Banaras Halwa brings the taste of Varanasi’s famous sweet shops right to your kitchen. I make this version often at home. The white pumpkin becomes wonderfully soft and creamy when cooked with milk, while the khoya adds richness. The nuts provide a lovely crunch against the smooth texture.
About the Recipe
This halwa stands apart because it uses white pumpkin instead of the more common carrots or semolina. The pressure cooking method saves time while ensuring the pumpkin becomes perfectly tender. I always keep the sugar moderate so the natural sweetness of the pumpkin shines through.
Why you will love this recipe
This recipe takes a humble vegetable and makes it into something special. The pressure cooking eliminates hours of stirring, while still achieving that perfect halwa consistency. The ingredients are simple and readily available. The end result has a beautiful silky texture and just the right level of sweetness.
Banaras Halwa
Cooking Tips
Use a heavy bottom pan to prevent the halwa from sticking or burning. Keep stirring continuously once you add the sugar and khoya. The mixture will start to leave the sides of the pan when ready. I like to test the consistency by drawing a line through the mixture; it should hold its shape.
Serving and Storing Suggestions
Serves 4-6. Preparation time 45 minutes. Serve warm garnished with nuts. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Similar Recipes
- Gajar ka Halwa (Carrot Halwa)
- Sooji Halwa (Semolina Halwa)
- Moong Dal Halwa
Nutrient Benefits
White pumpkin is low in calories and rich in fiber, vitamin C, and potassium. The milk and khoya provide protein and calcium, while nuts add healthy fats and protein. This dessert offers more nutritional value than many other Indian sweets.
Banaras Halwa
Ingredients
- 1 cup Milk
- 1 cup White Pumpkin (peeled, chopped)
- 2 cups Sugar
- 1/4 cup Ghee
- 2 tsp Almonds
- 2 tsp Cashew Nuts
- 1/2 cup Unsweetened Khoya (crumbled)
Instructions
- Combine the milk and pumpkin in a pressure cooker.
- Cook until 1 whistle and remove.
- Cool and grind well.
- Transfer to a heavy bottomed pan and place over medium flame.
- Add sugar and stir well.
- After a minute or two, add the khoya.
- Stir to mix well.
- When it starts to thicken, add ghee and stir well. make sure it does not stick to the bottom.
- Once it reaches a halwa consistency, remove from flame.
- Fry the almonds and cashew nuts in little ghee.
- Garnish the halwa with the fried almonds and cashew nuts.
- Serve.
Tip: If desired, add orange edible food colour.
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Frequently Asked Questions
Can I use regular pumpkin instead of white pumpkin?
While possible, regular pumpkin will give a different color and slightly different taste. White pumpkin creates the traditional pale color and mild sweet flavor.
Why does my halwa become grainy?
Grainy texture usually happens from overcooking or adding sugar too early. Add sugar only after the pumpkin is completely cooked and mashed smooth.
How do I know when the halwa is done?
The mixture will become thick and start leaving the sides of the pan. When you draw a line through it, it should hold its shape.
