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Home » Recipe Course » Desserts » Coconut Pumpkin Halwa (Pudding) | Kaddu ka Halwa

Coconut Pumpkin Halwa (Pudding) | Kaddu ka Halwa

Published October 15, 2018 Updated October 26, 2018 By Meeta Arora 4 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Coconut Pumpkin Halwa, also called as Kaddu ka Halwa is an Indian pumpkin dessert made with pumpkin, sugar, ghee, coconut and nuts. It can be cooked in a pressure cooker on the stovetop or Instant pot and takes less than 30 minutes to make this delicious dessert! #pumpkinhalwa #pumpkinpudding | pipingpotcurry.com

Coconut Pumpkin Halwa, also called as Kaddu ka Halwa is an Indian pumpkin dessert made with pumpkin, sugar, ghee, coconut and nuts. It can be cooked in a pressure cooker on the stovetop or Instant pot and takes less than 30 minutes to make this delicious dessert!

Coconut Pumpkin Halwa served in 2 bowls topped with nuts

This recipe is reprinted with permission from Vegetarian Indian Cooking by Manali Singh, Page Street Publishing Co. 2018.

Halwa and Kheer are the two most popular Indian desserts. In India, we make halwa from a variety of ingredients. Some popular ones are Whole Wheat Halwa, Semolina Halwa, Lauki ka Halwa, Chickpea flour Halwa, Almond Halwa and my favorite Carrot Halwa.

Pumpkin halwa is another one, which I though that I would not enjoy as much. However my opinion has changed completely and I am in love with this Coconut Pumpkin Halwa from my friend Manali Singh of cookwithmanali.com. She recently came out with a beautiful book called Vegetarian Indian Cooking with the Instant Pot, where she shares this wonderful recipe.

The book is absolutely gorgeous with 75 recipes including a variety of Indian favorite currys, lentils, street food, snack and desserts. The best part, each of the recipes has a photo with it. Do check out the wonderful book!

Pumpkin is called kaddu or petha in Hindi, hence the name Kaddu ka Halwa. With the mashed pumpkin, sugar, variety of nuts and lots of ghee, the pumpkin halwa is so delicious. It has a wonderful taste which you will savor in your mouth and want more. After eating the halwa, I kept thinking that I should have doubled it. That said,  it is so easy to make that I will be making it frequently now.

Coconut Pumpkin Halwa

With the Fall season in full swing, we have been enjoying pumpkin in a number of ways - Whole Wheat Pumpkin Muffins, Thai Pumpkin Red Curry and this Indian Pumpkin Curry.

What is Halwa?

Halwa is typically made of flour (of various kinds), sugar, nuts, water and some fat (oil or ghee). Halwa has it's roots in many cultures such as Turkish Halva, Indian Karachi Halwa and Spanish Turron.

In India, we also make Halwa from many vegetables such as Bottlegourd (Lauki), Carrots, Sweet Potato and Pumpkin. This makes them a bit more nutritious compared to the flour based halwa.

Why you will love this Coconut Pumpkin Halwa?

√ Pumpkin is so nutritious - helps improve immunity, combat cancer and improves your eyes.

√ Easy to make - no need to grate the pumpkin and very less active effort.

√ Takes less than 30 minutes in an instant pot or stovetop pressure cooker

√ So much flavor, you will love this taste of this halwa with the nuts and lots of ghee!

How to make Coconut Pumpkin Halwa?

Even though we are making a wonderful dessert, it surprisingly does not take long to cook it at all. Bring on all those sugar pumpkins and enjoy this delicious pumpkin dessert with your family and friends.

Step 1: Gather the ingredients

Let's start with gathering the ingredients to make Coconut Pumpkin Halwa - pumpkin, ghee, sugar, desiccated coconut, almond milk, cardamom and nuts of your choice.

Coconut Pumpkin Halwa Ingredients

If you want to make ghee at home, check out my recipe to make Ghee from unsalted butter. For vegan, use unsalted vegan butter or coconut oil. Although for me it is hard to imagine halwa without ghee.

For milk, the recipe suggests almond milk to make it vegan. But regular milk works too.

Peel, remove seeds and cut the pumpkin to 1.5 inch cubes. I used a small sugar pie pumpkin to make this halwa.

Step 2: Cook the pumpkin

Heat the pressure cooker (or instant pot) on sauté mode. Add ghee, pumpkin and sauté for 2-3 minutes. Then add the milk and pressure cook for 5 minutes at high pressure. (For stovetop pressure cooker, use medium high flame and cook for for 2 whistles). Quick release the pressure manually.

Step 3: Add other ingredients and thicken the Halwa

Then open the pressure cooker and set it back to saute. Mash pumpkin using a fork or potato masher. Add sugar and sauté for about 2-3 minutes.

