Pumpkin halwa is a delicious Indian dessert made using red or yellow pumpkin. Milk, sugar and a dairy product named khoya or mava is added to make this halwa. It is garnished with dry fruits and green cardamom powder. This is also known as kaddu ka halwa and is prepared during Indian festivals.
Pumpkin Halwa or Kaddu Ka halwa is a North Indian dessert which is typically cooked during the festivals like Holi. This sweet dish halwa is very simple to make can also be made during Navaratri. We can make it just like carrot halwa with khoya or condensed milk. I used khoya in the recipe, you can even make it without khoya. But the addition of khoya makes the halwa delicious and nutritious.
Ingredients used in making pumpkin halwa recipe:
- Pumpkin: Red or yellow pumpkin can be used in making this delicious pumpkin dessert.
- Sugar: Sugar should be added to add sweetness to this dessert.
- Milk: Milk should be added to make this Indian pumpkin dessert.
- Khoya: Khoya or mava is added to make the halwa rich and creamy.
- Ghee: Ghee or clarified butter is added while frying the grated pumpkin.
- Dry fruits: Dry fruits like cashewnuts, almonds, pistachios and raisins are added for garnishing the halwa with pumpkin.
- Green cardamom pods: Green cardamom pods are peeled and crushed using mortar pestle and this powder is used for garnishing the kaddu ka halwa.
How to prepare pumpkin halwa with khoya?
- Heat a kadai and add desi ghee. Refer to the instructions to make desi ghee or clarified butter at home from scratch.
- When ghee gets heated, add the raisins. Remove and keep it aside after they get puffed.
- Add the other chopped dry fruits and roast them. Remove and keep aside.
- Add some more ghee to the same kadai and add grated pumpkin and fry it on low flame till the raw smell goes away.
- Add milk, khoya and let the pumpkin get cooked for some time and keep stirring in between.
- When the halwa starts thickening add sugar and mix well.
- Keep stirring continuously when the halwa starts to thicken.
- Add crushed dry fruits and cardamom powder and mix well.
- Pumpkin pudding is ready when it starts leaving the sides of the kadai.
Other halwa, kheer and dessert recipes which you like:
- Carrot halwa with condensed milk
- Cornflour halwa
- White pumpkin halwa
- Beetroot halwa
- Lauki ka halwa (bottle gourd halwa)
When I told my mom that I made pumpkin halwa for Holi, she was surprised. My lunch mates tasted this halwa first and loved it. They said that it was delicious and divine. One of my friend loves sweets and she could not even make out that it was made from yellow pumpkin.
Even pumpkin haters will love this halwa as it is almost impossible for anyone to guess that the halwa is made from pumpkin. Addition of sugar to this Indian pumpkin pudding can be altered depending on the sweetness of the pumpkin. If your kids or any family member does not like pumpkin, make this yummy halwa kaddu ka and serve. They will surely love it.
Also check other pumpkin recipes like pumpkin subzi , pumpkin pooris
Health benefits of pumpkin:
Pumpkins are a powerhouse of nutrition. They promote eye health as they are rich in vitamin A, lower blood pressure, promote heart health and boost immunity. Add pumpkin to your diet and reap the health benefits.
Pumpkin Halwa | Kaddu Ka Halwa
Ingredients
- 3 cups red pumpkin peeled and grated
- 1 and ¼ cup sugar
- ½ cup milk
- 2 tablespoon khoya/mawa
- 5 tablespoon desi ghee/clarified butter
- 12 almonds chopped
- 25 raisins/dry grapes
- 15 cashewnuts chopped
- 4 cardamom pods
Instructions
- Heat a kadai and add 2 tablespoon desi ghee.
- When ghee gets heated, add the raisins. After the raisins puff, remove them from the kadai and keep them on a separate plate.
- In the same kadai, add the other chopped dry fruits and roast them. Add them to the same plate where the raisins are kept.
- Now add 3 more tablespoon ghee to the same kadai. Add the grated pumpkin and fry it on low flame till the raw smell goes away.
- Add milk and let the pumpkin get cooked for some time.
- Add khoya and mix well.
- Keep stirring in between to avoid it sticking to the bottom of the kadai.
- After some time, the halwa will start thickening. At this point add sugar and mix well.
- Keep stirring continuously when the halwa starts to thicken.
- Add the dry fruits and mix well.
- Crush the cardamom pods with a mortar and pestle, discard the peels.
- Sprinkle the cardamom powder on the halwa and mix well.
- You know that it is done when the halwa starts leaving the sides of the kadai.
- Serve it hot.
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Note: The recipe was published on 23rd March 2016 and is republished.
Looks Yummy-licious… 🙂
Yummy looking halwa raksha.