Go Back
Pumpkin halwa/ Pumpkin pudding/ Kaddu halwa recipe
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

A warm, rich, smooth pumpkin dessert , with the subtle aroma and taste of fennel seeds. 

Course: Dessert
Cuisine: Indian, north indian, punjabi
Keyword: pumpkin, kaddu, pumpkin halwa,pumpkin pudding,halva
Servings: 4 servings
Author: anubhav mahajan
Ingredients
  • 3 cups sliced pumpkins
  • 1/2 cup sugar adjust qty as per your taste, and the sweetness of pumpkins
  • 1-2 tsp fennel seeds
  • 1 tbsp ghee
  • 1 cup milk optional
  • 1/2 cup clotted cream optional
  • 1/2 cup water you might need more if cooking in a pan
Instructions
  1. Peel and cut pumpkin slices , into cube size pieces. Wash them, and add to the pressure cooker. Add some whole fennel seeds. 

    Pumpkin halwa/Pudding
  2. Pressure cook it for 2-3 whistles. Check if it is done, pumpkin should be tender, and mashable. If not done, add a little water and pressure cook again for 2-3 whistles.

  3. Once done, open the cooker and add milk and clotted cream (optional), and cook it on slow heat till the milk is completely absorbed.

    Keep stirring in between. 

    Pumpkin halwa/Pudding
  4. Once done mash the pumpkin with the back of the spoon and let it cook on slow heat till it is completely cooked, and forms a rough puree.

  5. If you are adding nuts- In a separate pan heat a little ghee, and roast the nuts for 2-3 minutes in ghee, and add the cooked pumpkin.

    If you are not adding nuts-then add ghee at this stage in the cooked pumpkin, and stir well.

    If adding melon seeds-Add ghee and melon seeds to the cooked pumpkin.

  6. Lastly ,add sugar , Stir well, so all the sugar is dissolved, and halwa is nice and glossy.

    Your pumpkin halwa is ready to be served. You can garnish it with more nuts, or just with some roughly crushed fennel seeds, and serve it as a dessert!

    Pumpkin halwa/Pudding
Recipe Notes

Recipe Notes--

  • If you are adding nuts- In a separate pan heat a little ghee, and roast the nuts for 2-3 minutes in ghee, and add the cooked pumpkin.
  • If you are not adding nuts-then add ghee at the stage, when pumpkin is cooked, and mashed , and stir well.
  • If adding melon seeds-Add melon seeds to the cooked pumpkin, when adding ghee.
  • If Cooking in a pan , not in a cooker, Add the pumpkin and fennel seeds, cover and let cook for some time on slow heat. Once the pumpkin starts leaving water, add some more water, and cook till the pumpkin is tender.
  • You can skip adding fennel seeds, if you do not want to.
  • You can skip adding any milk or cream, and instead just cook the pumpkin in water, and add rest of the ingredients.

 

If you are making this halwa for vrat/ navratri and do not want to use fennel seeds, they can be avoided. You can instead add cardamom powder for a beautiful flavour.