Parangi Kai (Yellow pumpkin)  Jaggery Halwa

Parangi Kai (Yellow pumpkin) Jaggery Halwa


  • Yellow Pumpkin gratings – 2 cups (tightly packed)
  • Jaggery Powdered – 3/4 cup
  • Milk – 3/4 cup
  • Ghee – 3 to 4 teaspoons
  • Cashew Nuts – few
  • Pumpkin seeds – few (optional)
  • Raisins – a handful
  • Cardamom Powder – 1/4 teaspoons


  1. Take a big piece of yellow pumpkin and remove the outer skin and seeds. Grate it finely. Take two cups of the grated pumpkin tightly packed.
  2. In a non stick kadai, put a teaspoon of ghee and fry cashew nuts and raisins separately and remove.
  3. Same kadai add one more teaspoon of ghee and add the grated pumpkin. Stir fry for five to ten minutes on low flame. Then add milk and stir well. Close with a lid and cook till all the milk is absorbed and the pumpkin is cooked well. Then add the jaggery powder and mix well. Keep the stove on medium flame and stir it now and then and cook till the jaggery is blended well and the halwa is thick. (It will take 10 to 15 minutes). Add remaining ghee, cardamom powder, fried cashew and raisins. Mix everything well and transfer to a greased bowl. Garnish with pumpkin seeds.
  4. Note: If you want more sweet, then you can add one cup jaggery powder. Also if you add little more ghee to the Halwa, it will taste good.

One Comment

  1. so good

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