher.
Open the lid, stir in sugar and mix well.
Press saute button and cook until the halwa thickens.
Mix in fried cashews, raisins, cardamom and press the cancel button.
Delicious kaddu halwa is ready to devour!
Hint: Pressure cook time depends on the size of the pumpkin chunks.
What is halwa?
Classic Indian dessert made of semolina, flour, lentils such as moong dal or vegetables along with ghee, cardamom, raisins and nuts. Among various versions, carrot halwa, pumpkin halwa and lauki halwa are the most common varieties preferred on special occasions.
There are hundreds of different types of desserts that are made from all kinds of fresh vegetables like carrots, squashes and beetroot. Halwa is one of the most preferred and deserved Indian desserts and occupies a special place in the food menu of Indian festivals and occasions.
More Indian Dessert Recipes
Wheat payasam: A delicious, healthy creamy dreamy dessert made with whole wheat berries, sweetened with jaggery and flavoured with cardamom.
Belgaum kunda: North Karnataka special sweet is made by reducing and curdling the milk and cooking with caramalised sugar.
Mango coconut burfi: Delicious tropical flavoured fudge made with mango pulp and desiccated coconut.
Carrot coconut kheer: Finely shredded carrot simmered in coconut milk along with palm jaggery and flavoured with green cardamom and cinnamon.
Badam Halwa: An almond-based classic Indian pudding flavoured with saffron and cardamom.
📖 Recipe Card
Pumpkin Halwa | Kaddu ka Halwa
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 2 cups Pumpkin grated
- 2 tablespoons Ghee
- 1 cup Milk adjust to get right consistency
- ½ cup Sugar adjust to taste
- 1 teaspoon Cardamom Powder
- 1 tablespoon Cashews
- 1 tablespoon Raisins
- 2 teaspoon Melon Seeds
- 3 tablespoon Dessicated Coconut
- ½ teaspoon Almonds (optional) sliced
- ½ teaspoon Pistachios (optional) sliced
- Trim, peel, discard seeds and grate the pumpkin.
- Heat 1 tablespoon ghee on medium high heat in a frying pan, fry raisins and cashews for 1-2 minutes or until golden brown, take it off the pan.2 tablespoons Ghee, 1 tablespoon Cashews, 1 tablespoon Raisins
- In the same pan heat remaining ghee on medium high heat, fry grated pumpkin stirring regularly for 5-8 minutes or until raw aroma vanishes.2 tablespoons Ghee, 2 cups Pumpkin
- Now add milk, heat gently and bring to a simmer, stirring occasionally.1 cup Milk
- Cook for 20 minutes or until pumpkin is tender and almost all the liquid has almost evaporated, stirring frequently as the mixture thickens.
- At this point, add sugar, stir well and cook for another 10 minutes or until all the liquid has evaporated and reaches the desired consistency.½ cup Sugar
- Finally add fried cashews, raisins, desiccated coconut, cardamom and melon seeds, mix well and turn off the heat.2 teaspoon Melon Seeds, 3 tablespoon Dessicated Coconut, 1 teaspoon Cardamom Powder
- Garnish kaddu ka halwa with chopped nuts and serve hot or at room temperature.½ teaspoon Almonds, ½ teaspoon Pistachios
KEEP IN TOUCH
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Looking for more Indian desserts? Try these:
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