There’s something magical about the smell of ghee and cardamom wafting through the house on a chilly evening. My first memory of Pumpkin Halwa is from my grandmother’s kitchen, she’d grate the pumpkin patiently while the ghee melted in a heavy-bottomed kadhai. I’d sit nearby, pretending to help but mostly waiting for that first golden spoonful.
It wasn’t just dessert. It was tradition, comfort, and a promise that no matter how busy life got, there’d always be something sweet at the end of the day.
👉 Do you have a dish that feels like home every time you make it?
Table of contents
What is Pumpkin Halwa?
Pumpkin Halwa – also called Kaddu ka Halwa or Sitaphal Halwa is a classic Indian dessert made by slow-cooking grated pumpkin in ghee, milk, sugar, and cardamom. The result? A glossy, melt-in-the-mouth halwa that’s subtly sweet, nutty, and aromatic.
It’s the Indian answer to autumn desserts – cozy, warm, and endlessly forgiving. Whether served hot with a spoon of ghee or chilled with nuts, Pumpkin Halwa feels like a hug in a bowl.
A Dash of History
Halwa has Persian roots, but over centuries, it became part of Indian festival culture – from semolina to moong dal to pumpkin. In many North Indian homes, pumpkin halwa is prepared during Navratri or Diwali, as it’s considered satvik (pure, vegetarian, and auspicious).
For more about India’s halwa heritage, explore this article on Indian sweets history by Huki.
Why It’s Worth Making
Because it’s simple, seasonal, and satisfying. Pumpkin Halwa doesn’t need fancy ingredients – just time and love. The natural sweetness of pumpkin, the richness of ghee, and the perfume of cardamom make it feel indulgent without being heavy. It’s one of those desserts that’s humble but unforgettable.
👉 Have you ever realized how a few basic ingredients can create something extraordinary?
Difference Between Pumpkin Halwa and Other Halwas
| Halwa Type | Base Ingredient | Flavor Profile | Texture |
|---|---|---|---|
| Pumpkin Halwa | Grated pumpkin | Mildly sweet, aromatic | Soft, ghee-rich |
| Carrot Halwa (Gajar) | Grated carrot | Brighter, milkier | Dense, chewy |
| Moong Dal Halwa | Lentils | Nutty, rich | Coarse, heavy |
| Sooji Halwa | Semolina | Simple, buttery | Smooth, light |
Recipe for pumpkin halwa
Easy Pumpkin Halwa Recipe for Festive Evenings
Equipment
- Heavy-bottomed pan or non-stick kadhai
- Grater
- Wooden spatula
Ingredients
- 2 cups grated pumpkin preferably red or yellow pumpkin
- 3 tbsp ghee
- 1 cup full-fat milk
- ½ cup sugar adjust to taste
- ¼ tsp cardamom powder
- 8 – 10 cashews
- 1 tbsp raisins
- Pinch of saffron optional
Instructions
Step 1 – Prep and sauté
- Heat ghee in a heavy-bottomed pan. Add cashews and raisins, sauté until golden, and set aside. In the same ghee, add grated pumpkin and sauté on medium heat for 10–12 minutes until it softens and the raw smell disappears.
Step 2 – Add milk
- Pour in the milk and cook, stirring occasionally, until the mixture thickens and most liquid evaporates (about 10 minutes).
Step 3 – Sweeten it up
- Add sugar and continue cooking. The mixture will loosen up again — keep stirring until it thickens and turns glossy.
Step 4 – Flavor and finish
- Add cardamom powder and saffron. Stir well. Finish with fried cashews and raisins. Serve hot with an extra drizzle of ghee if you’re feeling indulgent.
Notes
- Use red or yellow pumpkin for natural sweetness and color.
- For a vegan version, replace ghee with coconut oil and milk with almond milk.
- You can make it richer by adding khoya or condensed milk.
- Tastes best fresh, but can be stored in the fridge for up to 3 days.
Nutrition
Variations
- Khoya Pumpkin Halwa: Add ½ cup khoya for a creamier texture.
- Pumpkin Coconut Halwa: Replace milk with coconut milk for a coastal twist.
- Sugar-Free Halwa: Use jaggery or stevia instead of sugar.
- Festival Style: Top with edible silver leaf and serve warm in small earthen pots.
Substitutes
- Pumpkin → Sweet potato or carrot for similar texture
- Milk → Coconut or almond milk for a vegan version
- Sugar → Jaggery or palm sugar for a rustic flavor
- Ghee → Coconut oil or butter depending on preference
Chef’s Favorites – Tools & Ingredients I Use
Lodge Cast Iron Kadhai
Retains heat beautifully for even roasting of halwa and deeper flavor.
Pairings
- Serve warm with a scoop of vanilla ice cream
- Pair with puris or parathas for a festive meal
- Enjoy as a side sweet dish during lunch
- Sip along with masala chai or saffron milk
Pumpkin Halwa FAQ
| Question | Answer |
|---|---|
| Can I make this halwa with jaggery? | Absolutely! It gives a deeper, rustic sweetness. |
| Which pumpkin works best? | Red or yellow pumpkin – they’re sweeter and cook faster. |
| Can I make this vegan? | Yes, replace milk with coconut milk and ghee with coconut oil. |
| How do I store it? | Refrigerate for up to 3 days; reheat with a little milk or ghee. |
| Can I use canned pumpkin puree? | Yes, but reduce milk slightly since puree is wetter. |
| Is it gluten-free? | Naturally gluten-free and perfect for festive diets. |
| How can I make it richer? | Add khoya or condensed milk toward the end of cooking. |
| Can I serve it cold? | Definitely, but warm halwa with melted ghee on top is unbeatable. |
| Can I freeze it? | Yes, freeze up to 1 month; thaw and reheat with milk. |
| Can I add spices? | Try nutmeg, clove, or saffron for depth. |
Wrapping It Up
Pumpkin Halwa is one of those desserts that gently remind you – sweetness doesn’t have to shout to be beautiful. It’s warm, nostalgic, and quietly luxurious. Whether you make it for a festive feast or a quiet night in, every spoonful feels like a story told in ghee and spice.
👉 If you were making it tonight, would you top it with cashews and ghee – or go bold with a scoop of ice cream on the side?
Yummy 😋
looks appetizing