Pumpkin Halwa is a warm, comforting dessert made by cooking ripe yellow pumpkin until soft, then mashing it into a smooth base. Cashews are fried in ghee for a nutty crunch, while semolina is toasted and slowly simmered in milk until it turns rich and creamy. The pumpkin is then stirred in and cooked with sugar until the mixture thickens into a glossy, spoonable halwa. Finished with extra ghee and fragrant cardamom, and topped with the fried cashews, it’s a simple, aromatic sweet that tastes like pure festive comfort.
Pumpkin Halwa Recipe
Pumpkin Halwa
Learn how to make a delicious Parangikai (yellow pumpkin) dessert with this easy recipe. Perfect for a sweet treat!
6
servings10
minutes30
minutesIngredients
Parangikai (yellow pumpkin) – 1 medium piece
Rawa – 2 tablespoons
Milk – 1/2 cup
Sugar – 1 cup
Ghee – 4 tablespoons
Cashew nuts – 10
Cardamom powder – 1 teaspoon
Directions
- Cut a medium-sized, fully ripe yellow pumpkin into medium-sized pieces. Discard the seeds and peel the skin. Add a little water and cook until soft. Then mash well.
- In a skillet, heat a teaspoon of ghee and fry the cashew nuts. Set them aside for later.
- In the same skillet, heat another teaspoon of ghee and fry the semolina. Add the milk and let the semolina cook over low heat until it absorbs all the milk.
- Add the mashed pumpkin and cook for five minutes, stirring frequently. Add sugar and cook until thickened.
- Stir in the remaining ghee, fried cashew nuts and cardamom powder. Transfer to a greased bowl and enjoy!
OMG….this is awesome recipe…..it came exactly like Tirunelveli Halwa…..what’s your specialty is, you explain very simple……once again thank you so much Madam…….God Bless..!!!
Thank you Saju for your feed back.
wow mam it came well tried today thank u mam so good
Thank you for your kind feedback.