Kaddu ka halwa — pumpkin with milk and nuts
Grated pumpkin slowly reduced with milk, khoya and ghee, with nuts, raisins and cardamom.
Active time40 min
Cooking45 min
Total1 h
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Ingredients
- 3 cups of fresh pumpkin
- half a cup of whole milk
- 12 almonds
- 15 cashew nuts
- 25 raisins
- 1 and a quarter cups of caster sugar
- 4 green cardamom pods
- 5 tbsp ghee
- 2 tbsp plain khoya
Preparation
Wash the pumpkin, remove the skin and seeds and grate the flesh. Measure the stated volume after this preparation. Chop almonds and cashews. Open the cardamom pods and crush the seeds in a mortar, discarding the husks.
3 cups of fresh pumpkin12 almonds15 cashew nuts4 green cardamom pods- knife
- grater
- mortar and pestle
Heat 2 tbsp ghee in a heavy pan. Add the raisins and lift out as soon as they swell. Toast almonds and cashews in the same fat until golden, then set aside with the raisins, leaving the ghee in the pan.
25 raisins5 tbsp ghee- saucepan
- slotted spoon
- plate
Add 3 tbsp ghee and the grated pumpkin. Cook over low heat, stirring, until the raw aroma disappears. Add the milk and cook until the pumpkin is tender. Stir in the khoya and keep cooking, stirring to prevent sticking. When thickening, add the sugar. Stir regularly until the mixture pulls away from the sides. Add the nuts, raisins and cardamom and serve warm.
half a cup of whole milk1 and a quarter cups of caster sugar2 tbsp plain khoya- saucepan
- spoon
Allergens
- Milk
- Tree nuts
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration