A warm, rich, smooth pumpkin dessert , with the subtle aroma and taste of fennel seeds.
Peel and cut pumpkin slices , into cube size pieces. Wash them, and add to the pressure cooker. Add some whole fennel seeds.
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.
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.
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.
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.
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!
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.