Pumpkin Halwa | Kaddu ka Halwa
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.
1 cup = 250ml
- 2 cups Pumpkin Grated
- 2 tbsp Ghee (Pure Butter Ghee)
- 1 cup Milk
- 1/2 cup Sugar
- 1 tsp Cardamom Powder
- 1 tbsp Cashews
- 1 tbsp Raisins
- 2 tsp Melon Seeds
- 3 tbsp Dessicated Coconut
- 1 tsp almonds & Pistachios (optional) sliced
Trim, peel, discard seeds and grate the pumpkin.
Heat 1 tbsp 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 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.
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.
Make sure pumpkin is properly softened before you add the sugar. The pumpkin doesn't really cook anymore after adding sugar, so if it is bit raw before it will tastes bit raw when done.
Adjust sugar as pumpkin has a natural sweetness that comes out as it is cooked.
Hot kaddu ka halwa with a scoop of vanilla ice cream tastes good as well.