This traditional Pakistani pumpkin halwa is a beautiful holiday-worthy dessert perfect for fall and winter entertaining. It's cooked with four primary ingredients, infused with crushed cardamom, and garnished with nuts and dried rose petals.
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Also known as Kaddu Ka Halwa or Pethay Ka Halwa, pumpkin halwa is a childhood favorite. It is a popular dessert made in Pakistan and North India during fall and winter. The name comes from the Arabic word "halal," which means "sweet dish" or "sweet meat."
Based on history, the first halwa, a mixture of dates and milk, can be traced back to 7th-century Persia. As far back as can be remembered, seasonal fruits and vegetables are combined with milk, ghee, sugar, and nuts to make delightful sweet concoctions in South Asia.
Other favorite recipes cooked with pumpkin and winter squash are deconstructed pumpkin pie, easy pumpkin bread, pumpkin pie, and acorn squash curry.
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Why you'll love this pumpkin halwa recipe
- Traditional recipe - If you're looking for an authentic Pakistani recipe that will remind you of home, this is for you.
- Perfect for seasonal entertaining - This popular winter dessert makes a great addition to a Thanksgiving or Christmas table or any other celebration you have planned during fall or winter. I love adding it to my holiday menu when I serve my tandoori turkey.
- Make-ahead recipe—This halwa is a freezer-friendly recipe that reheats perfectly in the microwave or oven. I make it ahead whenever I plan to serve it, making it an ideal addition to the menu.
- Gluten-free dessert - This is a great option to have and serve if you have gluten-free guests or family.
Ingredients for pumpkin halwa
- Pumpkin - Traditionally, the halwa is made with ash gourd or white pumpkin. Since that's difficult to source here in America, I make mine with a variety called American Tonda Squash. Similar in taste to butternut squash, I like the flavor and texture of the final recipe with this.
- Milk - I like to make my halwa with 1 cup of milk per pound of squash. This gives it a rich, creamy, and dense texture.
- Ghee and Oil - Pumpkins absorb a lot of fat during the roasting process and, as such, require a lot of fat. Since ghee is expensive, I use half oil and half ghee in my recipe. Any high smoke point oil can be used.
- Sugar - Pumpkin is naturally sweet, so you only need ½ a cup of granulated sugar for the halwa.
- Cardamom - I like grinding fresh cardamom seeds for a more robust aroma rather than store-bought powder.
- Nuts - Pistachios and almonds add a nice texture and finish to the halwa.
- Rose Petals - Rose Petals are not an essential garnish, but I use them on special occasions to add a festive touch.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
- Use a different pumpkin variety - Use white or golden pumpkin for this recipe.
- Grate the pumpkin - Instead of baking, remove the peel and grate it by hand or in a food processor.
- Add less milk - Halve the quantity of milk you're using for a more pumpkin-forward taste.
- Make it vegan - Use almond or cashew milk and eliminate the ghee for a vegan version.
- Try different garnishes - Add cashews or shredded coconut, and use gold or silver leaf instead of rose petals.
How to make pumpkin halwa
- Step 1 - Wash the pumpkin and cut it in half, as shown above. Brush some oil on the flesh and bake it face down on a parchment-lined tray.
- Step 2 - Cook the squash just enough to soften the pulp slightly. Overcooking can cause caramelization and interfere with the final taste and texture.
- Step 3 - Cook the pulp and milk together for about 45 minutes.
- Step 4 - By the end of this period, you should have a thick yellow puree.
- Step 5—As the milk starts to dry out, start stirring at 10-minute intervals to prevent the mixture from sticking to the bottom.
- Step 6 -Add the sugar once you have a concentrated mixture, about 1 hour into the cooking process.
- Step 7—Add the Ghee and oil and start roasting the mixture. Roast the halwa on medium heat until it starts to thicken and leaves the sides of the pan.
- Step 8—By the end, when the pumpkin halwa is thick in texture and amber in color. With a sheen of oil on the surface, add the crushed cardamom, mix, and then add the nuts.
Expert Tips
- Don't overcook the pumpkin - The squash needs to be cooked enough to make it easy to scoop the pulp out, and it should not be overcooked at the baking stage.
- Slow cooking is best - Making a good Halwa is a process that takes time, and this is one recipe that I don't recommend taking shortcuts with.
- Use the right cooking utensil - Use a wide, thick-bottomed cooking pot for more even cooking.
- Don't skimp on the fat - You need a lot of ghee and oil to roast the halwa. Don't cut back on the recommended amount.
- Add the cardamom at the end - For maximum aroma, Use freshly crushed cardamom seeds and add them at the end.
Recipe FAQS
The halwa can be stored in the fridge for up to one week or frozen for up to three months. Since this recipe takes a while, I usually make a large batch once a year to freeze and enjoy for a few months!
If you take the pumpkin halwa out of the fridge, reheat it in the microwave or on the stovetop on a low flame. If your halwa is in the freezer, defrost it in the refrigerator overnight and reheat it.
Other traditional dessert recipes you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
Pumpkin Halwa
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Ingredients
- 1 lb pumpkin (see notes)
- 1 cups milk
- ½ cup sugar (see notes)
- ¼ cup ghee (see notes)
- ¼ cup cooking oil
- 5 cardamom
- 1 tablespoon pistachios (see notes)
- 1 tablespoon almonds
- ½ tablespoon rose petals (optional)
Instructions
- Preheat the oven to 350°f .
- Take a baking sheet and line it with parchment.
- Cut your tonda squash or pumpkin of choice in half and remove all the seeds.
- Pour some oil into a small bowl (I use avocado) and use a basting brush to rub it on the flesh of the halved pumpkins/tonda squash.
- Bake the pumpkin in the oven (uncovered) for 45 minutes.
- Remove, cool enough to be able to scoop out the flesh in big pieces and discard the skin.
- Place the pumpkin pieces and milk in the pot and bring the mixture to a boil on high heat.
- Reduce to medium heat and cook till all the liquid has evaporated and use your potato masher to make a thick pumpkin puree.
- Add the sugar to the mixture and cook on low heat, stirring till its all melted and the mixture is glossy.
- Add in the ghee and let it melt into the sweetened pumpkin puree.
- Turn the flame to medium high and add in the oil and let the halwa mixture heat up.
- Start roasting the mixture, stirring constantly to prevent it from sticking to the bottom of the pot.
- Once the mixture leaves the sides of the pan and turns amber in color it is ready.
- Garnish and serve warm.
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