Pumpkin halwa or Kaddu ka halwa recipe with step by step instructions and photos. This article helps you how to make pumpkin halwa with tips, tricks and other variations.

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Halwa is one of the popular dish in India and all over the world. It is said that halva is originated in Arabic countries and widely spread all over India via Persia.

Even though the origin of halwa traced back to Arabia, it could not be more indian than it already is. There are many varieties of halwa made in India, such as gajar ka halwa, sooji halwa, besan halwa etc. Pumpkin halwa is one such halwa made using grated pumpkin, milk, jaggery and nuts. You can make this halwa in no time, it is so simple to make.

When those sweet cravings hit in, this halwa could be a great choice which is very tasty and healthy too. Pumpkin is high antioxidants, vitamins and very low in calories. It is also high in potassium and fiber. This halwa has a mild pumpkin flavor and nutty flavor, because we add lots of nuts.

Ingredients for making Pumpkin halwa

Pumpkin is one of the main ingredient for making this halwa. Cut the pumpkin, remove the seeds and skin, and grate it finely.

Coconut milk is used to cook the pumpkin, so that we can achieve the rich and creamy taste in this halwa. You can replace coconut milk with dairy milk, or other plant based milk if you prefer otherwise.

Jaggery is one important ingredient for this dish. Pumpkin has a slightly sweet taste, so this recipe calls for less amount of jaggery. Melt the jaggery in little water, so that we can filter out any impurities present.

Cashews are also added to this recipe, because it can enhance the flavor and thicken the halwa. We use coarsely ground cashews for this recipe. You can use other nuts like almonds etc.

Cardamom and salt are definitely gonna enhance the flavor of the halwa, so do not miss to add them.

Dry nuts are used as the topping for the halwa, they add the nuttiness to the halwa. I used almonds, pumpkin seeds and raisins.

Ghee is used to fry the dry nuts. I used minimal amount of ghee, you can add more if you want.

How to make Pumpkin halwa / Kaddu ka halwa?

Into a pot, add in the grated pumpkin, coconut milk and let it boil in low flame. Boil it for 8 to 10 minutes until pumpkin softens. Stir it from time to time, so prevent from sticking the bottom.

Once the pumpkin cooked, and thickens a bit, add in cardamom powder, pinch of salt and stir it well.

Coarsely ground few cashews in a blender, and add this to the halwa. Mix well, and cook it for 4 to 5 minutes until it thickens.

Then, add the jaggery concoction and let it cook for more 8 to 10 minutes until it completely thickens.

Fry few nuts, in ghee and add these to the halwa, mix well. Pumpkin halwa is ready.

Notes

• I used plant based milk here, you can use any choice of milk.
• Some use khoya for this recipe, i used cashews which add great taste for the recipe.
• You can make this halwa in instant pot or pressure cooker, but slow cooking in an open pot is gonna taste best.
• If you think the jaggery you use do not contain any impurities, you can add it directly. Otherwise, do melt the jaggery with little water and strain it out.
• Serve this halwa hot, it tastes so fresh and yummy.

Tried this recipe? Comment down below how it turned out!

For more sweet recipes, click on below links:

• Ragi ladoo
• Carrot halwa

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