Pumpkin Halwa | Kaddu Ka Halwa

One in every of my most favourite candy dishes made through the Navratri Fasting interval is that this Pumpkin Halwa. Sure, this vegetable cooks fantastically and absorbs the flavors from the remainder of the substances fairly amazingly. One of the best half can also be the truth that due to the pure shade of this veggie, the Kaddu Ka Halwa will get a beautiful orange shade to it. Subtly flavored, this halwa is sort of simple to organize and makes for a pleasant dessert as effectively.

About Pumpkin Halwa

This Kaddu Ka Halwa is a brilliant, duper simple Indian dessert recipe. And I’ll give the whole credit score for this superb recipe to my mother-in-law. Your entire halwa will get cooked in a stress cooker, making it a fuss-free one-pot dessert, that saves on time and vitality as effectively. Nonetheless, you can also make the halwa in a pan as effectively.

One other recipe that’s comes actually near this Pumpkin Halwa is that this standard South Indian model Kashi Halwa. This explicit recipe is made with white pumpkin, which is also called ash gourd, ‘petha’ in Hindi, ‘poosanikai’ in Tamil and ‘kumbalanga’ in Malayalam.

There may be not a lot of ghee or oil used on this recipe of Kaddu Ka Halwa as in contrast to what’s normally added to different halwa recipes that are inclined to make them tremendous wealthy. So, this halwa is definitely a great choice as a dessert after your meals.

I additionally at all times add some melon seeds (magaz) on this Pumpkin Halwa as this mixture works wonders for the palate. Along with melon seeds, you’ll be able to add extra nuts like almonds and cashews.

As I discussed at first too, this Kaddu Ka Halwa is ready at my dwelling for Navratri quick, and fairly a success dish. Just a few extra fasting dishes which might be a typical at dwelling embody the traditional Sabudana Khichdi, Kuttu Ka Paratha, Sabudana Vada and Singhare Ki Poori.

Extra with Pumpkin

Pumpkin or ‘kaddu’ as it’s referred to as in Hindi language, is a vegetable that will not be as standard as others, however absolutely is a flexible ingredient within the culinary world. Not simply the fruit of the pumpkin plant, the leaves, flowers, seeds and the oil from the seeds are additionally used to make a wide range of dishes in several cuisines the world over.

Additionally it is a well-liked selection of veggie in India, through the fasting (vrat) season, particularly in Navratri. The Kaddu Ka Halwa together with this Kaddu Ki Sabji are two of the commonest dishes that get cooked at my dwelling. I’m certain it’s, for lots of others too, particularly those staying in North India.

Along with this Pumpkin Halwa, there’s much more that may be accomplished with pumpkins. For example, it’s a widespread addition within the South Indian particular Sambar. There are typical methods wherein it’s consumed by Bengalis too.

Moreover frying pumpkin flowers in a spiced batter to make kumro phooler bora, the flesh is mashed with mustard oil, some chopped onions, coriander leaves and salt. That is then relished as a kumro bhaate with steamed rice.

Professional Ideas

1. It’s best to freshly chop the pumpkin and use it to make this halwa. Utilizing canned puree could not provide the similar texture within the halwa and gained’t style good.
2. If you wish to make the halwa, chances are you’ll improve the amount of ghee in it.
3. You may regulate the amount of sugar relying on the sweetness of the pumpkin.
4. Raisins and a few coconut may also be added within the halwa.
5. You may serve the halwa both heat or chilled. Retailer leftovers in an air-tight field or container in a fridge. However be sure to eat inside 3 to 4 days. Additionally, reheat in a pan or microwave earlier than serving.
6. If making in a pan, add ¾ to 1 cup water when the pumpkin cubes start to lose water. Then, stir, cowl and cook dinner until the pumpkin items soften utterly. If you happen to really feel the water has dried up, you’ll be able to add extra water. Then, proceed as required.

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Pumpkin Halwa | Kaddu Ka Halwa

By Dassana Amit

Pumpkin Halwa is known as Kaddu Ka Halwa in Hindi. Subtly flavored, this halwa variant made with pumpkin together with cardamom, melon seeds and nuts – is sort of simple to organize and makes for a pleasant dessert as effectively.

Prep Time 10 minutes

Prepare dinner Time 30 minutes

Whole Time 40 minutes

Prepare dinner ModeForestall your display screen from going darkish whereas making the recipe

• Rinse the pumpkin or kaddu first in water. Peel and chop into small cubes. Smaller the higher as they’ll cook dinner quicker. Additionally, take away the pith and seeds whereas chopping.

• Warmth the oil or ghee in a 3 litre stress cooker.

• Add the pumpkin cubes within the stress cooker.

• Combine and sauté until they begin releasing water or for about 8 to 10 minutes on a low warmth.

• Add water and stir to mix.

• Cowl and stress cook dinner the kaddu items for 4 to five whistles or till the pumpkin has turn out to be mushy.

• *For making the halwa in a pan, examine notes beneath.

• Open the lid solely when the stress drops naturally within the cooker.

• And examine if the kaddu items have softened or not.

• They need to be of mashable consistency.

• In the event that they haven’t cooked completely, then stress cook dinner for few extra minutes, including some extra water, if required.

• As soon as the kaddu items have cooked effectively then place the stress cooker on stovetop and hold to simmer on low to medium-low hat.

• After 1 to 2 minutes of simmering, add sugar and cardamom powder.

• Prepare dinner the combination stirring typically until it thickens.

• The consistency of the halwa ought to like be a pudding or pumpkin puree.

• The water ought to scale back within the halwa.

• You may thicken it extra if you need.

• Add the melon seeds and chopped nuts and cook dinner the halwa for 1 to 2 minutes extra.

• Serve pumpkin halwa heat or chilly.

• It’s also possible to garnish it with melon seeds or most well-liked nuts. Refrigerate the leftovers. This halwa retains effectively for 1 to 2 days within the fridge.

• * If making in a pan, when the pumpkin cubes start to launch water, add ¾ to 1 cup water from above. Stir and canopy and cook dinner until the pumpkin items have softened utterly. If the water dries up then add extra water. Then proceed with the remainder of the recipe.
• Add sugar as wanted. Rather than sugar you can too add jaggery. With jaggery the colour of the Kaddu ka Halwa will change. 
• Add nuts and dry fruits of your selection. It’s also possible to add some raisins and coconut in the event you choose.

Diet Details

Pumpkin Halwa | Kaddu Ka Halwa

Quantity Per Serving

Energy 296 Energy from Fats 126

% Each day Worth*

Fats 14g22%

Saturated Fats 2g13%

Polyunsaturated Fats 1g

Monounsaturated Fats 8g

Sodium 6mg0%

Potassium 387mg11%

Carbohydrates 42g14%

Fiber 2g8%

Sugar 36g40%

Protein 3g6%

Vitamin A 8229IU165%

Vitamin B1 (Thiamine) 0.1mg7%

Vitamin B2 (Riboflavin) 0.1mg6%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 0.1mg5%

Vitamin C 9mg11%

Vitamin E 5mg33%

Vitamin Okay 2µg2%

Calcium 35mg4%

Vitamin B9 (Folate) 17µg4%

Iron 1mg6%

Magnesium 36mg9%

Phosphorus 85mg9%

Zinc 1mg7%

* P.c Each day Values are based mostly on a 2000 calorie food regimen.

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This Pumpkin Halwa from the archives first revealed in October 2013 has been up to date and republished on December 2022.