Pumpkin Halwa
Kuddu da Halwa
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Heat
-
Serves
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Dietary Info
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Prep 10 mins
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Cook 20 mins
A bright orange sweet pumpkin mash
Hari says
Indians are real lovers of sweets and confectionary. There are hundreds of different types of sweetmeats and desserts that are made from all kinds of fresh vegetables from carrots to squashes. Pumpkin has the perfect plump flesh to work with this type of sweet pudding which is served before the fasting period as well as a delicious dish to have for elevenses with a cup of chai. So if you have a sweet tooth and want to try something different with a lovely vegetable, give this a go, you will be in a happy place (even more delicious served with a scoop of whipped cream or vanilla ice cream).
- Ingredients
- Method
- 500g pumpkin, peeled and grated
- 250g brown sugar
- 50ml milk
- 4 tbsp ghee
- 10 cardamoms, ground (1 tsp ground cardamom powder)
- 20 cashew nuts
Method
- Heat up 1 tsp of ghee and then add the cashew nuts until they have roasted and turned golden brown (2-3 mins). Remove and set to one side.
- Add a little more ghee to the pan and saute the pumpkin for about 10 minutes.
- Add the milk and cook until the pumkin has a dry consistency.
- Stir in the sugar and turn the heat up and stir to evapourate any excess liquid.
- Stir in the remaining ghee and crushed cardamom. Once it has thickened it will starts to come away from the sides of the pan. Remove from the heat.
- Once the halwa has cooled sprinkle with the toasted cashews and serve at room temperature (a dollop of whipped cream goes really well with this too).
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 354 |
| Fat (g) | 14 |
| of which saturates (g) | 7 |
| Carbohydrates (g) | 56 |
| of which sugars (g) | 44 |
| Fibre (g) | 3 |
| Protein (g) | 4 |
| Salt (mg) | 28 |
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