Pumpkin Halwa | Kaddu ka Halwa

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.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings: portions

Calories: 371kcal

Author: Geetha Priyanka

Equipment

1 Skillet/Steel Pan
1 Spoon
1 Grater

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

2 tablespoons ghee
10-12 cashews halved/each broken into 3-4 pieces
1 tablespoon raisins
2 cups (340 gms) pumpkin grated
½ cups (125 gms) sugar adjust to taste
1 cup milk adjust to get right consistency
1 teaspoon cardamom powder
4-5 almonds (optional) sliced

Get Recipe Ingredients

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

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.

Nutrition