Coconut Pumpkin Halwa
User Reviews
5
Coconut Pumpkin Halwa
Description
This halwa begins by sautéing pumpkin cubes in ghee to remove raw flavors, then pressure-cooking with almond milk until soft. After mashing, brown sugar is added and cooked to dissolve fully. Desiccated coconut and cardamom powder are stirred in, thickening the mixture into a dense pudding-like consistency.
Broken cashews, sliced almonds, and golden raisins are incorporated near the end, cooking briefly to soften the nuts and plump the raisins. A finishing drizzle of ghee adds richness and sheen. The halwa can be garnished with extra nuts and coconut for texture and visual appeal, delivering a warm, comforting dessert with gentle spice and deep sweetness.
It can be served warm, which is preferred for flavor and texture, or chilled. Replacing ghee with coconut oil makes it vegan, though the standard recipe uses almond milk and ghee for a traditional flavor. This recipe was designed for pressure cooker use to reduce cooking time.
Ingredients
- 2 tablespoon ghee 30ml
- 4 cups pumpkin cubed to about 1.5 inch (38mm)
- 1/2 cup almond milk
- 5/8 cup brown sugar (1/2 cup + 2 tbsp), adjust to taste
- 1/2 cup desiccated coconut plus more for serving
- 1/2 teaspoon cardamom powder aka Elaichi
- 1 tablespoon cashews broken, plus more for serving (optional)
- 1 tablespoon almonds sliced, plus more for serving (optional)
- 1 tablespoon raisins golden
- 2 teaspoon ghee for finishing, 10ml
Instructions
- Start the pressure cooker in sauté mode. When it displays hot, add 2 tablespoons (30ml) of ghee to the pot, then add the cubed pumpkin.
- Sauté for 2 to 3 minutes until the raw smell of the pumpkin goes away. Add the almond milk and close the pot with the lid.
- Press the manual or pressure-cook button with the pressure valve in the sealing position. Cook on high pressure for 5 minutes. Do a quick-pressure release. (For stovetop pressure cooker, cook for 2 whistles)
- Open the pot and set to sauté mode. Mash the pumpkin with a fork or potato masher.
- Then add the sugar and cook for 2 to 3 minutes, stirring continuously.
- Add the desiccated coconut powder along with the cardamom powder and cook the halwa for 2 to 3 minutes more, stirring continuously until the mixture starts to thicken.
- Add the cashews, almonds and raisins and cook for another 2 minutes. Stir in the remaining 2 teaspoons (10ml) of ghee and mix.
- Garnish with more nuts and coconut powder, if desired, and serve warm.
Notes
- To make vegan, substitute ghee with coconut oil and use plant-based milk.
- Serving the halwa warm enhances flavor and texture but it can also be eaten cold.
- You can garnish with saffron strands optionally for color and aroma.
- Regular milk may be used instead of almond milk, but it will no longer be vegan.
- Prepared in a 6-quart Instant Pot or pressure cooker for efficient cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 25mg | 8% |
| Sodium | 56mg | 2% |
| Potassium | 559mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 39g | 78% |
| Vitamin A | 9875IU | 198% |
| Vitamin C | 10.5mg | 12% |
| Calcium | 100mg | 10% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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