Pumpkin Halwa Recipe – Saffron & Cashew Indian Sweet

Last Updated on 4 months by Neha Deshmukh

Pumpkin Halwa Recipe – Saffron & Cashew Indian Sweet

Okay, let’s be real. Halwa is comfort food defined, right? And this Pumpkin Halwa… well, it’s a little slice of autumn sunshine in a bowl. I remember the first time I made this, trying to impress my in-laws – it was a bit wobbly, but the flavour was on point! Now, it’s a family favourite, especially during the cooler months. It’s surprisingly easy to make, and the aroma that fills your kitchen is just heavenly.

Why You’ll Love This Recipe

This Pumpkin Halwa isn’t your average dessert. It’s warm, subtly sweet, and packed with flavour thanks to the saffron and cardamom. It’s a beautiful balance of textures – soft, slightly grainy pumpkin with the crunch of cashews. Plus, it’s a fantastic way to use up seasonal pumpkin! It’s perfect for a special occasion or just a cozy night in.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 kg Pumpkin
• 200 grams Sugar
• A big pinch of saffron
• 2 Cardamom pods
• A pinch of salt
• ¼ cup broken Cashewnuts
• 2 tablespoons Ghee

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

• Pumpkin Varieties: You can use any variety of pumpkin, but I find that the Indian pumpkin (kashiphal) gives the best flavour and colour. Butternut squash also works beautifully if you can’t find Indian pumpkin.
• Quality of Ghee: Ghee is key! Use a good quality, fragrant ghee for the best flavour. Homemade is always wonderful if you have the time.
• Saffron Grade: Saffron can vary a lot in quality. Look for deep red strands – they’ll give you the best colour and flavour. A little goes a long way!
• Cardamom Freshness: Freshly ground cardamom is a game changer. The aroma is so much more vibrant. If you can, grind the pods yourself just before using them.
• Regional Variations in Sweetness: Sweetness is personal! Some families prefer a very sweet halwa, others less so. Feel free to adjust the sugar to your liking. I usually start with 200g and taste as I go.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your pumpkin a good wash. Cut it into pieces, remove the seeds and the tough green skin. Then, grate the pumpkin using a vegetable peeler. It might take a little elbow grease, but it’s worth it!
2. Now, this is important: strain the grated pumpkin through a muslin cloth to remove as much excess water as possible. Don’t skip this step – it helps the halwa cook up nicely. Reserve that pumpkin liquid, though! We’ll need about 1 cup of it later.
3. In a heavy-bottomed pan, cook the strained pumpkin over medium heat. Add that reserved pumpkin liquid and simmer, stirring often, until the liquid has completely dried up. This takes patience, but it’s crucial for the right texture.
4. While the pumpkin is simmering, let’s prep the saffron. Soak a big pinch of saffron in ¼ cup of the reserved pumpkin liquid. Also, grind those cardamom pods, discarding the skins.
5. Once the pumpkin is dry, add the sugar, cashews, and a pinch of salt to the pan. Cook for about 7-8 minutes, stirring constantly, until everything is well combined.
6. Now for the good stuff! Add the ghee and continue to cook for another 3-4 minutes, until the ghee starts to separate from the mixture. You’ll see little streaks of ghee on the surface – that’s what you want!
7. Finally, stir in the saffron water and the cardamom powder. Cook for another minute or two, until everything is beautifully fragrant and the halwa develops a glossy texture.

Expert Tips

• Don’t rush the cooking process. Low and slow is the key to a perfectly textured halwa.
• Stir, stir, stir! Constant stirring prevents sticking and ensures even cooking.
• Adjust the ghee. If the halwa seems too dry, add a little more ghee. If it’s too wet, cook for a bit longer.
• Taste as you go. Adjust the sugar and cardamom to your preference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based ghee instead of regular ghee. It works beautifully!
• Sugar Substitutions: You can experiment with jaggery or coconut sugar for a healthier twist. Just be mindful that they have different sweetness levels.
• Spice Level: If you love a bit more warmth, add a tiny pinch of nutmeg or a dash of ginger powder along with the cardamom. My friend, Priya, always adds a tiny bit of nutmeg – it’s delicious!
• Festival Adaptations: This halwa is perfect for Diwali or any winter celebration. You can garnish it with chopped pistachios or almonds for an extra festive touch.

Serving Suggestions

Serve this Pumpkin Halwa warm, as a dessert after a meal, or as a sweet treat with your evening chai. A dollop of fresh cream or a sprinkle of chopped nuts adds a lovely finishing touch.

Storage Instructions

Leftover halwa can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

FAQs

Let’s answer some common questions:

Is this halwa best served warm or cold? Definitely warm! The texture is at its best when it’s freshly made and still warm.

What is the best type of pumpkin to use for halwa? Indian pumpkin (kashiphal) is ideal, but butternut squash is a great substitute.

Can I make this halwa ahead of time? You can cook it a day ahead, but the texture might change slightly. Reheating it gently with a little ghee will help restore its creaminess.

How do I prevent the halwa from sticking to the pan? Use a heavy-bottomed pan and stir constantly!

What can I substitute for saffron if I don’t have any? While saffron is unique, a tiny pinch of turmeric can give a similar colour, but it won’t have the same flavour. You could also try a few drops of rose water for a floral aroma.