White Pumpkin Halwa Recipe – Authentic Indian Sweet with Saffron & Ghee

Last Updated on 4 months by Neha Deshmukh

White Pumpkin Halwa Recipe – Authentic Indian Sweet with Saffron & Ghee

Hey everyone! If you’re looking for a dessert that’s both comforting and surprisingly healthy, you’ve come to the right place. This White Pumpkin Halwa (Kaddu ka Halwa) is a family favourite, and I’m so excited to share my version with you. It’s a little different from the usual, with a subtle fragrance that just screams ‘festive’! I first made this for Diwali a few years ago, and it’s been a tradition ever since.

Why You’ll Love This Recipe

This isn’t your average halwa. It’s light, subtly sweet, and packed with flavour. White pumpkin, or kaddu as we call it, might seem like an unusual choice for a dessert, but trust me – it melts into the most incredible creamy texture. Plus, the saffron and a tiny pinch of edible camphor (more on that later!) elevate it to something truly special. It’s easier to make than you think, and the result is a show-stopping dessert that’s perfect for any occasion.

Ingredients

Here’s what you’ll need to make this delicious halwa:

• 2 cups white pumpkin (grated and gently squeezed) – about 300-350g
• 1 cup sugar – about 200g
• 2 tablespoons ghee – about 30ml
• 2 cardamom (powdered)
• 1 pinch edible camphor (mustard-sized)
• 1 pinch saffron

Ingredient Notes

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

• White Pumpkin: Don’t be shy with the pumpkin! Choose a firm, pale-coloured pumpkin. The key is to squeeze out the excess water after grating – this helps it cook down beautifully.
• Ghee: Ghee is essential for that authentic flavour. It adds a richness you just can’t replicate. I prefer using homemade ghee, but good quality store-bought works too.
• Saffron: A little saffron goes a long way! It adds a beautiful colour and a delicate floral aroma. Soak the saffron strands in a tablespoon of warm milk for about 10 minutes to release their flavour before adding it to the halwa.
• Edible Camphor: Now, this one might sound strange! Edible camphor, or kapoor, is traditionally used in Indian sweets, especially during festivals. It adds a unique cooling sensation and is believed to aid digestion. It’s a very subtle flavour, so don’t worry about it being overpowering. You can find it at Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Peel and grate the white pumpkin, discarding the seeds and soft inner parts. Gently squeeze to remove excess water – don’t skip this step! You can reserve the liquid if you like, and add it later if the halwa seems too dry.
2. Heat 1 teaspoon of ghee in a heavy-bottomed pan. Add the grated pumpkin and sauté for about 2 minutes. This helps to get rid of the raw smell.
3. Add ½ cup of water or the reserved pumpkin liquid. Cover the pan and cook until the pumpkin is soft, stirring occasionally. This usually takes about 10-15 minutes.
4. Now for the sweetness! Mix in the sugar and saffron. Stir until the sugar dissolves completely.
5. Cook on medium heat, stirring constantly and adding the remaining ghee gradually. This is where the magic happens – the halwa will start to come together.
6. Once the mixture thickens and starts to pull away from the sides of the pan, add the cardamom powder and the pinch of edible camphor.
7. Continue cooking, stirring continuously, until the halwa pulls away from the pan cleanly and tiny white spots appear. This means it’s perfectly cooked!
8. Optional: Fry a handful of cashew pieces in ghee until golden brown and mix them into the halwa for added crunch.

Expert Tips

• Patience is key! Halwa takes time and attention. Don’t rush the process.
• Stir, stir, stir! Constant stirring prevents sticking and ensures even cooking.
• Adjust the sweetness: Feel free to adjust the amount of sugar to your liking.
• Use a heavy-bottomed pan: This prevents the halwa from burning.

Variations

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

• Vegan Adaptation: Swap the ghee for a plant-based alternative like coconut oil or vegan butter.
• Sugar-Free Adaptation: My friend, Priya, who’s watching her sugar intake, uses a sugar substitute like erythritol or stevia. It works surprisingly well!
• Spice Level: If you like a bit more warmth, add a pinch of nutmeg or a tiny bit of ginger powder along with the cardamom.
• Festival Adaptations: For Diwali, I love adding a few chopped nuts like almonds and pistachios. During Holi, a sprinkle of rose petals makes it extra festive!

Serving Suggestions

This halwa is delicious served warm, as is. A dollop of fresh cream or a sprinkle of chopped nuts adds a lovely touch. It’s also wonderful with a cup of masala chai!

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 better with or without reserved pumpkin liquid? It depends on your preference! The reserved liquid adds extra pumpkin flavour and helps create a softer texture. If you prefer a drier halwa, skip it.
• Can I use a different type of pumpkin? While white pumpkin is traditional, you can experiment with other varieties like butternut squash. The flavour will be slightly different, but still delicious.
• What is edible camphor and where can I find it? Edible camphor is a natural resin with a cooling flavour. You can find it at most Indian grocery stores.
• How do I know when the halwa is cooked perfectly? The halwa is ready when it pulls away from the sides of the pan and tiny white spots appear. It should have a thick, creamy consistency.
• Can I make this halwa ahead of time? Yes, you can! Just store it in the refrigerator and reheat before serving.