Last Updated on 3 months by Neha Deshmukh

Pumpkin Halwa Recipe – Authentic Indian Ghee & Cardamom Dessert

Introduction

Oh, halwa. Just the word conjures up warm, cozy feelings, doesn’t it? This Pumpkin Halwa is a little slice of autumn sunshine, infused with the beautiful flavors of cardamom and the richness of ghee. I first made this during a particularly chilly Diwali, and it instantly became a family favorite. It’s surprisingly easy to make, and the result is a dessert that’s both comforting and elegant. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average dessert. Pumpkin Halwa is a delightful twist on the traditional Indian sweet, bringing a seasonal touch to a classic. It’s wonderfully creamy, subtly sweet, and packed with flavor. Plus, it’s easier than you might think! Perfect for festive occasions or just a cozy night in.

Ingredients

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

• 3 cup organic pumpkin puree (about 720g)
• 14 oz condensed milk (about 400g)
• 1 teaspoon ground cardamom
• 3 tablespoon ghee (about 45ml)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Organic Pumpkin Puree: Choosing the Right Variety

Using good quality pumpkin puree is key. I prefer using organic pumpkin puree for the best flavor. Butternut squash also works beautifully if you can’t find pumpkin! About 720g of cooked pumpkin will give you roughly 3 cups of puree.

Ghee: The Significance of Clarified Butter in Indian Desserts

Ghee is everything in Indian cooking, especially desserts. It adds a unique nutty flavor and richness that butter just can’t replicate. If you’ve never used ghee before, don’t be intimidated! You can find it at most Indian grocery stores, or even make your own. About 45ml is roughly 3 tablespoons.

Condensed Milk: Quality and Sweetness Levels

The quality of your condensed milk will impact the final sweetness. I recommend using a good quality, full-fat condensed milk for the creamiest texture. You can adjust the amount slightly to suit your sweetness preference.

Ground Cardamom: Freshness and Aroma

Freshly ground cardamom is best! The aroma is incredible. If you’re using pre-ground, make sure it’s relatively recent for maximum flavor.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat the ghee in a heavy-bottomed pan over medium-high heat. This is where the magic begins!
2. Add the pumpkin puree and sauté for 3-4 minutes. Stir frequently to prevent sticking. You’ll notice the color deepen slightly.
3. Now, pour in the condensed milk and add the ground cardamom. Mix everything together really well until it’s fully combined.
4. Reduce the heat to medium. This is the part that requires a little patience! Stir continuously for 15-20 minutes. Don’t walk away! The mixture will gradually thicken and start to come together.
5. Keep stirring until the halwa forms a cohesive mass that pulls away from the sides of the pan. It should be thick and glossy.
6. Finally, garnish with sliced almonds and a touch of edible silver foil (optional, but pretty!). Serve warm and enjoy!

Expert Tips

• Don’t rush the stirring! Continuous stirring is crucial to prevent the halwa from sticking and burning.
• Use a heavy-bottomed pan. This helps distribute heat evenly and prevents scorching.
• Adjust the sweetness. Taste as you go and add a little more condensed milk if you prefer a sweeter halwa.

Variations

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

Vegan Pumpkin Halwa

My friend, Priya, is vegan and loves this recipe! Simply substitute the ghee with coconut oil and use a plant-based condensed milk. It’s just as delicious!

Gluten-Free Adaptation

This recipe is naturally gluten-free, but always double-check the label on your condensed milk to be sure.

Adjusting Spice Levels

If you love a bit more spice, add a pinch of nutmeg or a tiny bit of ginger along with the cardamom.

Festival Adaptations (Diwali, Thanksgiving)

For Diwali, I love to serve this with a sprinkle of pistachios and a generous helping of silver foil. For Thanksgiving, it’s a unique and delicious addition to your dessert spread!

Serving Suggestions

Pumpkin Halwa is wonderful on its own, but here are a few ideas to elevate your serving:

• Serve warm with a dollop of fresh cream or yogurt.
• Pair it with a scoop of vanilla ice cream.
• Garnish with chopped nuts like pistachios, cashews, or almonds.

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!

What type of pumpkin is best for halwa?

While you can use any pumpkin, butternut squash or sugar pumpkins (also known as pie pumpkins) work best because of their sweet flavor and smooth texture.

Can I make pumpkin halwa without condensed milk?

Yes, you can! You can substitute the condensed milk with a mixture of milk powder and sugar, adjusting the amount to your desired sweetness.

How do I know when the halwa is cooked to the right consistency?

The halwa is ready when it thickens and starts to pull away from the sides of the pan. It should form a cohesive mass and have a glossy appearance.

What is the purpose of using ghee in this recipe?

Ghee adds a unique nutty flavor and richness that butter can’t replicate. It’s a traditional ingredient in Indian desserts and contributes to the overall texture and taste.

Can I make this halwa ahead of time?

Yes, you can! Just store it in an airtight container in the refrigerator and reheat gently before serving.