Pumpkin halwa (or kaddu ka halwa) is a delicious and versatile Indian dessert made with pumpkin, milk, sugar, and ghee. It is a popular dish during the fall and winter months when pumpkins are in season. This easy version is made in the
Why you will love this recipe?
- It is rich and creamy. The combination of pumpkin, milk, and ghee gives pumpkin halwa a rich and creamy texture that is very satisfying.
- It is easy to make. This recipe only requires a few ingredients and can be made in a pot on the stove or in an
- It has a balance of sweetness. The sweetness in this creamy pumpkin halwa is well-balanced, allowing you to enjoy the natural sweetness of the pumpkin without being overwhelming.
Pumpkin: Use sugar pumpkin or pie pumpkin for this recipe.
Ghee: You can use store-bought ghee or make ghee at home using this recipe.
Milk and milk powder: Use whole milk and whole milk powder to add richness to the halwa.
Sweetener: I have used raw sugar in this recipe; however, plain sugar, brown sugar, or jaggery can also be used.
See the recipe card for full information on ingredients and quantities.
Step 1: Set
Step 2: Add the milk and mix well. Cover the
Step 3: Mash the pumpkin with a potato masher or fork. Put the
Step 4: Add sugar and milk powder. Saute for 2-3 minutes or until the sugar melts (image 6).
Step 5: Add ¼ cup of ghee. Saute until the halwa begins to thicken and come together (images 7 and 8).
Step 6: Add cardamom powder and chopped nuts. Mix well (images 9 and 10).
Use a sweet and flavorful variety of pumpkins for the best taste. In my experience, sugar pumpkins or pie pumpkins are ideal choices as they have a natural sweetness that enhances the halwa's flavor.
Adjust the amount of sugar according to your taste preferences and the natural sweetness of the pumpkin. Start with ¼ cup of sugar and gradually add more and taste as you go.
I have used green cardamom to flavor this halwa. Other ingredients that can be used are saffron strands, a pinch of nutmeg, or cinnamon.
To store pumpkin halwa, allow it to cool to room temperature, and then transfer it to an airtight container. Store the container in the refrigerator for up to 3-4 days. If you want to keep it for a longer period, you can freeze the halwa in a freezer-safe container for up to 3 months. When reheating, gently warm the halwa on the stovetop or in the microwave, adding a splash of milk or water to restore its creamy texture.
You can use cooking oil or coconut oil instead of ghee, though they may impart a slightly different taste to the halwa.
Yes, you can make this halwa vegan by using plant-based alternatives for dairy ingredients. Replace whole milk with almond milk, coconut milk, or any other non-dairy milk of your choice. Substitute ghee with vegan butter or coconut oil.
Halwa is a dense, sweet confection that is popular across India. They are prepared both at festivals and for day-to-day sweet tooth cravings. Halwa is usually made by simmering something in milk - it could be a grain, fruit, or vegetable. An all-time favorite for Indians is gajar ka halva (made with grated carrots). Some other popular varieties of this delicious dessert are white pumpkin halwa (called kasi halwa or kashi halwa), lauki halwa (made using calabash), besan halwa, halwa made using sweet potato, sooji halwa, badam halwa (made using almonds), and moong dal halwa (made using petite yellow lentils).
Instant Pot Recipes
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Pumpkin Halwa (Instant Pot)
- Set Instant Pot in saute mode and add 2 tablespoons of ghee.
- Once it heat, add the pumpkin cubes and saute on high for 2-3 minutes.
- Add the milk and mix well.
- Cover the Instant Pot lid and set it to Pressure Cooker mode. Pressure cook on high for 4 minutes, then do a quick release of pressure.
- Mash the pumpkin with a potato masher or fork.
- Put the Instant Pot back on saute mode.
- Add sugar and milk powder. Saute for 2-3 minutes (until the sugar melts).
- Add ¼ cup of ghee. Saute until the halwa begins to thicken and come together
- Add cardamom powder and chopped nuts. Mix well.
- Serve halwa warm or cold.