By Aditi Saraswat
January 1, 2026
Pumpkin halwa is a hidden winter gem which is naturally sweet, slow-cooked in ghee, and warmly spiced. It is a simple Indian dessert that changes simple pumpkin into a comforting delight perfect for cosy evenings.
2 cups grated pumpkin ½ cup milk ¼ cup sugar (or jaggery powder) 3 tbsp ghee ¼ tsp cardamom powder 2 tbsp chopped cashews & almonds 1 tbsp raisins
In a heavy pan, heat some ghee and add grated pumpkin. Sauté on medium heat until it turns soft, begins to release moisture, and turns glossy,y having a lightly roasted aroma.
Add milk to the cooked pumpkin and mix well. Simmer it on low flame, letting the pumpkin absorb the milk.
Cook until the mixture turns thick and the moisture vanishes. Stir it frequently to control sticking and ensure even cooking.
Add sugar or jaggery as per preference and mix it well. The halwa will loosen a bit, continue cooking, get thick again and begin leaving the pan’s sides.
Add cardamom powder, chopped nuts, and raisins. Cook for another 2 to 3 minutes until the halwa looks shiny and fragrant.
Turn off the heat and let it rest for a minute. Garnish with extra nuts and serve hot.