Pumpkin Halwa also known as kaddu ka halwa is a delicious Indian dessert made by cooking grated pumpkin in ghee and milk, garnished with fried cashews and raisins. Perfect dessert after a meal, on special occasions and festivals.
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.
Check out more pumpkin recipes on the blog: pumpkin spinach pasta, pumpkin maple granola, pumpkin baked oatmeal, pumpkin banana smoothie and oatmeal pumpkin cookies.
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 compared to carrot and beetroot, which usually take a long time to soften and require 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.
What Is Kaddu Ka Halwa?
Kaddu is the Hindi word for pumpkin and halwa is a category of rich and soft pudding like Indian sweets. Kaddu ka halwa is prepared by slowly cooking grated pumpkin in ghee, sugar and milk until all the liquid evaporates and the mixture turns thick and fragrant.
Kaddu halwa is made in various ways. Some simmer pumpkin cubes in water until soft, grind it to a paste and then combine it with milk and ghee, some use condensed milk as a sweetener to enhance the taste and texture of halwa. I cook grated halwa in milk to keep a little texture.
Notes On Ingredients
Here’s everything you’ll need to make this recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Pumpkin: I used fresh seasonal pumpkin to elevate the flavour and taste of halwa.
Sweetener: Refined white sugar is used here, but you can substitute it with jaggery or brown sugar.
Dairy: Milk to cook pumpkin and ghee to fry nuts and raisins.
Dry Fruits and Spices: Cashews, almonds, raisins, and cardamom powder.
How To Make Pumpkin Halwa?
As always, I recommend watching the recipe video and checking out these step-by-step instructions first. Then you can find the full recipe with the exact measurements in the recipe card below!
Step 1: Trim, peel the skin, discard the seeds and grate the pumpkin.
Step 2: Melt ghee, fry cashews and raisins. Keep it aside to use later.
Step 3: In the same pan, fry grated pumpkin.
Step 4: Stir in milk and sugar and cook until halwa thickens.
Step 5: Add cardamom powder, fried cashews, raisins and stir well.
Serve delicious pumpkin halwa topped with almonds.
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
Cook Pumpkin: Make sure to cook pumpkin before adding sugar.
Wide Pan: Use a wide, heavy bottomed pan so the moisture evaporates evenly.
Stir Frequently: Stir halwa frequently specifically at the end when it thickens, to prevent it from sticking to the base of the pan.
Cooking Time: It depends on the thickness of the pan and the heat you cook halwa. So watch it while cooking, go by the texture and decide when to switch the stove off.
Serving Suggestions
Pumpkin halwa with a scoop of homemade vanilla ice cream is the best combo.
Serve piping hot pumpkin halwa with generous nuts on top.
Storage
Fridge: Halwa stays good for up to 4-5 days in the fridge if stored properly in a clean airtight container.
Reheat: Place halwa in a heatproof bowl and heat it in the microwave until piping hot. Ensure you 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 in 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, deseed and cube the pumpkin into large chunks.
Plug in an instant pot pressure cooker and press saute.
Melt the ghee, fry cashews and raisins for a minute or two.
Remove the fried cashews and raisins and set aside.
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.
Stir in sugar and mix well.
Press saute button and cook until the halwa thickens.
Stir in fried cashews, raisins, cardamom and press the cancel button to turn the heat off.
Delicious kaddu halwa is ready to enjoy!
Hint: Cooking time depends on the size of the pumpkin chunks.
FAQ
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, badam 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 on the food menu of Indian festivals and occasions.
Pumpkin Halwa | Kaddu ka Halwa
Equipment
- 1 Skillet/Steel Pan
- 1 Spoon
- 1 Grater
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
Instructions
- Trim, peel, deseed 2 cups (340 gms) pumpkin and then grate it using a coarse grater.
- In a pan, melt 2 tablespoons ghee over medium high heat and fry 10-12 cashews for a minute and then add 1 tablespoon raisins. Fry for a minute or until they turn golden brown. Then remove them from the pan.2 tablespoons ghee , 10-12 cashews, 1 tablespoon raisins
- In the same pan, fry grated pumpkin, stirring regularly for 5-8 minutes or until raw aroma vanishes and pumpkin is tender.2 tablespoons ghee , 2 cups (340 gms) pumpkin
- Now add 1 cup milk, ½ cups (125 gms) sugar and bring to a gentle simmer.1 cup milk
- Cook for 20 minutes or until almost all the liquid has evaporated, stirring frequently as the mixture thickens.
- Finally, add 1 teaspoon cardamom powder, fried cashews, raisins, mix well and turn off the heat.1 teaspoon cardamom powder
- Garnish kaddu ka halwa with chopped 4-5 almonds and serve hot or at room temperature.4-5 almonds
Notes
Nutrition
More Pumpkin Recipes
KEEP IN TOUCH
Do let me know if you make this pumpkin halwa. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
Related
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Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
This sounds delicious! I have never actually tried pumpkin halwa, but love all the fruits and nuts in there, sounds like my kind of sweet 🙂
I bet you will not regret for trying this recipe Jolly. I hope you do try and let me know how it turned out.
Pumpkin Halwa is so delicious and irresistible..Beautiful clicks.bookmarked it.
Thanks Pavani 🙂
Kaddu is halwa is on my to do list for ages. Looks yummy.
I hope you get to try sometime soon. I would love to know how it turned out.
Okay, I’m right away going to the kitchen to grate pumpkin. 😉 Seriously, the halwa looks super duper tempting and a must try during pumpkin season. I’m definitely not missing the chance to give this a try. Thanks for the recipe.
Wow you are super fast Praneetha. Can’t wait to know how it turned out….
The pumpkin halwa looks so rich and delicious….. Love the healthy choice for indulging into a sweet dish !!! Awesome share 🙂
Thanks Sasmita.
I have never tried pumpkin halwa but now I am tempted to try this. It looks so good.
Do try Jayashree, I am sure you will enjoy.
Pumpkin halwa looks absolutely delicious and perfect to be made many times during this season 🙂
I hope you try this recipe this season, I am sure you will enjoy Freda. Do let me know how it turned out.
Looks absolutely yummy and colorful! Fall season and you can never have enough of pumpkins or apples! Nice share dear! Love the halwa; I have to try this soon!
Thanks a lot dear. I hope you do try this fall season, I would love to know how it turned out.
The halwa looks delectable and your presentation makes it all the more desirable !
Thanks Poonam.
The pumpkin halwa looks so rich and festive, this is such a healthy choice for indulging into a sweet dish, loved the recipe.
Thank you Soma.
Wow, with the approaching pumpkin season, this is so amazing. I am waiting for the sweet pumpkins to come up so I can try this
I would love to know how enjoy it.
The pumpkin halwa looks so lip smacking. Wanna grab it from screen right away. I so love yellow pumpkin and always find a reason to make something out of it.
Lovely share.
I hope you do try and let me know your feedback lataji.
The pumpkin halwa looks delicious. I must try it too. Yesterday I made papaya halwa. came out good too.
Please do try Shobhaji. I am sure you like it too. Papaya halwa sounds interesting, i will try it sometime.
What an interesting way of serving pumpkin! Looks delicious! Thank you for bringing your recipe to #CookBlogShare!
I am glad to be a part of CookBlogShare Monika.
Ah you have enclosed the flavours of the fall into that bowl of delumptious halwa. Just by looking at that yumminess I am teleported to a land of trees covered with crimson tangerine leaves. I am so drooling now. A bowl is all I need to enjoy the nip in the autum air.
Thank you Piyali.