Pumpkin Halwa

Pumpkin halwa is a unique dessert made with pumpkin, ghee, and milk as main ingredients. It is simple to make yet tastier than store brought halwas. This dessert can be made in two ways with shredded pumpkin, like the way we make carrot halwa, or by blending the pumpkin after boiling. I prefer the second version because of the soft, melt in the mouth texture. All you need is a fresh, yellow ripe pumpkin piece and the dessert can be made effortlessly within minutes. 

Ingredients

Pumpkin -200-250 grams

Milk -1/2 cup

Sugar -1 cup

Cardamom pods 1-2

Cashew nuts 8-10 chopped

Almonds 8-10 chopped ( optional) 

Ghee - 2-3 table spoon

Steps

Step 1

Cut the pumpkin to small cubes and boil till soft. 

Step 2

Once the pumpkin pieces are cool, blend it to make a smooth paste. 

Step 3

Add the ghee in a heavy bottom pan and fry the cashew nuts and almonds. Once it turns golden brown, keep aside. 

Step 4

Add the pumpkin pulp to the same pan and roast it in low flame, till the raw smell goes. 

Step 5

Add sugar and keep stirring to make sure the halwa doesn't stick to the bottom. 

Step 6

When the halwa starts thickening add milk little by little. Continue stirring till the halwa thickens. 

Step 7

Once its thickens and starts leaving the sides, add the roasted cashew nuts and almonds. 

Step 8

Crush the cardamom pods and add it to the halwa and switch off the flame. 

Step 9

Grease a wide steel plate with ghee/oil and add the halwa mixture. Let it cool. 

Step 10

Once it is cool down completely cut to desired shape and serve.