Here is a special Pumpkin Halwa Recipe to make yellow pumpkin halwa; a healthy and sweet dish with amazing taste. I made it with milk but we can also make it without milk. We can cook it very easily with a few ingredients without any extra hassle. It takes some time to prepare it with milk but in the end, you’ll enjoy its wonderful taste.

Table of Contents

Pumpkin or Petha

A pumpkin is a round fruit with smooth, slightly ribbed skin and deep yellow and orange in color. Pumpkins have vast growth all around the world. They grow abundantly in Asia, especially in China, India, and Pakistan.

The thick shell of the pumpkin contains seeds and pulp. Generally, their weight lies between 3 and 8 kilograms. Even massive pumpkins are produced in many parts of the world.

Pumpkin is a very popular fruit and very versatile in the use for cooking. In Canada, the United States, Europe, and Asia, many cuisines use these pumpkins.

Pethe ka Halwa

In the subcontinent (Indo-Pak) Pumpkin Halwa is a very popular sweet dish. People cook it with butter (or desi ghee), sugar, cardamom, and milk, then garnish it with nuts. It is called pethe ka halwa (in Pakistan) and Kaddu ka Halwa (In India). In the Middle East, people use it in sweet dishes.

Ripe pumpkins are used in a variety of ways; boiled, steamed, and roasted. A variety of dishes, especially various types of pumpkin pie are the traditional staple of festivals in many countries of the world.

Pumpkin Halwa Recipe

Pumpkin Halwa is a very popular sweet dish, usually prepared in the season when there is a massive production of pumpkins. Many Indian and Pakistani cuisines use pumpkins.

This Halwa is very simple and easy to make with only a few ingredients; desi ghee (clarified butter, sugar, cardamom. We can garnish it with raw or fried nuts.

Pumpkin Halwa tastes delicious and we can serve it as a dessert after the main meal or we can enjoy it as an evening snack.

Let’s see which items we need to make this dish and how to make it easily outdoors or at home. I made it outdoors in the natural environment, on the stove of stones by burning wooden fuel.

Pumpkin Halwa

Pumpkin Halwa is a very delicious sweet dish that is made very easily with few ingredients.

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Prep Time 20

Cook Time 3

Total Time 3 20

Course Dessert, Snack

Cuisine Indian, Pakistani

Servings 5 pounds

Ingredients

5.5 kg Pumpkin Whole
4 kg Fresh milk (or as desired)
125-200 grams Sugar (or to taste)
375 grams Clarified butter (desi ghee)
8-10 qty Green cardamom (ground)

For Garnishing

Almonds whole (peeled off)
Coconut (grated)
Dry melon seeds (char magaz)

Instructions

Pumpkin Halwa Recipe Step by Step

In this recipe, I took pumpkin weighing 5 & ½ kg and I used all ingredients as per its weight.
Cut it into two halves with a knife.
Separate its hard shell and seeds. As its shell is hard so take extra care while cutting the pumpkin in order to avoid slipping of the knife.
Separate the shell along with the green portion of the pumpkin and keep the yellow portion only.
Slice it into small pieces as shown in the image. You can cut it into big slices as the pulp becomes tender and soft easily.
When the yellow portion of the pumpkin gets separated, it weighs almost 4 kg. The next step is to prepare halwa.

How to Prepare Pumpkin Halwa

Now take a round-bottom wok and pour 4 kg milk into it. You can use less quantity of milk as per your desire. You can also make it without milk. But with the milk, it has its own taste.
Now add pumpkin to the milk. Keep the flame high.
Cover the cooking pot for 6 to 7 minutes till the milk starts boiling. When the milk starts boiling, remove the cover from the pot so the boiling milk may not flow out.
After 7 minutes, remove the cover and stir it with a wooden spoon. Make sure that the milk may not stick to the bottom and the sides of the pot.
After 20 minutes, the pieces of pumpkin will become soft and tender. We’ll continue cooking till the water evaporated.
After 2 hours, you will see a little water left in halwa. At this stage, add 125 grams to 200 grams of sugar or add sugar to taste. Dissolve the sugar in the mixture.
Now pour 375 grams of melted desi ghee into it. You can use other vegetable ghee as a substitute. But for better taste, I recommend desi ghee or butter.
At this stage, stir the halwa constantly, as the halwa becomes thick, and it may stick to the wok.
Add 7 to 8 crushed cardamom into it. Mix well. Halwa is cooked through within 3 hours.
The pumpkin halwa will start leaving the ghee after 3 hours. At this stage, our delicious and tasty halwa is ready to serve.
Now shift the halwa from the pot to the serving dish. Garnish it with almonds, dried melon seeds (char magaz), and grated coconut. Your extremely nutritious halwa is ready. Serve it hot.