Kaddu ka halwa is grated orange pumpkin softened in ghee, simmered in milk until the milk is absorbed and sweetened into a soft, bright orange pudding. Cardamom and fried cashews and raisins finish it. Makes 5 servings in about 1 hr 5 min.
Prep20 min
Cook45 min
Total
1 hr 5 min
Servings
5
DietGluten free
Ingredients
Adjust yield
servings
Scales from a half to a double batch; give a bigger batch a little more time.
1 ¼ lb (600 g)orange pumpkin, peeled, seeded and finely grated (weight after prep)
Heat the ghee in a heavy, wide pan over medium heat. Fry the cashews until golden, about 1 minute, add the raisins until they puff, 20 seconds, and lift both out with a slotted spoon.
Add the orange pumpkin to the ghee and cook, stirring often, until it softens, releases its juice and the raw smell goes, 10 to 12 minutes.
Pour in the whole milk and simmer over medium-low heat, stirring frequently, until the milk is absorbed and the pumpkin is very soft, 15 to 20 minutes.
Add the granulated sugar and cook, stirring, until the mixture thickens again, turns glossy and leaves the sides of the pan, 10 to 12 minutes. Mash a little against the pan for a smoother texture if you like.
Stir in the ground cardamom and most of the cashews and raisins. Serve warm, topped with the rest.
Tips
Use a dense, sweet orange pumpkin or butternut squash; watery pumpkins take longer to cook down.
Grate finely so the strands soften evenly.
Taste before adding all the sugar; sweet pumpkins need less.
Good with masala chai.
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How long does it take to make kaddu ka halwa (pumpkin halwa)?
Plan on 20 minutes of prep and 45 minutes of cooking. The recipe makes 5 servings.
How should I store kaddu ka halwa (pumpkin halwa)?
Cool, cover and refrigerate for up to 3 days; reheat gently.
Can I make kaddu ka halwa (pumpkin halwa) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Serve it with masala chai.
Variations
Jaggery halwa: replace the sugar with 120 g (2/3 cup) grated jaggery added off the heat at the end of step 3, then cook as written.
Saffron and almond: add a pinch of saffron with the milk and replace the cashews with 20 g (3 tbsp) slivered almonds.
Orange and cardamom: add 3 g (1 1/2 tsp) finely grated orange zest with the cardamom; time unchanged.
Estimated · per serving
Nutrition
Per serving = 1 of 5 servings this recipe makes.
270Calories / serving
13.8gFat
35.7gCarbs
3.7gProtein
28.5gSugar
Whole recipe (5 servings):
~1350 cal ·
69g fat ·
179g carbs ·
19g protein ·
143g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Made with VanillaGoods
Browse available VanillaGoods products below. Check each product's origin and form against the ingredient list; these recommendations do not change the recipe's quantities or preparation method.
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