Pumpkin Halwa | Kaddu Ka Halwa

One in all my most favourite candy dishes made through the Navratri Fasting interval is that this Pumpkin Halwa. Sure, this vegetable cooks fantastically and absorbs the flavors from the remainder of the elements fairly amazingly. The perfect half can be the truth that due to the pure colour of this veggie, the Kaddu Ka Halwa will get a beautiful orange colour to it. Subtly flavored, this halwa is kind of simple to organize and makes for a pleasant dessert as properly.

About Pumpkin Halwa

This Kaddu Ka Halwa is an excellent, duper simple Indian dessert recipe. And I’ll give your complete credit score for this superb recipe to my mother-in-law. All the halwa will get cooked in a strain cooker, making it a fuss-free one-pot dessert, that saves on time and power as properly. Nevertheless, you may make the halwa in a pan as properly.

One other recipe that’s comes actually near this Pumpkin Halwa is that this fashionable South Indian fashion Kashi Halwa. This specific recipe is made with white pumpkin, which is also called ash gourd, ‘petha’ in Hindi, ‘poosanikai’ in Tamil and ‘kumbalanga’ in Malayalam.

There may be not a lot of ghee or oil used on this recipe of Kaddu Ka Halwa as in contrast to what’s often added to different halwa recipes that are likely to make them tremendous wealthy. So, this halwa is definitely possibility as a dessert after your meals.

I additionally all the time add some melon seeds (magaz) on this Pumpkin Halwa as this mixture works wonders for the palate. Along with melon seeds, you’ll be able to add extra nuts like almonds and cashews.

As I discussed to start with too, this Kaddu Ka Halwa is ready at my residence for Navratri quick, and fairly successful dish. Just a few extra fasting dishes which might be a standard at residence embrace the traditional Sabudana Khichdi, Kuttu Ka Paratha, Sabudana Vada and Singhare Ki Poori.

Extra with Pumpkin

Pumpkin or ‘kaddu’ as it’s known as in Hindi language, is a vegetable that might not be as fashionable as others, however certainly is a flexible ingredient within the culinary world. Not simply the fruit of the pumpkin plant, the leaves, flowers, seeds and the oil from the seeds are additionally used to make a wide range of dishes in several cuisines internationally.

Additionally it is a well-liked selection of veggie in India, through the fasting (vrat) season, particularly in Navratri. The Kaddu Ka Halwa together with this Kaddu Ki Sabji are two of the commonest dishes that get cooked at my residence. I’m positive it’s, for lots of others too, particularly those staying in North India.

Along with this Pumpkin Halwa, there’s much more that may be accomplished with pumpkins. As an illustration, it’s a frequent addition within the South Indian particular Sambar. There are typical methods during which it’s consumed by Bengalis too.

Apart from frying pumpkin flowers in a spiced batter to make kumro phooler bora, the flesh is mashed with mustard oil, some chopped onions, coriander leaves and salt. That is then relished as a kumro bhaate with steamed rice.

Professional Ideas

1. It’s best to freshly chop the pumpkin and use it to make this halwa. Utilizing canned puree could not provide the identical texture within the halwa and gained’t style good.
2. If you wish to make the halwa, you might enhance the amount of ghee in it.
3. You possibly can alter the amount of sugar relying on the sweetness of the pumpkin.
4. Raisins and a few coconut will also be added within the halwa.
5. You possibly can serve the halwa both heat or chilled. Retailer leftovers in an air-tight field or container in a fridge. However be certain that to devour inside 3 to 4 days. Additionally, reheat in a pan or microwave earlier than serving.
6. If making in a pan, add ¾ to 1 cup water when the pumpkin cubes start to lose water. Then, stir, cowl and prepare dinner until the pumpkin items soften utterly. In case you really feel the water has dried up, you’ll be able to add extra water. Then, proceed as required.

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Pumpkin Halwa | Kaddu Ka Halwa

By Dassana Amit

Pumpkin Halwa known as Kaddu Ka Halwa in Hindi. Subtly flavored, this halwa variant made with pumpkin together with cardamom, melon seeds and nuts – is kind of simple to organize and makes for a pleasant dessert as properly.

Prep Time 10 minutes

Prepare dinner Time 30 minutes

Complete Time 40 minutes

Prepare dinner ModeForestall your display from going darkish whereas making the recipe

• Rinse the pumpkin or kaddu first in water. Peel and chop into small cubes. Smaller the higher as they are going to prepare dinner quicker. Additionally, take away the pith and seeds whereas chopping.

• Warmth the oil or ghee in a 3 litre strain cooker.

• Add the pumpkin cubes within the strain cooker.

• Combine and sauté until they begin releasing water or for about 8 to 10 minutes on a low warmth.

• Add water and stir to mix.

• Cowl and strain prepare dinner the kaddu items for 4 to five whistles or till the pumpkin has develop into mushy.

• *For making the halwa in a pan, examine notes under.

• Open the lid solely when the strain drops naturally within the cooker.

• And examine if the kaddu items have softened or not.

• They need to be of mashable consistency.

• In the event that they haven’t cooked totally, then strain prepare dinner for few extra minutes, including some extra water, if required.

• As soon as the kaddu items have cooked properly then place the strain cooker on stovetop and hold to simmer on low to medium-low hat.

• After 1 to 2 minutes of simmering, add sugar and cardamom powder.

• Prepare dinner the combination stirring typically until it thickens.

• The consistency of the halwa ought to like be a pudding or pumpkin puree.

• The water ought to cut back within the halwa.

• You possibly can thicken it extra if you would like.

• Add the melon seeds and chopped nuts and prepare dinner the halwa for 1 to 2 minutes extra.

• Serve pumpkin halwa heat or chilly.

• You may as well garnish it with melon seeds or most well-liked nuts. Refrigerate the leftovers. This halwa retains properly for 1 to 2 days within the fridge.

• * If making in a pan, when the pumpkin cubes start to launch water, add ¾ to 1 cup water from above. Stir and canopy and prepare dinner until the pumpkin items have softened utterly. If the water dries up then add extra water. Then proceed with the remainder of the recipe.
• Add sugar as wanted. Instead of sugar you may also add jaggery. With jaggery the colour of the Kaddu ka Halwa will change. 
• Add nuts and dry fruits of your selection. You may as well add some raisins and coconut in case you want.

Vitamin Information

Pumpkin Halwa | Kaddu Ka Halwa

Quantity Per Serving

Energy 296 Energy from Fats 126

% Every day Worth*

Fats 14g22%

Saturated Fats 2g13%

Polyunsaturated Fats 1g

Monounsaturated Fats 8g

Sodium 6mg0%

Potassium 387mg11%

Carbohydrates 42g14%

Fiber 2g8%

Sugar 36g40%

Protein 3g6%

Vitamin A 8229IU165%

Vitamin B1 (Thiamine) 0.1mg7%

Vitamin B2 (Riboflavin) 0.1mg6%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 0.1mg5%

Vitamin C 9mg11%

Vitamin E 5mg33%

Vitamin Okay 2µg2%

Calcium 35mg4%

Vitamin B9 (Folate) 17µg4%

Iron 1mg6%

Magnesium 36mg9%

Phosphorus 85mg9%

Zinc 1mg7%

* % Every day Values are primarily based on a 2000 calorie weight-reduction plan.

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This Pumpkin Halwa from the archives first printed in October 2013 has been up to date and republished on December 2022.