Pumpkin Halwa


Pumpkin Halwa


500g pumpkin, peeled and grated

250g brown sugar

50ml milk

4 tbsp ghee

1 tbsp cinnamon

10 cardamoms, ground (1 tsp ground cardamom powder)

20 cashew nuts

Whipped cream (to serve)


Heat up 1 tsp of ghee and add the cashew nuts until they have roasted and turned golden brown (2-3 mins). Remove and set to one side.

Add a little more ghee to the pan and sauté the pumpkin for about 10 minutes.

Add the milk and cook until the pumpkin has a dry consistency.

Stir in the sugar and turn the heat up and stir to evaporate any excess liquid.

Stir in the remaining ghee, crushed cardamom and cinnamon. Once it has thickened remove from the heat.

Once the halwa has cooled sprinkle with the toasted cashews and a dollop of whipped cream.