Pumpkin Recipes

Like Kaddu Ka Halwa That Make Autumn Taste Pure Magic

Pumpkin recipes like kaddu ka halwa shine across India during the autumn season because the vegetable used to make the dessert is abundant in the Indian market during this season only. It can be enjoyed either as a dessert after a meal or as an evening snack. It can be enjoyed either as a dessert after a meal or as an evening snack. This is due to its soft, melt-in-the-mouth texture, which makes the halwa comforting without feeling overly heavy.

• Pumpkin: 1/2kg

• Sugar: ¼ cup

• Chopped cashews or pistachios: a few

• Ghee: 2 tbsp

• Cardamom Powder: 1 pinch

• Milk: ¼ cup

Kaddu Halwa requires very few ingredients, and chances are that all of them are already available in your pantry. Select a dense pumpkin with an intense orange colour because it will most likely be sweet. The pumpkin is an excellent food rich in beta-carotene, which is converted into vitamin A in the body, and fibre. Fresh ghee will give more flavour and adjust the sweetness according to your preferences.

There are two options to use pumpkin, you can pick one of them. However, both methods involve washing and cutting the pumpkin in half. The first method ask to pressure cook the halved pumpkin without peeling for one whistle by placing in a bowl inside cooker. Once the pressure cools down, scoop off the pumpkin flesh and discard the skin. Or, simply peel the pumpkin and then grate it. You can use a food processor to make the work easy.

Now, take a pan and pour some ghee into it and sauté the chopped cashews in it on a low to medium flame till they turn golden brown, which should take a minute. Always watch them carefully because the nuts become darker very soon. If you do not have ghee in your kitchen, you can always use coconut oil. After removing the nuts, set them aside to be used for garnishing purpose. You can use almonds and pistachios along with cashews for garnishing if you want.

To the same pan, add the grated or cooked pumpkin. Fry it on medium heat for about four to five minutes, stirring often, until the raw smell goes away. This step softens the pumpkin and lets it absorb the flavour of the ghee. If it looks dry, add a little more ghee, but keep the quantity modest. Frying it first also helps cook off excess moisture, so the halwa turns out rich and not watery.

And now stir in the milk, if using, along with the cardamom powder. Continue to cook over low-medium flame till the milk is completely absorbed by the pumpkin. The milk gives the dish a rich taste and creamy texture; but you can omit it, if you prefer a more subtle flavour. The cardamom, also known as elaichi, gives this dessert its distinct aromatic taste. The freshly powdered cardamom has more aroma than the store-bought one.

And finally add the sugar and blend well. The sugar melts, releasing water, which makes the mixture a bit loose. Cook further on a medium flame and keep stirring till the water dries up. This should take about five to eight minutes. You can adjust the sweetness depending on how sweet your pumpkin is. You can use jaggery instead of sugar, but add the jaggery only after you have absorbed the milk.

Finally, add the fried cashews on top of the kaddu ka halwa. Enjoy it hot for the best taste experience, or refrigerate it for a couple of hours and eat it chilled. Refrigerate any remaining portion in an air-tight container for 2-3 days. Gently reheat by adding some milk. It tastes great when served along with a cup of masala chai, or you can also have it with vanilla ice cream.