50 mins
Pumpkin Halwa
Recipe by Mamtha Sunil Kumar
Pumpkin Halwa is a very popular dessert in the southern part of India. As with most Indian desserts, Pumpkin Halwa is very easy to prepare and makes a great treat of all in the family. It is mixture of nuts and honey and is high in protein and low in calories. Watch out for the sugar though; you may want to reduce it slightly if you are watching your waistline.
Quail's Eggs 
Pumpkin Soup Ingredients for Pumpkin Halwa
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
Currently displaying quantities in US Imperial Measurements
How to Cook Pumpkin Halwa
- Peel the pumpkin and grate (Imince) the flesh. Roast the cashews in a little of the ghee (clarified butter or drawn butter) until they become golden brown. Set them aside for garnishing.
- Place a large pan on a low heat and melt 1 tablespoon of ghee. Add the grated pumpkin and stir well until the raw flavour is gone (5-8 minutes). Add in the milk, increase the heat and cook for about 10 minutes until the pumpkin is tender. Stir in the sugar and the honey, reduce the heat and stir constantly until it thickens and becomes shiny. This process will take about 10 minutes over low-medium heat.
- Grind the cardamom and add to the mix, along with the roasted cashews. Mix well and leave on a low heat for 5 minutes. Add 1 tablespoon of ghee and stir well, then continue to cook very gently for a further 5 minutes on a low heat until the ghee floats. Serve hot.
MAMTHA SUNIL KUMAR'S HOT TIP:
You can replace the pumpkin with butternut squash or any winter squash if you prefer. The squash can add to the colour.
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