Pumpkin Halwa holds a special place in traditional Indian cooking. The natural sweetness of yellow pumpkin combines beautifully with ghee and cardamom to create a dessert that is both satisfying and nostalgic. I make this version often at home. The result is a smooth, golden treat that brings warmth to any occasion.
About the Recipe
This recipe takes a simple vegetable and makes it into something truly special. The pressure cooking method ensures perfectly tender pumpkin every time, while ghee adds richness and a beautiful aroma. The addition of mixed dry fruits provides a delightful crunch against the smooth halwa base. I particularly love making this during autumn when pumpkins are at their sweetest.
Why you will love this recipe
This Pumpkin Halwa recipe is straightforward and forgiving, making it ideal for both beginners and experienced cooks. The ingredients are easily available, and the cooking process is simple to follow. The natural sweetness of pumpkin means you need less sugar, and you can adjust it to your taste. The pressure cooker method saves time while ensuring the pumpkin cooks evenly.
Parangikai Halwa Pumpkin Halwa
Cooking Tips
Do not add too much water when pressure cooking the pumpkin; just enough to prevent sticking. Mash the cooked pumpkin thoroughly for the smoothest texture. Keep stirring constantly while cooking to prevent the halwa from sticking to the bottom. I always test the doneness by drawing a line through the mixture; it should hold its shape.
Serving and Storing Suggestions
Serve warm, garnished with extra dry fruits. Makes 4 servings. Preparation time is 10 minutes, cooking time is 20 minutes. Stores well in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
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Nutrient Benefits
Pumpkin is rich in beta-carotene, fiber, and vitamins A and C. Ghee provides healthy fats and aids in nutrient absorption. Dry fruits add protein, minerals, and healthy fats. This dessert offers a healthier alternative to many traditional sweets while still delivering satisfaction and taste.
Pumpkin Halwa
Ingredients
- 1/2 cup Parangikai (Yellow Pumpkin – finely chopped)
- 2 to 3 tbsp Sugar or as per taste
- 3 tsp Ghee
- 1/2 cup Mixed Dry Fruits
- Cardamom Powder (a pinch)
Instructions
- Pressure cook the pumpkin pieces with a little water until cooked.
- Wait for the pressure to reduce.
- Remove the pumpkins and mash them well.
- Heat ghee in a kadai.
- Fry the dry fruits until golden. Remove and keep aside.
- To the same pan, add the mashed pumpkins and sugar.
- Gently mix well until sugar has fully dissolved.
- When the raw smell disappears, add the cardamom powder and stir well.
- When it reaches a halwa consistency add the fried dry fruits.
- Mix once or twice.
- Serve as a dessert.
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Frequently Asked Questions
Can I use any type of pumpkin for this recipe?
Yellow pumpkin (parangikai) works best as it has the right balance of sweetness and moisture. Other varieties might make the halwa too watery or less sweet.
How do I know when the halwa is done?
The halwa is ready when it leaves the sides of the pan and forms a cohesive mass. A line drawn through it should hold its shape.
Can I make this recipe vegan?
Yes, substitute ghee with coconut oil. The texture will be slightly different but still delicious.
