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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
- 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
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.
Making pumpkin halwa recipe:
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.
Now add raisins and fry till they plump up. Similarly drain the ghee and remove it to the same plate. Keep it aside.
In the remaining ghee add grated pumpkin. Mix and saute for 4-5 minutes. You will notice that it will starts to soften up.
Now add milk and mix. Let it come to a simmer.
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.
Cook till all the milk is evaporated and it becomes thick. It took me 15-20 minutes.
Now add sugar and jaggery. Mix, both will start to melt.
Add cardamom powder and stir.
Cook with stirring occasionally till all the liquid is gone and it becomes thick and halwa consistency. It took me 5 minutes.
Now add fried cashews, raisins and desiccated coconut.
Mix, cook for 2 minutes.
Then turn off the stove.
Calories: 271kcal | Carbohydrates: 36.9g | Protein: 5.9g | Fat: 12.7g | Saturated Fat: 7.4g | Cholesterol: 26mg | Sodium: 66mg | Potassium: 323mg | Fiber: 3.2g | Sugar: 29.9g | Vitamin A: 13850IU | Vitamin C: 5mg | Calcium: 180mg | Iron: 1.6mg
*Nutrition information is a rough estimate for 1 serving
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