Pumpkin Halwa Kaddu Ka Halwa Desi Ghee Vrat Pudding

This amazingly delicious Indian Pumpkin dessert- Pumpkin halwa or as we call it Kaddu Ka Halwa, is bursting with rich flavors of green raw pumpkin, Desi Ghee, Cardamom and nuts. Slowly simmered in desi ghee, flavored with cardamom, this kaddu halwa is a delicacy in itself and is beyond words. A Special dessert that is made on fasting days like Shivratri or Navratri, this green pumpkin halwa gathers easily when made on stove top. As a part of worship ritual, we offer this first to God and then have it as a prasad. Usually in India, we make halwa of flours like Suji Halwa, wheat flour or Besan (Chickpea flour) or lentils like Moong dal halwa. Pumpkin Halwa is made with fresh pumpkin and has crumbly texture that softens up by the time halwa is ready. You might like Indian Desserts from my blog: Mango Kesari (Suji Halwa with Mango), Makhana Kheer For Vrat, Til Ke ladoo.

Ingredients

Pumpkin- This recipe works well with both green or orange skinned pumpkin. I have not boiled it as boiling pumpkin won’t give you the perfect texture of halwa. Boiling pumpkin would add more moisture to it and it would be like pumpkin puree and not the halwa. I highly recommend grating it raw and simmering in ghee slowly for best taste. If you wish to have natural sweetness, you may use yellow or orange pumpkin. Desi Ghee- I would recommend making halwa in ghee. Though you may use any other oil, but the taste and flavor that comes from ghee has no comparison. Cardamom- Halwa topped with freshly grounded cardamoms is a treat in itself. I would peel the skin off and then crush seeds. My family doesn’t like skin of cardamom in halwa. You may add cinnamon as well, though it’s optional. Milk-Though optional, milk adds creamy richness to this halwa. For making vegan, you may skip it or add vegan milk instead. Dry Fruits- Feel fry to top this halwa with chopped cashews, pistachios, almonds or walnuts. I have garnished it worth pistachios just for the photo shoot as I love it plain and simple. Sugar- The granulated sugar works fine. You may make a sugar syrup or add sugar directly as well.

Variations

Pumpkin Halwa with Jaggery- One may add jaggery instead of sugar. The amount of jaggery would be slightly more than sugar for it to taste same sugary. Add condensed milk- Adding milk in halwa adds creamy texture to it. Though I have not tried adding condensed milk in this kaddu halwa. Make sure that you mix well when jaggery and milk are together as jaggery may curdle the milk and spoil the halwa.

Storage Suggestions

The leftovers can be easily stored in a dry container with a lid in the refrigerator for about 2-3 days. Eating fresh is always recommended by me.

Expert Tips

This halwa is made in kadai/wok and you need to be very careful that it doesn’t stick to the bottom of it. Keep stirring in between. Roasting raw pumpkin leave water naturally and there is nothing to worry. Keep cooking on slow flame and gradually the pumpkin would be cooked in that water. I have always made halwa by roasting in ghee. Though it takes longer to roast but the taste is incredible. Will recommend not to hasten the process of cooking. If you are making pumpkin halwa in pressure cooker, make sure to add less water as pumpkin would leave water too.

Detailed Recipe of Kaddu Halwa

Step 1 Gather and chop

I have used fresh green skinned pumpkin. Peel it, wash it. Roughly chop and grate it. Grating it helps cooking faster.

Step 2 Saute in Ghee

Take a heavy bottomed pan or wok and add ghee to it. Add grated pumpkin and let it cook for about 5-8 min. Cover it with lid. It would leave water and that’s okay.

Step 2 Add Sugar

Once the water from pumpkin is absorbed and it softens up, add sugar. Sugar would leave water and get absorbed soon. Garnish with Cardamom.

Step 2 Add Milk

This step is optional and you may skip it. I have added little milk to get creamy texture. Let both milk and sugar be absorbed fully and keep stirring in between on a slow flame. Once the pumpkin gathers as a one lump, it’s ready.