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–+ servings

Pumpkin Halwa

6182kcal
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Prep 1 hour 15 minutes
Cook 1 hour
Total 2 hours 15 minutes
A rich and comforting Pumpkin Halwa (Kaddu ka Halwa) made by slow-cooking pumpkin with ghee, sugar, and cardamom until soft, glossy, and full of flavor. This classic dessert transforms simple ingredients into a deeply satisfying treat that is perfect for festive occasions or cozy indulgence.
Servings 1 cup
Course Dessert
Cuisine Indian

Ingredients

  • 2 lbs Pumpkin
  • 1/2 cup Sugar
  • 2 tbsp Ghee use Oil instead to make it dairy-free
  • 8 tbsp Almond Slivers

Method

  1. You need to cook the pumpkin first before can make the halwa by baking, boiling or sautéing. My preference is to use the baking method because I can just scoop the flesh out of the cooked pumpkin very easily.
Prepare the Pumpkin - Baking Method
  1. Preheat oven to 375°F.
  2. Remove the seeds and stringy portion from the pumpkin and set aside.
    3. Save the seeds to roast later for a quick snack.
  3. Place the pumpkin face down (or face up covered with foil) on a baking tray.
    4. Face-down baking helps retain moisture and speeds up cooking.
  4. Bake for 60–75 minutes for a 2-pound chunk.
  5. Check doneness by inserting a fork—it should slide in easily.
  6. Let cool until safe to handle, then scoop out the flesh with a large spoon. Discard any overly browned or burned portions.
    7. Avoid scraping too close to the skin to prevent bitter flavors.
Prepare the Pumpkin - Sautéing Method
  1. Remove the seeds and the stringy portion and put aside.
  2. Peel the skin and cut the pumpkin into chunks.
    3. Cut into smaller, even pieces for faster and more uniform cooking.
  3. Proceed directly to cooking the halwa.
Cooking the Halwa
  1. Heat a non-stick pan on medium heat. Add ghee and pumpkin. Mix and begin mashing.
    2 tbsp Ghee, 2 lbs Pumpkin
    2. If using raw pumpkin, cover and cook for about 10 minutes until soft enough to mash.
  2. Once fully mashed, add sugar and mix well.
  3. Continue cooking, stirring frequently, until the mixture thickens and the liquid evaporates.
    1/2 cup Sugar
    4. This stage requires patience—low to medium heat prevents burning while building flavor.
  4. Cook until the pumpkin turns a glossy amber-red color and stops sticking to the pan.
    5. Pumpkin Color Changes as it cooks - after 30, 45 and 55 minutes.
  5. After 30 minutes
  6. After 45 minutes
  7. After 55 minutes
Finishing the Halwa
  1. Reduce heat, add cardamom powder, and mix well. Cook for another minute.
  2. Remove from heat, garnish with almond slivers, and serve.
    8 tbsp Almond Slivers

Nutrition

Serving1 portionCalories6182kcalCarbohydrates214gProtein291gFat515gSaturated Fat100gPolyunsaturated Fat201gMonounsaturated Fat181gTrans Fat1gCholesterol77mgSodium66mgPotassium7928mgFiber64gSugar116gVitamin A146IUVitamin C17mgCalcium634mgIron83mg

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