Pumpkin halwa recipe

Pumpkin halwa recipe – It is made from orange pumpkin aka kaddu, sugar, jaggery and milk. It has a touch of flavor from cardamom and coconut.

Since pumpkin is known as Kaddu in Hindi. This halwa is called kaddu ka halwa.

Here very less amount of ghee and no khoya is used. So it is very light on stomach. Also to cut down the sugar amount, I have added little jaggery as per mom’s suggestion. This adds very different and good flavor to the halwa.

Addition of desiccated coconut makes it tastes very refreshing. By looking at the halwa, you won’t realise there is coconut in it. So the guests or family members who are not aware will be surprised by the touch of coconut taste when they eat.

Addition of jaggery gives the distinct flavor to the halwa which you won’t get it from any usual regular halwas.

Right now the pumpkin season is at its peak. I have already bought couple of pumpkins two weeks ago. And this Saturday, we brought one more from husband’s corporate event at Pumpkin patch. So I have made pumpkin kheer and kaddu ki sabzi.

Check out more halwa recipes
Lauki halwa  //  Gajar halwa  //  Papaya halwa  //  Mango halwa

How to make pumpkin halwa recipe (Step by Step Photos):

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1) First peel the pumpkin and grate it using box grater or food processor. Since it is hard and require too much efforts and arm exercise, I have used food processor to make this job easy.

2) Heat the ghee in a pan on medium heat. Once hot add cashews and fry till they are golden brown in color. Drain the excess ghee and remove the cashews in a plate or small bowl.

3) Now add raisins and fry till they plump up.

4) Similarly drain the ghee and remove it to the same plate. Keep it aside.

5) In the remaining ghee add grated pumpkin.

6) Mix and saute for 4-5 minutes. You will notice that it will starts to soften up.

7) Now add milk and mix.

8) Let it come to a simmer.

9) And continue cooking and so stir every 4-5 minutes. Scrap the sides and bottom of the pan and make sure that it is not sticking to the pan.

10) Cook till all the milk is evaporated and it becomes thick. It took me 15-20 minutes.

11) Now add sugar and jaggery.

12) Mix, both will start to melt and the mixture will become runny again.

13) Add cardamom powder and stir.

14) Cook with stirring occasionally till all the liquid is gone and it becomes thick and halwa consistency. It took me 5 minutes.

15) Now add fried cashews, raisins and desiccated coconut.

16) Mix, cook for 2 minutes. Then turn off the stove.

Serve the pumpkin halwa warm or at room temperature or chill in the fridge and then serve.

Serving suggestion: Serve this pumpkin halwa as a dessert. It is usually made during festivals.

5 from 1 vote

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Pumpkin halwa recipe

US measuring cups are used (1 cup = 240 ml)

Course Dessert

Cuisine Indian

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Yield 4 servings

Calories 271 kcal

Author Kanan

Ingredients (1 cup = 240 ml)

• 350 grams or 4 1/2 cups pumpkin (kaddu) peeled, grated
• 2 tablespoons Ghee (Clarified butter)
• 7-8 Cashew nuts
• 8-10 Raisins
• 2 cups Milk
• ¼ cup White granulated sugar
• 3 tablespoons Jaggery (Gur)
• ¼ teaspoon Green cardamom seeds powder
• 2 tablespoons Desiccated coconut

Instructions

Preparation:

1. First peel the pumpkin and grate it using box grater or food processor.
2. Since it is hard and require too much efforts and arm exercise, I have used food processor to make this job easy.

Making pumpkin halwa recipe:

1. Heat the ghee in a pan on medium heat.
2. Once hot add cashews and fry till they are golden brown in color. Drain the excess ghee and remove the cashews in a plate or small bowl.
3. Now add raisins and fry till they plump up. Similarly drain the ghee and remove it to the same plate. Keep it aside.
4. In the remaining ghee add grated pumpkin. Mix and saute for 4-5 minutes. You will notice that it will starts to soften up.
5. Now add milk and mix. Let it come to a simmer.
6. And continue cooking and so stir every 4-5 minutes. Scrap the sides and bottom of the pan and make sure that it is not sticking to the pan.
7. Cook till all the milk is evaporated and it becomes thick. It took me 15-20 minutes.
8. Now add sugar and jaggery. Mix, both will start to melt.
9. Add cardamom powder and stir.
10. Cook with stirring occasionally till all the liquid is gone and it becomes thick and halwa consistency. It took me 5 minutes.
11. Now add fried cashews, raisins and desiccated coconut.
12. Mix, cook for 2 minutes.
13. Then turn off the stove.

Notes

*Nutrition information is a rough estimate for 1 serving

Nutrition Facts

Pumpkin halwa recipe

Amount Per Serving

Calories 271 Calories from Fat 114

% Daily Value*

Total Fat 12.7g 20%

Saturated Fat 7.4g 37%

Cholesterol 26mg 9%

Sodium 66mg 3%

Potassium 323mg 9%

Total Carbohydrates 36.9g 12%

Dietary Fiber 3.2g 13%

Sugars 29.9g

Protein 5.9g 12%

Vitamin A 277%

Vitamin C 6%

Calcium 18%

Iron 9%

* Percent Daily Values are based on a 2000 calorie diet.