Pumpkin Halwa Kaddu Ka Halwa Shweta In The Kitchen

I am sharing how to make easy pumpkin halwa using an Instant Pot and pressure cooker on a stovetop.

What is Pumpkin Halwa

Pumpkin halwa is a classic Indian dessert made with fresh pumpkin, ghee, sugar, and nuts flavored with cardamom. In Hindi, pumpkin is also known as Kaddu or Petha; hence, this halwa is called Kaddu ka halwa or Pethe ka halwa. Pumpkin halwa is easy to make and is often prepared in under 30 minutes using an Instant Pot or pressure cooker, but you can also make it in a pan on a stovetop. To make this North Indian style Pumpkin halwa, pumpkin can be grated or roughly chopped and then cooked with ghee and black cardamom until soft. It is then cooked with sugar and spiced with green cardamom, giving the halwa its distinctively rich and fragrant flavor. Some recipes also add milk or condensed milk for an extra creamy texture, but my pumpkin halwa recipe does not use milk. This halwa has a soft, melt-in-your-mouth texture like pudding and is often garnished with chopped nuts, which add a delightful crunch and make the halwa even more indulgent. Pumpkin halwa is a favorite during Indian festivals and the fall season when pumpkins are plentiful. It can be served as a dessert or snack. Here are some other Halwa recipes you can try - Gajar halwa (carrot halwa) (made with grated carrots), Sooji halwa (made with grated semolina), Badam Halwa (made with almond flour)

Recipe Ingredients

Pumpkin: The key ingredient for this halwa is fresh pumpkin. I’ve used red or Indian pumpkins commonly found pre-cut in Indian stores. Sugar pumpkins work well too. These pumpkins work best, thanks to their natural sweetness and creamy texture when cooked. Peel, deseed and cut the pumpkin into 1-inch cubes. Canned pumpkin puree won’t yield the same results. Ghee (Clarified Butter): India halwa is incomplete without ghee. I prefer using homemade ghee. For vegan, use unsalted vegan butter. Sugar: I use white granulated sugar, but you can also use brown sugar. Spices: I flavor this halwa with black cardamom and green cardamom powder. It adds warmth and a subtle aromatic spice that complements the sweetness of the pumpkin. Nuts (Cashews, Almonds): Chopped nuts add a crunchy texture and make the dessert more indulgent, balancing the smoothness of the halwa. You can skip nuts to keep the halwa nut-free or add golden raisins. Please refer to the recipe card for exact measurements of ingredients.

How To Make Pumpkin Halwa (Stepwise Photos)

Heat the pressure cooker (or Instant Pot) in saute mode. Add ghee and black cardamom, followed by pumpkin. Saute for 2-3 minutes until the pumpkin’s raw smell disappears.
Add two tablespoons of water and close the lid with a vent in a sealing position. For the instant pot, press the manual or pressure-cook button with the pressure valve in the sealing position. Cook on high pressure for 5 minutes. For the stovetop pressure cooker, cook for one whistle on a high flame. Let the pressure release naturally. Open the pressure cooker and start it on saute. Use the back of the spatula or potato masher to mash the cooked pumpkin. It should mash easily. Add sugar, cardamom powder, and dry fruits (reserve some for garnishing). Mix well until well combined. After adding sugar, the mixture will loosen. Keep stirring (to prevent it from sticking to the pan) until the halwa thickens, the ghee separates, and the halwa deepens in color. Sweet, creamy pumpkin halwa is ready to serve!

Serving Suggestions

Pumpkin halwa is typically served warm, but it can also be enjoyed chilled. It can be served as breakfast, a snack, or dessert garnished with more nuts (cashews or almonds) For a delicious twist, serve it with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage Instructions

Store Pumpkin halwa in an airtight container in the fridge for 4-5 days. Reheat in the microwave for 30 seconds to a minute or saute it on the stovetop on low heat.

Recipe Tips

Choose Sweet Pumpkin: Red or sugar pumpkins have a natural sweetness and a creamy texture, making them ideal for halwa. Adjust Sweetness to Taste: Start with a little sugar and add more if needed, as pumpkins can vary in sweetness. Skip black cardamom: if you make this halwa for fast or pooja prasad. Use a spatula to mix: This ensures you can scrape the bottom and sides properly so nothing sticks to the pot. Vegan Pumpkin Halwa: To make this pumpkin halwa vegan, replace ghee with unsalted vegan butter or coconut oil. Coconut Pumpkin Halwa: Once the pumpkin is cooked, add desiccated coconut powder, sugar, and cardamom. This adds a nice texture to the halwa.