5 from 51 votes
Coconut Pumpkin Halwa
Coconut Pumpkin Halwa is a sweet Indian dessert made by cooking cubed pumpkin with ghee, almond milk, brown sugar, desiccated coconut, and warming cardamom powder. Nuts such as cashews and almonds, plus golden raisins, are stirred in for texture and richness. The result is a thick, spoonable pudding with a balance of pumpkin sweetness, coconut aroma, and nutty bites.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
Calories:
363 kcal
Course:
Dessert
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 363
% 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.