Pumpkin Halwa Recipe – Easy Indian Dessert with Cashews & Cardamom

Last Updated on 3 months by Neha Deshmukh

Pumpkin Halwa Recipe – Easy Indian Dessert with Cashews & Cardamom

Hey everyone! If you’re anything like me, the arrival of fall (or even just a craving for something warm and comforting!) instantly makes you think of sweet, spiced treats. And honestly, nothing beats a warm bowl of Pumpkin Halwa. This isn’t just a dessert; it’s a hug in a bowl, and it’s surprisingly easy to make. I first made this for Diwali a few years ago, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This Pumpkin Halwa recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It uses simple ingredients you probably already have in your pantry. And the flavor? Oh, the flavor! The sweetness of the pumpkin, the warmth of cardamom, and the crunch of cashews… it’s just divine. Plus, it’s a fantastic way to use up that leftover pumpkin from carving!

Ingredients

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

• 2 cup pumpkin (grated) – about 300g
• ?? cup sugar – adjust to your sweetness preference (start with ½ cup and add more to taste)
• 1-2 tbsp ghee (clarified butter) – about 15-30ml
• Few cashews or pistachios (chopped) – about ¼ cup
• 1 pinch cardamom powder – about ½ tsp
• ?? cup milk (optional) – about 120ml

Ingredient Notes

Let’s talk ingredients for a sec!

• Ghee is key. Seriously, don’t skip it. It adds a richness and flavor that butter just can’t replicate. If you don’t have ghee, you can use butter, but ghee is traditional and truly elevates the halwa.
• Cardamom: A little goes a long way! Freshly ground cardamom is best, but the powder works perfectly fine too.
• Pumpkin Power: You can use any type of pumpkin! In India, kashmiri pumpkin (also known as kumro or kaddu) is often used because of its naturally sweet flavor and vibrant color. But butternut squash, or even regular pumpkin work beautifully.
• Sugar: I’ve left the amount a little vague because pumpkin sweetness varies. Taste as you go!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare your pumpkin. You can either grate it (that’s what I usually do – it’s quicker!) or pressure cook it until it’s super soft. If you pressure cook, make sure to scoop out the flesh after it cools down.
2. Now, heat the ghee in a pan over medium heat. Add the chopped cashews or pistachios and fry them until they turn golden brown. Be careful not to burn them! Once golden, set them aside.
3. In the same pan (that ghee flavor is amazing), add the grated or cooked pumpkin. Sauté it for about 4-5 minutes. This helps get rid of any raw pumpkin smell.
4. If you’re using milk, pour it in now. Add the cardamom powder and cook, stirring occasionally, until the milk is fully absorbed.
5. Time for the sugar! Stir it in and cook on low heat. Keep stirring – this is important! – until the mixture thickens to a lovely halwa consistency. It should start pulling away from the sides of the pan.
6. Finally, mix in the fried nuts. Give it one last stir, and that’s it! Serve warm and enjoy.

Expert Tips

• Stir, stir, stir! Seriously, constant stirring prevents sticking and ensures even cooking.
• Don’t rush the thickening process. Low and slow is the way to go. It takes patience, but it’s worth it.
• Adjust sweetness to your liking. Everyone has a different sweet tooth!

Variations

• Vegan Adaptation: Swap the ghee for coconut oil or any other plant-based oil. Use plant-based milk (almond, soy, or oat milk work well).
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: My friend Priya loves adding a tiny pinch of grated ginger or nutmeg for an extra layer of warmth. It’s delicious!
• Festival Adaptations: This halwa is perfect for Diwali, Lohri, or any festive occasion. My family always makes a big batch for Diwali.

Serving Suggestions

Pumpkin Halwa is wonderful on its own, but here are a few ideas to take it to the next level:

• A dollop of fresh cream or yogurt.
• A sprinkle of chopped nuts.
• Served with a side of warm milk.

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. It might thicken up a bit when chilled, so add a splash of milk when reheating if needed.

FAQs

What type of pumpkin is best for halwa?

Kashmiri pumpkin is traditional, but butternut squash or regular pumpkin work great too!

Can I make pumpkin halwa without milk?

Yes! You can skip the milk altogether. Just cook the pumpkin with ghee, sugar, and cardamom until it reaches the desired consistency.

How do I know when the halwa has reached the right consistency?

The halwa should start pulling away from the sides of the pan and have a slightly thick, glossy texture.

Can I add other nuts besides cashews and pistachios?

Absolutely! Almonds, walnuts, or even a mix of nuts would be delicious.

How can I store leftover pumpkin halwa?

Store in an airtight container in the refrigerator for up to 3 days.