Pumpkin Halwa
- Total Time: 40 mins
- Yield: 9 1 oz cups
Description
You can use canned pumpkin puree in this recipe but you might need to increase the cooking timing to account for the extra moisture content.
Ingredients
- 4 tiny pumpkins or 1-1/2 cups (360 ml) cooked pumpkin pulp
- 1/2 of a 14 oz (400 g) can fat free sweetened condensed milk
- pinch of saffron
- 1-2 tbsp (15-30 ml) ghee
- skinned pumpkin seeds for garnish
Instructions
- Wash and cut the tiny pumpkins in half, remove the seeds and pith and microwave cut side up for 5-6 minutes or until soft. Do not add any water. Let cool and scoop out the cooked pulp with a curved spoon. Mash this pulp for uniform consistency.
- Heat ghee in a thick bottom pan on medium. Sauté mashed pumpkin for 10 mins or until rawness subsides. Add condensed milk and crush saffron between your fingertips into it. Cook stirring well intermittently until the Halwa comes together as one mass away from all sides of the pan or about 20 mins. Switch off and let cool. Take care to not let the halwa burn or brown.
- To roast the pumpkin seeds, microwave on a plate for 2 mins in 30 sec intervals, shuffling them in between. Alternatively dry roast on a pan on low heat until fragrant.
- Serve warm or cold garnished with roasted pumpkin seeds.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 120
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Frequently Asked Questions
Can I use canned pumpkin puree instead of fresh mini pumpkins?
Yes — you can use canned pumpkin puree, but you may need to increase the cooking time to account for the extra moisture content. Use 1½ cups as the equivalent amount.
How do I know when the halwa is done cooking?
Cook the halwa — stirring well intermittently — until it comes together as one mass that pulls away from all sides of the pan, which takes about 20 minutes after adding the condensed milk and saffron. Take care not to let the halwa burn or brown.
How do I roast the pumpkin seeds for garnish?
I give two options: microwave them on a plate for 2 minutes in 30-second intervals, shuffling in between; or dry-roast on a pan over low heat until fragrant. Either method works — watch closely since seeds can go from golden to burnt quickly.
