Pumpkin Halwa Recipe – Easy Indian Sweet with Almonds & Cardamom

Last Updated on 2 months by Neha Deshmukh

Pumpkin Halwa Recipe – Easy Indian Sweet with Almonds & Cardamom

Introduction

Oh, halwa! Is there anything more comforting? This Pumpkin Halwa (Kaddu ka Halwa) is a family favorite, especially during the cooler months. I remember my grandmother making this every Diwali, and the aroma would fill the entire house. It’s a simple dessert, but the warm spices and sweet pumpkin just feel like a hug. I’m so excited to share my easy version with you – it’s perfect for beginners and seasoned cooks alike!

Why You’ll Love This Recipe

This Pumpkin Halwa is seriously special. It’s incredibly easy to make, requiring minimal ingredients and effort. Plus, it’s a fantastic way to enjoy seasonal pumpkin! The combination of sweet pumpkin, rich ghee, and fragrant cardamom and nutmeg is simply divine. It’s a guaranteed crowd-pleaser and a wonderful way to experience a classic Indian sweet.

Ingredients

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

• 2 cups pumpkin (about 400g), peeled and cubed
• 3 cups milk (720ml) – full fat works best for richness!
• 3-4 tbsp sugar (45-60g) – adjust to your sweetness preference
• 1 tbsp ghee (15ml) – clarified butter, essential for that authentic flavor
• 10-12 sliced almonds (about 10g)
• 10-12 sliced pistachios (about 10g)
• 1 tbsp cashews (about 10g)
• 0.5 tsp cardamom powder (2.5g)
• 0.5 tsp nutmeg powder (2.5g)
• 0.25-0.5 tsp cinnamon powder (optional, 1.25-2.5g)

Ingredient Notes

Let’s talk ingredients! Pumpkin is the star, of course. I prefer using the Indian pumpkin variety (Kaddu) if I can find it, but butternut squash works beautifully too. Ghee is non-negotiable for me – it adds a unique flavor you just can’t replicate. Don’t skimp! And the cardamom and nutmeg? That’s where the magic happens. A good quality cardamom powder makes all the difference. Feel free to adjust the cinnamon to your liking – some people love a stronger cinnamon flavor, while others prefer a more subtle hint.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and chop your pumpkin into roughly 1-inch cubes. It doesn’t have to be perfect!
2. Place the pumpkin in a pressure cooker with 3 cups of water. Pressure cook for 2 whistles, then let the pressure release naturally.
3. Once cooled, drain the pumpkin and mash it into a smooth purée. A potato masher works great, or you can use a blender for an extra-smooth texture.
4. Now, heat the ghee in a heavy-bottomed pan. Add the cashews and lightly fry them until golden brown. Set them aside – these are for garnish!
5. Pour the milk into the same pan and bring it to a simmer over medium heat. Stir frequently to prevent it from sticking to the bottom. Let it simmer for about 5 minutes.
6. Add the pumpkin purée to the milk and mix well. Bring the mixture back to a boil, stirring constantly.
7. Gradually add the sugar, stirring until it’s completely dissolved.
8. Stir in the cardamom powder and nutmeg powder. If you’re using cinnamon, add it now too.
9. Continue to cook, stirring frequently, until the halwa thickens to your desired consistency. This usually takes about 10-15 minutes.
10. Finally, stir in half of the fried nuts. Garnish with the remaining nuts before serving.

Expert Tips

• Don’t walk away from the pan while the halwa is cooking! It can stick and burn easily.
• For a richer flavor, use full-fat milk.
• If you don’t have a pressure cooker, you can boil the pumpkin in a pot until tender. It will take longer, about 20-25 minutes.
• Adjust the sugar according to the sweetness of your pumpkin.

Variations

• Khoya Halwa: My friend Priya adds 1/2 cup of khoya (mawa) along with the pumpkin purée for an even richer, creamier halwa.
• Chocolate Pumpkin Halwa: A little bit of cocoa powder (1-2 tbsp) stirred in at the end adds a delightful chocolate twist. My kids love this one!
• Nutty Delight: Feel free to experiment with different nuts like walnuts or pecans.

Vegan Adaptation

Want to make this halwa vegan? It’s easy! Simply substitute the ghee with coconut oil or vegan butter, and use plant-based milk like almond or soy milk.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your cardamom and nutmeg are pure and haven’t been processed in a facility that also handles gluten.

Spice Level Adjustment (Mild, Medium, Strong)

• Mild: Use 0.25 tsp cardamom and a pinch of nutmeg. Omit the cinnamon.
• Medium: Use 0.5 tsp cardamom and 0.5 tsp nutmeg. Add 0.25 tsp cinnamon.
• Strong: Use 0.75 tsp cardamom and 0.75 tsp nutmeg. Add 0.5 tsp cinnamon.

Festival Adaptations (Diwali, Holi)

This halwa is perfect for any festive occasion! For Diwali, I like to serve it with a sprinkle of edible silver leaf (varak) for an extra touch of elegance. During Holi, it’s a lovely sweet treat to share with family and friends.

Serving Suggestions

Serve Pumpkin Halwa warm, garnished with nuts. It’s delicious on its own, or you can pair it with a scoop of vanilla ice cream or a dollop of fresh cream. A sprinkle of saffron strands also looks beautiful!

Storage Instructions

Leftover Pumpkin Halwa can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.

FAQs

What type of pumpkin is best for halwa?

Indian pumpkin (Kaddu) is traditional, but butternut squash is a fantastic substitute. You can also use Hokkaido pumpkin.

Can I use a different type of milk for this recipe?

Yes! Full-fat milk gives the richest flavor, but you can use almond, soy, or oat milk for a vegan option.

How can I adjust the sweetness level?

Start with 3 tablespoons of sugar and taste as you go. You can always add more, but you can’t take it away!

Can I make this halwa ahead of time?

Yes, you can make it a day or two in advance. Store it in the refrigerator and reheat before serving.

What is the best way to garnish pumpkin halwa?

Sliced almonds, pistachios, and cashews are classic choices. A sprinkle of saffron or edible silver leaf adds a beautiful touch.