Pumpkin Halwa Kaddu ka Halwa

Name: Pumpkin Halwa Kaddu ka Halwa
Total time: 3600 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 3 cups yellow pumpkin grated; tablespoon ghee divided; 1/2 cup sugar; 1 cup milk; 1/2 cup milk powder; 1 tablespoon desiccated coconut; 1/4 tsp cardamom powder; 1/2 cup Nuts-cashews, almond, pistachio,pumpkin seeds(optional)

Smruti Rana @smrutiskitchen

Vadodra

#NC
#FM
Pumpkin Halwa
This creamy Pumpkin Halwa, or kaddu ka halwa, is the perfect fall dessert for celebrating Indian festivals. Fresh pumpkin is simmered down into a pudding-like consistency and topped with toasted nuts .
It's incredibly rich in flavor and suitable to enjoy for breakfast or a light evening dessert.

Smruti Rana @smrutiskitchen

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Ingredients

1 Hr

3 servings

3 cupsyellow pumpkin grated
tablespoonghee divided
1/2 cupsugar
1 cupmilk
1/2 cupmilk powder
1 tablespoondesiccated coconut
1/4 tspcardamom powder
1/2 cupNuts-cashews, almond, pistachio,pumpkin seeds(optional)

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Steps

1 Hr

1

In a large pan on low to medium heat, add a tablespoon of ghee. Once it has melted, toss in nuts. Saute them for about 2 minutes, or until are golden. Remove them from the pan and set aside.
2

Add two more tablespoon of ghee to the remaining ghee in the pan. Then, transfer the grated pumpkin to the pan. Saute the pumpkin in the ghee until the strands are glassy, and the smell of raw pumpkin has significantly reduced by about 3-4 minutes.
3

Add the sugar to the pan and stir it into the pumpkin. The mixture will become very watery. Simmer it until the excess moisture has evaporated, about 2 minutes.
4

Next, add the milk, desiccated coconut, and milk powder.
5

Continue to simmer until the milk has evaporated and the pumpkin takes on a bit of a mushy, creamy texture. The ghee will release on the side and the halwa should be completely thickened, with no excess moisture.
6

Remove the pan from heat and stir in the cardamom powder and the roasted cashews and raisins.
7

(Optional) Drizzle additional ghee on top. Serve warm or chilled.