Easy Pumpkin Halwa Recipe for Festive Evenings
A traditional Indian dessert made from pumpkin, ghee, milk, sugar, and cardamom. Comforting, aromatic, and perfect 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
Calories: 280kcal | Carbohydrates: 32g | Protein: 5g | Fat: 14g | Fiber: 3g