Pumpkin Halwa
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5.0
3 reviews
Excellent
Pumpkin Halwa
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This traditional Pakistani pumpkin halwa is a popular fall and winter dessert made with pumpkin, milk, sugar, ghee, cardamom, and nuts.
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Ingredients
- 1 lb pumpkin (see notes)
- 1 cups milk
- ½ cup sugar (see notes)
- ¼ cup ghee (see notes)
- ¼ cup cooking oil
- 5 cardamom
- 1 tablespoon pistachios (see notes)
- 1 tablespoon almonds
- ½ tablespoon rose petals (optional)
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Instructions
- Preheat the oven to 350°f .
- Take a baking sheet and line it with parchment.
- Cut your tonda squash or pumpkin of choice in half and remove all the seeds.
- Pour some oil into a small bowl (I use avocado) and use a basting brush to rub it on the flesh of the halved pumpkins/tonda squash.
- Bake the pumpkin in the oven (uncovered) for 45 minutes.
- Remove, cool enough to be able to scoop out the flesh in big pieces and discard the skin.
- Place the pumpkin pieces and milk in the pot and bring the mixture to a boil on high heat.
- Reduce to medium heat and cook till all the liquid has evaporated and use your potato masher to make a thick pumpkin puree.
- Add the sugar to the mixture and cook on low heat, stirring till its all melted and the mixture is glossy.
- Add in the ghee and let it melt into the sweetened pumpkin puree.
- Turn the flame to medium high and add in the oil and let the halwa mixture heat up.
- Start roasting the mixture, stirring constantly to prevent it from sticking to the bottom of the pot.
- Once the mixture leaves the sides of the pan and turns amber in color it is ready.
- Garnish and serve warm.
Notes
- Pumpkin - There are many different varieties, I've used a Tonda Squash for this recipe, but you can try the Halwa with a sugar pumpkin or pie pumpkin if you prefer. The taste and color may vary slightly depending on the type of pumpkin you use.
- Sugar - I use plain white sugar as I don't want to alter the taste of the pumpkin/squash. Some people like to use brown sugar but I find that it overpowers the squash.
- Ghee - I use some Ghee as is traditional in a Halwa, but due to the fact that its high in saturated fat and expensive I mix it with some plain cooking oil. For the oil I use avocado due to its high smoke point.
- Nuts - I like to use pistachios and almonds but some people like to add cashews. You can experiment and try whatever you prefer.
- Rose Petals - I like to add these for a pop of color but these are not essential. Alternatively, gold and/or silver leaf can also be used for the halwa.
Nutrition Information
Show Details
Serving
1serving
Calories
417kcal
(21%)
Carbohydrates
38g
(13%)
Protein
4g
(8%)
Fat
30g
(46%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
5g
Monounsaturated Fat
14g
Trans Fat
0.1g
Cholesterol
36mg
(12%)
Sodium
25mg
(1%)
Potassium
543mg
(16%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Vitamin A
9766IU
(195%)
Vitamin C
11mg
(12%)
Calcium
118mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 417kcal | 21% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 30g | 46% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 25mg | 1% |
| Potassium | 543mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 9766IU | 195% |
| Vitamin C | 11mg | 12% |
| Calcium | 118mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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