Red Pumpkin Halwa Recipe – Authentic Indian Sweet with Jaggery & Dry Fruits

Last Updated on 4 months by Neha Deshmukh

Red Pumpkin Halwa Recipe – Authentic Indian Sweet with Jaggery & Dry Fruits

Okay, let’s be real. Halwa is comfort food defined, right? And this Red Pumpkin Halwa… well, it’s extra special. It’s one of those recipes my nani (grandmother) used to make, and the aroma alone instantly transports me back to her kitchen. It’s warm, subtly sweet, and just feels like a hug in a bowl. I’m so excited to share this authentic Indian sweet recipe with you!

Why You’ll Love This Recipe

This Red Pumpkin Halwa (also known as Kaddu ka Halwa) isn’t your average dessert. It’s surprisingly easy to make, even if you’re new to Indian cooking. The natural sweetness of the pumpkin combined with the rich flavour of jaggery and the warmth of cardamom is just divine. Plus, it’s a fantastic way to sneak in some veggies – don’t tell the kids! It’s perfect for festive occasions, a cozy weeknight treat, or just when you need a little something sweet.

Ingredients

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

• 2.5 cups Grated Pumpkin (about 400g)
• 0.5 cup Crushed Jaggery (about 100g)
• 1 cup Milk (240ml)
• 1 tablespoon Milk Powder (about 7g) – or 2 tablespoons of fresh cream for extra richness!
• 1 teaspoon Ghee (about 5ml)
• 0.25 teaspoon Cardamom Powder (about 1g)
• 1 pinch Salt

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Jaggery: Seriously, don’t skip the jaggery if you can help it. It adds a beautiful, complex sweetness that sugar just can’t replicate. It has a lovely molasses-like flavour. If you absolutely must substitute, use brown sugar, but reduce the quantity slightly as it’s sweeter.
• Ghee: Ghee is clarified butter and is essential for that authentic Indian flavour. It adds a richness and aroma that’s hard to beat. You can find it at most Indian grocery stores, or even make your own!
• Dry Fruits: Traditionally, this halwa is studded with almonds and cashews. But feel free to get creative! My aunt always adds a few pistachios for a pop of colour, and my friend uses walnuts for a slightly different flavour profile. It’s all about what you love.
• Pumpkin Choice: Red pumpkin (also called Lal Pumpkins) is the traditional choice, giving the halwa a beautiful colour. But butternut squash works wonderfully too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and coarsely grate the red pumpkin. Don’t worry about it being perfect – a little texture is nice.
2. Now, heat the ghee in a heavy-bottomed pan. Add your favourite dry fruits (almonds, cashews, pistachios – whatever you’ve got!) and fry them until lightly golden. Set them aside.
3. In the same pan, add the grated pumpkin and sauté for 2-3 minutes. This helps to release some of the moisture. Then, cover the pan and cook for another 4 minutes, stirring occasionally.
4. Pour in the milk and continue to cook until the pumpkin softens. Be careful not to overcook it – you want it tender, not mushy!
5. Add the crushed jaggery and cook, stirring continuously, until it melts completely and the mixture starts to thicken. This takes a bit of patience, but it’s worth it.
6. Mix in a pinch of salt and the milk powder (or fresh cream). Stir well to combine.
7. Finally, fold in the cardamom powder and the fried dry fruits. Give it one last good stir.
8. Serve warm with a scoop of vanilla ice cream, or chilled for a refreshing treat!

Expert Tips

• Stir, Stir, Stir: Seriously, don’t walk away from the pan while the jaggery is melting. It can burn easily, and nobody wants a burnt halwa!
• Heavy-Bottomed Pan: This is key to preventing sticking and ensuring even cooking.
• Don’t Overcook: Overcooked pumpkin will result in a grainy texture.

Variations

Want to make this halwa your own? Here are a few ideas:

• Vegan Adaptation: Swap the ghee for coconut oil and the milk/milk powder for plant-based alternatives like almond or cashew milk.
• Adjusting Sweetness: If you prefer a less sweet halwa, reduce the amount of jaggery. You can always add a little more at the end if needed.
• Spice Level: A tiny pinch of nutmeg adds a lovely warmth. My mom always adds it!
• Festival Adaptations: This halwa is a staple during Diwali and Holi. For Diwali, I like to garnish it with silver leaf (vark) for a festive touch. During Holi, it’s a lovely, colourful treat to share with friends and family.

Serving Suggestions

This halwa is delicious on its own, but here are a few ideas to take it to the next level:

• A scoop of vanilla ice cream is classic.
• A sprinkle of chopped nuts.
• A drizzle of cream.
• Serve 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.

FAQs

Let’s answer some common questions:

• Is this halwa better with fresh pumpkin or frozen? Fresh pumpkin is always best, but frozen pumpkin will work in a pinch. Just make sure to thaw it completely and drain off any excess moisture.
• Can I use sugar instead of jaggery? You can, but the flavour won’t be quite the same. Use about ¾ cup of sugar for every 1 cup of jaggery.
• How do I prevent the halwa from sticking to the pan? Use a heavy-bottomed pan and stir frequently, especially when the jaggery is melting.
• What are some good accompaniments for Red Pumpkin Halwa? Vanilla ice cream, chopped nuts, or a glass of warm milk.
• Can this halwa be made ahead of time? Yes, you can make it a day or two in advance and store it in the refrigerator. Just reheat gently before serving.

Enjoy! I really hope you love this recipe as much as my family does. Let me know how it turns out in the comments below!