Kaddu ka Halwa | Pumpkin Halwa (Pudding)

About Kaddu Halwa

Kaddu Ka halwa is a traditional Indian dessert that showcases the humble pumpkin in a decadent form. This dish is enjoyed during various festivals such as Diwali or Navratri.

The pumpkin is cooked in ghee, sweetened with sugar or alternative sweeteners, and enhanced with spices like cardamom.

It’s finished with a garnish of nuts such as almonds or cashews for a crunchy contrast to its soft texture.

This recipe is not only delicious but also nutritious, packed with the goodness of pumpkin. It can easily be adapted for vegan diets by using plant-based alternatives to ghee and sugar.

Origin of Pumpkin Halwa

Kaddu halwa hails from North India, where it is often prepared for festive occasions like Diwali, Holi, and Navratri.

Kaddu ka halwa, or pumpkin halwa, was traditionally made to utilize the abundance of pumpkin during the autumn harvest season. Over time, it became a popular dessert associated with various festivals and celebrations, earning a special place in Indian households due to its rich taste and cultural significance.

Over time, it became a festive dish enjoyed in many Indian households, with each family adding its own unique twist. The dish symbolizes abundance, warmth, and the joy of sharing food during celebrations.

The recipe has evolved to include variations like vegan and sugar-free adaptations while staying true to its traditional roots.

Kaddu Ka Halwa Ingredients

• Pumpkin (Kaddu): The star ingredient, packed with vitamins, fiber, and antioxidants.
• Ghee (or Vegan Butter): Adds richness to the halwa, but for a vegan option, you can substitute it with coconut oil or vegan butter.
• Sugar, Golden Sugar (or Natural Sweeteners): Adds sweetness; for a sugar-free option, replace it with jaggery or dates paste.
• Cardamom: Provides a warm, aromatic flavor that complements the pumpkin’s sweetness.
• Nuts (Almonds, Cashews): Optional, but they add texture and nutrition. You can use any nuts of your choice.
• Milk (or Dairy-free Milk): Traditionally used to cook the pumpkin; coconut milk or almond milk works great for a vegan option.

Benefits of Kaddu Halwa

Rich in Nutrients: Pumpkin is full of fiber, vitamins (especially Vitamin A), and antioxidants that boost immunity and support eye health.

Heart-Healthy: With its high potassium content, pumpkin is beneficial for heart health.

Digestive Benefits: The fiber in pumpkin aids in digestion and helps maintain a healthy gut.

Low in Calories: Pumpkin is low in calories, making it a great choice for those looking for lighter dessert options.

Vegan & Sugar-Free Variations: Can be easily made vegan by using plant-based ingredients and sugar-free by substituting natural sweeteners like jaggery or dates.

Vegan and Sugar-Free Option
For a vegan version, substitute ghee with coconut oil or vegan butter and use almond or coconut milk instead of dairy milk. To make it sugar-free, use jaggery, date syrup, or stevia.

How to Make Kaddu Halwa

1: Prepare the Pumpkin

You have two ways to prepare the pumpkin. Begin by washing it and cutting it in half. Then, choose the method that works best for you.

Cook Method: Place half a pumpkin (unpeeled) in a bowl inside the pressure cooker. Cook for 1 minute after the first whistle. Once the pressure releases naturally, scoop out the soft pumpkin and discard the skin.

Grating Method: Peel the pumpkin and grate it using a food processor for convenience.

2: Sauté the Pumpkin in Ghee or Coconut Oil

In a deep, heavy-bottomed pan or kadhai, heat about 2-3 tablespoons of ghee. If you’re making a vegan version, substitute the ghee with coconut oil or any other plant-based fat.

Once the ghee melts and is warm, add the grated or mashed pumpkin. Sauté the pumpkin on medium heat for about 5-7 minutes, stirring occasionally.

This process helps soften the pumpkin and releases its natural sweetness. The pumpkin will start to turn golden and become tender as it cooks in the ghee, enhancing its flavor and aroma.

3: Add Milk or Dairy-Free Alternative

Once the pumpkin is soft and lightly sautéed, it’s time to add liquid to cook it further.

Traditionally, full-fat milk is used to achieve a creamy texture, but for a vegan option, you can easily substitute it with almond milk, coconut milk, or any other dairy-free alternative.

For extra flavor, I dissolve 1/4 cup of dry milk in one cup of fresh milk before adding it to the pumpkin.

