This pumpkin halwa or kaddu ka halwa is simple to make. It needs only few ingredients and gets done under 20 minutes. I have mentioned 2 options to use pumpkin: grated or pressure cooked. Halwa made using grated pumpkin retains most nutrients as it is lightly cooked and only for a while. However it is a matter of convenience. If you find it hard to grate, go for the other option mentioned in the step by steps. Pumpkin halwa tastes light, delicious and can be served as a good after meal dessert or an evening snack. I have used a golden pumpkin. Sometimes I also add khoya/mawa to make this pumpkin halwa. It tastes great and rich, a special sweet that can be made during festivals. You can also make a kasi halwa using this recipe. Kasi halwa is made using white pumpkin and no milk is used. More halwa recipesbadam halwapapaya halwamoong dal halwagajar ka halwa

How to Make Pumpkin Halwa (Stepwise Photos)

Preparation

  1. There are 2 options to use pumpkin, choose one of them. Wash pumpkin, cut to half.

a. Pressure cook halved pumpkin without peeling for one whistle by placing in a bowl inside the cooker. Once the pressure cools down, scoop off the pumpkin flesh and discard the skin. Orb. Peel the pumpkin and then grate it. A food processor does the job easily.

Fry nuts & sauté Pumpkin

  1. Heat a pan with ghee (or coconut oil), add chopped cashews and fry till lightly golden. Set aside.
  2. Add the pumpkin in any form grated or cooked and scooped. I have used grated pumpkin. Fry the pumpkin for 4 to 5 minutes in ghee. The raw smell should go away.

Make Kaddu ka Halwa

  1. If you do not want to use milk, just skip this step. Pour the milk and cardamom powder. Allow it to absorb the milk. Do not use water, it will dilute the taste of the halwa. If you do not want to use milk just skip it.
  2. Add sugar and stir. Moisture begins to release.
  3. Keep stirring till the halwa thickens. Garnish with fried cashews. Related Recipes

Recipe Card

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