Halwa is an Indian dessert typically made with fruits, vegetables and also grain as its main ingredient. But seeing as it’s October, we feel y’all deserve a PUMPKIN version.
2 cups pumpkin grated OR 1 can of pumpkin
1⁄4 cup sugar + 1 to 2 tbsp. (can adjust slightly)
Cashews, almonds or pistachios chopped- few
1 to 2 tablespoon ghee (or coconut oil for a dairy free version)
1 pinch cardamom powder
Few tablespoon milk or condensed milk (or cashew milk for a dairy free version)
NOTE: If you are using canned pumpkin, skip the first two steps.
1. Rinse pumpkin and cut in two.
2. Peel the skin and grate it, or steam cook the entire pumpkin until soft.
3. Add ghee/coconut oil to a hot pan and fry the nuts till golden. Keep them to the side.
4. To the same pan, add grated/cooked pumpkin OR canned pumpkin. Fry for about 4 to 5 minutes until soft.
5. Pour the milk (if using) and add cardamom powder. Cook until the milk is absorbed.
6. Add sugar and cook till the sugar melts, all liquid is absorbed, and the halwa thickens.
7. Add fried cashews and garnish. Serve pumpkin halwa hot or cold!
*95% of pumpkin is made up of water. So, do not use water to cook the pumpkin, as it will dilute the taste. Use milk or use sugar directly after sautéing pumpkin in ghee/coconut oil.