Pour enough milk into the pan to cover the pumpkin and stir well. Allow the mixture to gently simmer over low heat, giving the pumpkin time to soften and soak up the milk.

Stir occasionally to prevent the pumpkin from sticking to the pan or burning.

4: Sweeten with Sugar or Natural Sweetener

Once the pumpkin has absorbed most of the milk and turned mushy, it’s time to add the sweetener.

Traditional kaddu halwa uses regular sugar, but for a healthier or sugar-free version, you can replace the sugar with jaggery, dates paste, or even a sugar substitute like stevia.

Add about 3-4 tbsp of sugar or an equivalent amount of jaggery/dates paste, depending on your preferred sweetness level. Stir the mixture well and cook on low to medium heat.

The sugar will dissolve and start to caramelize, thickening the halwa. Keep stirring occasionally to ensure the sugar or sweetener doesn’t stick to the bottom or burn.

5: Add Flavor with Cardamom

Once the halwa has thickened to your desired consistency, it’s time to flavor it. Add ½ teaspoon of freshly ground cardamom powder to the halwa.

Cardamom is an essential ingredient in Indian sweets, adding a fragrant note that perfectly complements the natural sweetness of the pumpkin.
Stir in the cardamom powder and cook for another 2-3 minutes to allow the flavors to meld together.

6: Garnish and Serve

For an extra touch of richness and texture, garnish the kaddu halwa with a handful of chopped nuts like almonds, cashews, or pistachios.

You can lightly toast the nuts in ghee beforehand to enhance their flavor, or simply add them raw as a topping.

Some people also like to add raisins or dried fruits along with desiccated coconut.

Expert Tips

• Use fresh, ripe pumpkin for the best flavor.
• Cook the halwa on low heat to ensure the pumpkin softens evenly and absorbs all the flavors.
• Add sugar or sweetener only after the pumpkin is cooked down to avoid caramelization.
• Stir constantly to prevent sticking.

How to Store and Reheat Leftover Kaddu Halwa:

Refrigeration– Before storing, allow the kaddu halwa to cool down to room temperature. This prevents condensation and helps retain the halwa’s texture.

Transfer the halwa into an airtight container to prevent it from drying out and to maintain freshness. This also helps avoid absorbing other flavors from the fridge.

Store the container in the refrigerator. Kaddu halwa will stay fresh for about 4-5 days when properly refrigerated.

Freezing– If you want to store the halwa for longer, you can freeze it. Place the cooled halwa in a freezer-safe container or resealable freezer bag. It can last up to 1-2 months in the freezer.

Reheating– When ready to eat, reheat the halwa in a microwave or on the stovetop over low heat.

Add a splash of milk or water to help restore its original texture, as the halwa may thicken after refrigeration or freezing. Stir occasionally while reheating to ensure even warmth.

FAQs

Can I make kaddu halwa vegan?

Yes, substitute ghee with coconut oil or vegan butter and use plant-based milk.

How do I make kaddu Ka

halwa sugar-free?

Replace sugar with natural sweeteners like jaggery, date paste, or stevia.

How long can I store kaddu halwa?

Kaddu halwa can be stored in the fridge for up to a week.

Can I freeze kaddu halwa?

Yes, you can freeze it for up to a month and thaw it before reheating.

What is the best type of pumpkin to use?

Fresh, ripe pumpkins with a firm texture are best for making kaddu halwa.

Is kaddu good for health?

Yes, kaddu (pumpkin) is very nutritious. It is low in calories and high in fiber, which aids digestion and promotes a healthy gut.

Kaddu is rich in vitamins A, C, and E, as well as antioxidants, which support eye health, boost the immune system, and contribute to overall well-being.

Additionally, it contains essential minerals like potassium and magnesium.

Is Pumpkin and Kaddu the Same?

Yes, kaddu is the Hindi word for pumpkin. In many South Asian countries, “kaddu” refers specifically to varieties of pumpkin used in cooking, while “pumpkin” generally refers to the broader category of squash in English.

More easy and healthy desserts to try:

Sooji Halwa ( Semolina Pudding)

Yogurt Honey Panna Cotta

Shahi Tukray or Tukda (Royal Bread Pudding)

Keto coconut cookies

Kunafa

Air fryer chocolate chip cookies

Homemade strawberry jam