Pumpkin Halwa (Kaddu Ka Halwa) Recipe
Indulge in the delightful richness of Pumpkin Halwa, also known as Kaddu Ka Halwa, a cherished dessert that embodies the essence of Indian festivities. This warm and fragrant dish, made from fresh pumpkin, is a sweet treat that can be enjoyed on any occasion, particularly during celebrations such as Holi. With its vibrant color and luscious texture, this dessert is not just a feast for the palate but also for the eyes, making it a perfect addition to your dessert repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kaddu (Parangikai/Pumpkin) | 3 cups (red variety) |
| Sugar | 1-1/4 cup |
| Milk | 1/2 cup |
| Khoya (Mawa) | 2 tablespoons |
| Ghee | 5 tablespoons |
| Badam (Almonds) | 10, chopped |
| Raisins | 20 |
| Cashew Nuts | 10, chopped |
| Cardamom (Elaichi) Pods | 5, crushed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 300 |
| Protein | 5g |
| Carbohydrates | 50g |
| Fat | 12g |
| Fiber | 3g |
| Sugars | 30g |
Preparation Time
| Time | Duration |
|---|---|
| Preparation | 10 minutes |
| Cooking | 45 minutes |
| Total | 55 minutes |
Servings
| Servings | Quantity |
|---|---|
| 4 servings |
Instructions
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Heat the Ghee: Begin your culinary journey by heating 2 tablespoons of ghee in a heavy-bottomed kadhai (wok). This initial step is crucial for the rich flavor profile of the halwa.
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Prepare the Raisins: Once the ghee is heated, gently add the raisins into the kadhai. Allow them to puff up beautifully; this should only take a couple of minutes. Once they are puffed, remove them from the kadhai and place them on a separate plate.
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Roast the Nuts: In the same kadhai, add the chopped almonds and cashew nuts. Sauté them until they are lightly golden and fragrant. Remove these roasted nuts and keep them with the raisins.
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Cook the Pumpkin: Now, introduce an additional 3 tablespoons of ghee into the kadhai. Add the grated pumpkin and sauté it on a low flame. This step is essential to eliminate any raw smell from the pumpkin, which usually takes about 5-7 minutes.
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Add the Milk: After the pumpkin is cooked slightly, pour in the milk. Allow the mixture to simmer until the pumpkin becomes soft and tender, absorbing the milk’s richness.
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Incorporate Khoya: Once the pumpkin is cooked through, add the khoya and stir well to combine everything. The khoya adds a creamy texture and depth of flavor that is characteristic of traditional Indian desserts.
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Sweeten the Halwa: Keep an eye on the mixture and stir occasionally to prevent sticking. As it thickens, gradually add the sugar, mixing well until fully dissolved.
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Finish with Dry Fruits: Continue to stir the halwa until it reaches a thick, pudding-like consistency. Then, add the previously roasted dry fruits, stirring them in for an added crunch and flavor.
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Cardamom Magic: Using a mortar and pestle, crush the cardamom pods, discarding the outer peels. Sprinkle this aromatic cardamom powder over the halwa, mixing it in thoroughly. This step will elevate the halwa’s flavor profile with its warm and fragrant essence.
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Final Cooking: Keep cooking the halwa until it starts to leave the sides of the kadhai, which is a sign that it is ready. The halwa should have a lovely sheen from the ghee and the flavors will meld beautifully.
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Serve: Serve the Pumpkin Halwa warm, garnished with any remaining nuts for a beautiful presentation. This dessert is best enjoyed with family and friends, particularly during festive meals, making it a sweet ending to any gathering.
Enjoy Your Creation
Pumpkin Halwa is not just a dish; it’s a celebration of flavors and traditions. This recipe encapsulates the warmth of Indian kitchens and the joy of sharing food with loved ones. Whether it’s a festive occasion or a cozy dinner at home, this dessert will undoubtedly bring smiles and satisfaction to your table. Enjoy this delightful creation and make every bite a moment to remember!
