Parangikai Jaggery halwa is a rich and delectable Indian dessert that beautifully combines the natural sweetness of pumpkin with the warm flavors of cardamom and the nuttiness of cashews and raisins. Finely grated yellow pumpkin is cooked in milk, sweetened with jaggery, and enriched with ghee for a luscious texture. Garnished with crunchy pumpkin seeds, this halwa is perfect for festive occasions or as a delightful treat to end any meal. Easy to prepare and bursting with flavor, it’s a must-try for dessert lovers.
Parangikai Jaggery Halwa is a delightful Indian sweet made with grated yellow pumpkin. Start by grating a large piece of pumpkin, then sauté cashew nuts and raisins in ghee. In the same pan, cook the grated pumpkin with ghee until soft, then add milk and let it simmer until absorbed. Incorporate jaggery powder and cook until thickened, stirring occasionally. Finish by mixing in more ghee, cardamom powder, and the fried nuts and raisins. Transfer to a greased bowl and garnish with pumpkin seeds for a delicious and aromatic dessert.
Parangikai Jaggery Halwa Recipe
Parangikai Jaggery Halwa
5
servings10
minutes35
minutesA sweet halwa recipe made with yellow pumpkin (parangi kai) and jaggery
Ingredients
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
Directions
- 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.
- In a non-stick kadai, put a teaspoon of ghee and fry cashew nuts and raisins separately and remove.
- 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.
Notes
- If you want sweeter, then you can add one cup jaggery powder. Also, if you add little more ghee to the Halwa, it will taste good.
so good
Nice recipe , will try once
I tried this today with jaggery for 1st time…came out very yummy…thanks 🙂
Thank you Jayanthi for your kind feed back.
All look fantastic