Pumpkin Halwa
Pumpkin Halwa is a rich, fragrant Indian dessert made by cooking grated pumpkin with ghee, milk, sugar, and cardamom. This comforting sweet has a naturally vibrant color and a silky, dense texture, perfect for festive occasions or a comforting treat.
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Ingredients
- 500 gramspumpkin
peeled and grated
- 4 tablespoonsghee
- 1 cupmilk
full-fat preferred
- 3 quarters cupsugar
- 4 wholecardamom pods
crushed or powdered cardamom can be used
- 10 piecescashews
roughly chopped
- 2 tablespoonsraisins
- 1 tablespoonwater
Instructions
Heat 2 tablespoons of ghee in a heavy-bottomed pan over medium heat. Add the chopped cashews and raisins, and sauté until they turn golden brown. Remove and set aside.
In the same pan, add the remaining 2 tablespoons of ghee, then add the grated pumpkin.
Sauté the pumpkin on medium heat for about 5-7 minutes until it softens and the raw smell fades.
Add the crushed cardamom pods to the pumpkin and stir well to combine.
Pour in the milk and water, stirring continuously. Cook on medium-low heat, stirring frequently, until the milk is mostly evaporated and the mixture thickens. This should take about 15-20 minutes.
Add the sugar, mix well, and continue cooking. The sugar will release moisture, so keep cooking until the mixture thickens again to a halwa consistency, about another 10-15 minutes.
Once the halwa thickens and starts to leave the edges of the pan, fold in the sautéed cashews and raisins.
Turn off the heat and let the halwa rest for a few minutes before serving.
