Pumpkin Halwa

A traditional Indian sweet dish made by simmering grated vegetables with milk, sugar, nuts, and aromatic spices.

Vegetarian Indian Dessert Gluten Free Sweet

Estimated Nutrition

Calories

362.6

kcal / serving

1450.4 kcal total

Carbs

48.6g

per serving

194.2 g total

Fat

15.6g

per serving

62.4 g total

Protein

7.1g

per serving

28.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Sugar

Dairy

550

Milk

full fat recommended for richness

tbsp

Butter

clarified or unsalted

Fruits

tbsp

Sultana

NutsSeeds

tsp

Cardamom Seeds

crushed

tbsp

Cashews

halved and lightly toasted

tbsp

Almond

flaked and lightly toasted

tbsp

Pistachio

slivers and lightly toasted

tbsp

Chirongi Nuts

for garnish

tbsp

Watermelon Seeds

for garnish

Other

tsp

Rosewater

or screwpine essence

piece

Silver Leaf

for garnish

piece

Rose Petals

red, for garnish

Vegetables

450

Pumpkin

trimmed, peeled, and finely grated; can substitute with courgettes, bottle gourd, or carrots

Method

Cut the cooled halwa into squares and serve.

Spread the halwa in a shallow pan to cool and add garnish.

Trim, peel, and finely grate 450g of vegetables.

Stir in butter, sugar, nuts, and rosewater essence.

Cook until vegetables are tender and most liquid has evaporated, stirring frequently as it thickens.

Heat gently and bring the mixture to a simmer while stirring occasionally.

Combine grated vegetables with 550ml milk, cardamom, and sultanas in a large non-stick frying pan.