Ingredients
Method
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.
