Kaddu ka Halwa: A Classic Pumpkin Sweet Delight

Pumpkin halwa, or Kaddu ka Halwa, is a beloved Indian dessert crafted from pumpkin, milk, and sugar. Though not part of ancient culinary traditions, it has earned a place in modern Indian kitchens and on television cooking shows thanks to its sweet, comforting flavor.

This version is remarkably quick—just 20 minutes—and requires only a handful of ingredients. You can choose to use freshly grated pumpkin or a pressure‑cooked alternative; the former preserves more nutrients, while the latter offers convenience.

Whether you’re preparing a festive dessert or an indulgent evening snack, this pumpkin halwa delivers a light, delightful taste. Many variations exist: adding khoya (mawa) for richness or making a “kasi halwa” with white pumpkin and no milk.

Explore other halwa favorites:

• Badam Halwa
• Papaya Halwa
• Moong Dal Halwa
• Gajar ka Halwa

Photo‑Guided Recipe

Preparation

1. Wash the pumpkin and cut it in half. You have two options:
   • a) Pressure‑cook the halves (skin on) for one whistle. After cooling, scoop out the flesh and discard the skin.
   • b) Peel and grate the pumpkin. A food processor can speed up the job.

Fry Nuts & Sauté Pumpkin

2. Heat a pan with ghee (or coconut oil) and add chopped cashews. Fry until lightly golden, then set aside.
3. Add the prepared pumpkin (grated or cooked) to the same pan. Sauté for 4‑5 minutes until the raw aroma disappears.

Finish the Halwa

4. Optionally pour in ¼ cup milk and a pinch of cardamom powder. Cook until the milk is fully absorbed—no water, as it would dilute the flavor.
5. Stir in sugar (¼ cup plus 1–2 tbsp to taste) and cook until it melts and the mixture thickens.
6. Return the fried cashews to the pan, give a final stir, and transfer to a serving dish.
7. Serve hot or at room temperature, garnished with the remaining nuts.

Recipe Card

Ingredients

• 2 cups pumpkin (grated) or ½ kg whole
• ¼ cup sugar (adjust 1–2 tbsp as needed)
• Few chopped cashews or pistachios
• 1–2 tbsp ghee
• Pinch of cardamom powder
• ¼ cup milk (optional)

Method

1. Rinse and halve the pumpkin.
2. Peel and grate or steam until soft.
3. Fry nuts in ghee until golden.
4. Saute pumpkin in the same pan for 4–5 minutes.
5. Pour in milk and add cardamom, then cook until the milk is absorbed.
6. Stir in sugar and cook until the mixture thickens.
7. Garnish with fried cashews and serve.

Nutrition (per serving)

Calories 128 kcal | Carbohydrates 21 g | Fat 5 g | Saturated Fat 3 g | Cholesterol 12 mg | Sodium 1 mg | Potassium 262 mg | Sugar 18 g | Vitamin A 6585 IU | Vitamin C 6.9 mg | Calcium 16 mg | Iron 0.6 mg

About the Author

I’m Swasthi Shreekanth, a seasoned recipe developer, food photographer, and writer. With over 20 years of hands‑on experience in Indian cuisine, I share time‑tested recipes that bring authentic flavors to your table. Whether you’re a novice or a seasoned cook, Swasthi’s Recipes will help you master the art of Indian cooking.

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