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Coconut Pumpkin Halwa
Coconut Pumpkin Halwa, also called Kaddu ka Halwa, is an Indian pumpkin dessert made with pumpkin, sugar, ghee, coconut, and nuts. It can be cooked in a pressure cooker on the stovetop or Instant pot, and it takes less than 30 minutes to make this delicious dessert!
Prep Time
5 mins
Cook Time
5 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 (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
- Make it vegan: Replace ghee with coconut oil.
- Garnish: I added some saffron to garnish the halwa, but it is completely optional.
- Milk: The recipe calls for almond milk, but regular milk works too. Regular milk, along with ghee, will make the recipe non-vegan.
- Serving: You can serve it warm (preferred) or cold.
- Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.
- Reprinted with permission from Vegetarian Indian Cooking by Manali Singh, Page Street Publishing Co. 2018.
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
(16%)
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: 4Serving
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.