Pumpkin Halwa or Kaddu Ka Halwa is an traditional Indian Vrat sweet made with raw green Pumpkin, dry fruits and desi ghee by slowly cooking pumpkin. This easy recipe of kaddu halwa can be made on stove top or in pressure cooker and gathers in no time!
This amazingly delicious Indian Pumpkin dessert- Pumpkin halwa or as we call it Kaddu Ka Halwa, is bursting with rich flavors of green raw pumpkin, Desi Ghee, Cardamom and nuts.
Slowly simmered in desi ghee, flavored with cardamom, this kaddu halwa is a delicacy in itself and is beyond words. A Special dessert that is made on fasting days like Shivratri or Navratri, this green pumpkin halwa gathers easily when made on stove top.
As a part of worship ritual, we offer this first to God and then have it as a prasad.
Usually in India, we make halwa of flours like Suji Halwa, wheat flour or Besan (Chickpea flour) or lentils like Moong dal halwa. Pumpkin Halwa is made with fresh pumpkin and has crumbly texture that softens up by the time halwa is ready. You might like Indian Desserts from my blog: Mango Kesari (Suji Halwa with Mango), Makhana Kheer For Vrat, Til Ke ladoo.
Ingredients
- Pumpkin- This recipe works well with both green or orange skinned pumpkin. I have not boiled it as boiling pumpkin won't give you the perfect texture of halwa. Boiling pumpkin would add more moisture to it and it would be like pumpkin puree and not the halwa. I highly recommend grating it raw and simmering in ghee slowly for best taste. If you wish to have natural sweetness, you may use yellow or orange pumpkin.
- Desi Ghee- I would recommend making halwa in ghee. Though you may use any other oil, but the taste and flavor that comes from ghee has no comparison.
- Cardamom- Halwa topped with freshly grounded cardamoms is a treat in itself. I would peel the skin off and then crush seeds. My family doesn't like skin of cardamom in halwa. You may add cinnamon as well, though it's optional.
- Milk-Though optional, milk adds creamy richness to this halwa. For making vegan, you may skip it or add vegan milk instead.
- Dry Fruits- Feel fry to top this halwa with chopped cashews, pistachios, almonds or walnuts. I have garnished it worth pistachios just for the photo shoot as I love it plain and simple.
- Sugar- The granulated sugar works fine. You may make a sugar syrup or add sugar directly as well.
Variations
- Pumpkin Halwa with Jaggery- One may add jaggery instead of sugar. The amount of jaggery would be slightly more than sugar for it to taste same sugary.
- Add condensed milk- Adding milk in halwa adds creamy texture to it. Though I have not tried adding condensed milk in this kaddu halwa. Make sure that you mix well when jaggery and milk are together as jaggery may curdle the milk and spoil the halwa.
Storage Suggestions
The leftovers can be easily stored in a dry container with a lid in the refrigerator for about 2-3 days. Eating fresh is always recommended by me.
Expert Tips
- This halwa is made in kadai/wok and you need to be very careful that it doesn't stick to the bottom of it. Keep stirring in between.
- Roasting raw pumpkin leave water naturally and there is nothing to worry. Keep cooking on slow flame and gradually the pumpkin would be cooked in that water.
- I have always made halwa by roasting in ghee. Though it takes longer to roast but the taste is incredible. Will recommend not to hasten the process of cooking.
- If you are making pumpkin halwa in pressure cooker, make sure to add less water as pumpkin would leave water too.
Recipe FAQs
This pumpkin halwa has about 245 calories in one serving.
To begin with, pumpkin is a fruit which has more vitamin A than mango. It is low in calorie and a perfect immunity booster food.
The main ingredients of halwa are - Desi Ghee, suji/wheat/besan, Sugar, water and cardamom. This is pumpkin halwa made from raw green pumpkin.
Detailed Recipe of Kaddu Halwa
Step 1 Gather and chop
I have used fresh green skinned pumpkin. Peel it, wash it. Roughly chop and grate it. Grating it helps cooking faster.
Step 2 Saute in Ghee
Take a heavy bottomed pan or wok and add ghee to it. Add grated pumpkin and let it cook for about 5-8 min. Cover it with lid.
It would leave water and that's okay.
Step 2 Add Sugar
Once the water from pumpkin is absorbed and it softens up, add sugar. Sugar would leave water and get absorbed soon. Garnish with Cardamom.
Step 2 Add Milk
This step is optional and you may skip it.
I have added little milk to get creamy texture. Let both milk and sugar be absorbed fully and keep stirring in between on a slow flame.
Once the pumpkin gathers as a one lump, it's ready.
Step 4 Serve It
The Kaddu ka Halwa is ready! Serve hot and enjoy!
More Halwa Recipes:
You may also like:
- Healthy Air Fryer Eggplant Fries-No Breadcrumbs
- Roasted Garlic Tomato Soup With Basil- Vegan Homemade
- 9 Best Low Carb Potato Substitutes For Recipes
- Pumpkin Rice Recipe With Coconut Milk (Wok + Instant Pot)
- Best Tomato Puree Substitutes (Must-Try Simple Substitute)
- Air Fryer Paneer Tikka Recipe (Oven & Air Fried Methods)
If you make this recipe, share the image of it on our instagram account @veg.buffet or twitter account @vegbuffet
Pumpkin Halwa | Kaddu Ka Halwa
Equipment
- 1 grater
- 1 heavy bottomed pan or wok
Ingredients
- 200 gm Grated Pumpkin
- ⅓ cup sugar Can reduce it or increase
- 2 tablespoon milk optional
- 0.75 tablespoon Desi ghee
- 5 small cardamoms
- few dry fruits optional
Instructions
- Take Pumpkin and peel and wash under tap.
- Chop into large chunks so that it can be easily grated.
- Once grated, it would leave some water. That water helps in cooking, so I dont drain it.
- Take a pan and add desi ghee to it.
- Add grated pumpkin to it.
- It would leave water. You may cover it with lid. Put the burner on simmer. Keep sauteing in between. It takes around 5-10 min max for pumpkin to become tender.
- Add sugar and mix well.
- Sugar leaves water. Let the water evaporate. and add milk
- Cook it till milk is absorbed and leaves ghee.
- Add ground cardamom and cinnamon. Cook for 10 sec. Switch off the flame.
- The amazing and delicious Pumpkin halwa is ready!!. Enjoy!!
Notes
- This halwa is made in kadai/wok and you need to be very careful that it doesn’t stick to the bottom of it. Keep stirring in between.
- Roasting raw pumpkin leave water naturally and there is nothing to worry. Keep cooking on slow flame and gradually the pumpkin would be cooked in that water.
- I have always made halwa by roasting in ghee. Though it takes longer to roast but the taste is incredible. Will recommend not to hasten the process of cooking.
- If you are making pumpkin halwa in pressure cooker, make sure to add less water as pumpkin would leave water too
| Nutrition Facts | |
|---|---|
| Serving size: bowl | |
| Servings: 1 | |
| Amount per serving | |
| Calories | 245 |
| % Daily Value* | |
| Total Fat 10.3g | 13% |
| Saturated Fat 6.2g | 31% |
| Cholesterol 16mg | 5% |
| Sodium 14mg | 1% |
| Total Carbohydrate 39.4g | 14% |
| Dietary Fiber 1g | 4% |
| Total Sugars 29g | |
| Protein 2.8g | |
| Vitamin D 0mcg | 1% |
| Calcium 71mg | 5% |
| Iron 2mg | 9% |
| Potassium 694mg | 15% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Share your Views