Pumpkin Halwa

pumpkin halwa

This creamy Pumpkin Halwa, or kaddu ka halwa, is the perfect fall dessert for celebrating Indian festivals. Fresh pumpkin is simmered down into a pudding-like consistency and topped with toasted cashews and golden raisins. It's incredibly rich in flavor and suitable to enjoy for breakfast or a light evening dessert.

Halwa, or halva, is a dessert that takes on various forms in several cultures. It is derived from the Arabic word for "sweet", halwa, with the transliterated root letters being h-l-w. It's said to have come to India during the Delhi Sultanate from Persia.

pumpkin halwa

This Pumpkin Halwa is not actually a traditional dessert, but it's certainly a popular one during the fall. It's great for using up leftover fresh pumpkin for a light, sweet treat that's easy to make and can serve a whole family.

cook Time: 25min


– 3 cups yellow pumpkin, grated – 3 tablespoon ghee, divided – ½ cup light brown sugar – ½ cup milk – 1 tablespoon desiccated coconut, finely shredded – ¼ teaspoon cardamom powder – 10 cashews, unroasted, unsalted – ½ ounce golden raisins


First, grate 3 cups of fresh pumpkin.


In a pan, add a tablespoon of ghee. Once it has melted, toss in halved cashews and golden raisins. Sauté them for about 2 minutes, or until the raisins are plump and the cashews are golden. Remove them from the pan and set aside.


Add two more tablespoons of ghee to the remaining ghee in the pan. Then, transfer the grated pumpkin to the pan. Sauté the pumpkin in the ghee until the strands are glassy, about 3-4 minutes.


Add the sugar into the pan and stir it into the pumpkin. The mixture will become very watery. Simmer it until the excess moisture has evaporated, about 2 minutes.


Next, add the milk and desiccated coconut. Continue to simmer until the milk has evaporated and the pumpkin takes on a bit of a mushy, creamy texture. 


Remove the pan from heat and stir in the cardamom powder and the roasted cashews and raisins.

Drizzle additional ghee on top. Serve warm or chilled.