If using milk (dairy), when you open the pressure cooker it might seem like the milk is spoilt. It is not, just mix it with the pumpkin while mashing.

Coconut Pumpkin Halwa - Step 1 Add ghee and pumpkin
Coconut Pumpkin Halwa Step 2 Mash pumpkin and add sugar

Add desiccated coconut, cardamom and saute for 2-3 minutes. Keep stirring at regular intervals while the halwa thickens.

Coconut Pumpkin Halwa Step 3 add sugar, cardamom and nuts
Coconut Pumpkin Halwa Step 5 ready

Add the remaining ghee and nuts. The halwa should have thickened by now and ready to enjoy.

Instant Pot Coconut Pumpkin Halwa

Pro-tips for making perfect Coconut Pumpkin Halwa

  • Use a separate sealing when making sweet and savory dishes in your instant pot. I also recommend to wash the lid and parts thoroughly before making any desserts so the smell of the foods does not transfer.
  • I used brown sugar in this recipe, but granulated white sugar will work too.
  • To make the recipe vegan, skip ghee and use almond milk.
  • I tried this recipe with regular whole milk too and it worked well. Whole milk will make the dish non-vegan.
  • Desiccated coconut is a must in this recipe. I loved the texture from the addition of coconut.

I hope you try this recipe and check out the wonderful book Vegetarian Indian Cooking with the Instant Pot.

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Coconut Pumpkin Halwa Recipe (Pumpkin Pudding)

Meeta Arora
Coconut Pumpkin Halwa, also called as Kaddu ka Halwa is an Indian pumpkin dessert made with pumpkin, sugar, ghee, coconut and nuts. It can be cooked in a pressure cooker on the stovetop or Instant pot and takes less than 30 minutes to make this delicious dessert!
4.72 from 7 votes
Print Recipe Pin Recipe
Servings: 4
Calories: 363
Course: Dessert
Cuisine: Indian
Diet: Gluten-free, Vegetarian
Method: Instant Pot/Pressure Cooker
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins

Ingredients
 
 

  • 2 tbsp Ghee 30ml
  • 4 cups Pumpkin cubed to about 1.5 inch (38mm)
  • 1/2 cup Almond Milk
  • 5/8 cup Brown Sugar (1/2 cup + 2 tbsp), adjust to taste
  • 1/2 cup Desiccated Coconut plus more for serving
  • 1/2 tsp Cardamom powder (Elaichi)
  • 1 tbsp Cashews broken, plus more for serving (optional)
  • 1 tbsp Almonds sliced, plus more for serving (optional)
  • 1 tbsp Raisins golden
  • 2 tsp Ghee for finishing, 10ml

Instructions
 

  • Start the pressure cooker in sauté mode When it displays hot, add 2 tablespoons (30ml) of ghee to the pot, then add the cubed pumpkin. 
  • Sauté for 2 to 3 minutes until the raw smell of the pumpkin goes away. Add the almond milk and close the pot with the lid. 
  • Press the manual or pressure-cook button with the pressure valve in sealing position. Cook on high pressure for 5 minutes. Do a quick-pressure release. (For stovetop pressure cooker, cook for 2 whistles)
  • Open the pot and set to sauté mode. Mash the pumpkin with a fork or potato masher. 
  • Then add the sugar and cook for 2 to 3 minutes, stirring continuously. 
  • Add the desiccated coconut powder along with the cardamom powder and cook the halwa for 2 to 3 minutes more, stirring continuously until the mixture starts to thicken. 
  • Add the cashews, almonds and raisins and cook for another 2 minutes. Stir in the remaining 2 teaspoons (10ml) of ghee and mix. 
  • Garnish with more nuts and coconut powder, if desired, and serve warm. 

Notes

Make it vegan: Replace ghee with coconut oil. 
Garnish: I added some saffron to garnish the halwa, but it is completely optional. 
Milk: The recipe calls for almond milk, but regular milk works too. Regular milk along with ghee will make the recipe non-vegan. 
Serving: You can serve it warm (preferred) or cold. 
Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.
Reprinted with permission from Vegetarian Indian Cooking by Manali Singh, Page Street Publishing Co. 2018. 

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 363kcalCarbohydrates: 48gProtein: 3gFat: 19gSaturated Fat: 12gCholesterol: 25mgSodium: 56mgPotassium: 559mgFiber: 3gSugar: 39gVitamin A: 9875IUVitamin C: 10.5mgCalcium: 100mgIron: 1.9mg
Keyword kaddu ka halwa, pumpkin halwa, pumpkin pudding
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Comments

  1. Sonia says

    November 02, 2020 at 10:35 pm

    Thanks for the recipe! I have a can of puréed pumpkin. Can I use this in lieu of cubed pumpkin and, if so, how much of the can can I use?

    Reply
    • Meeta Arora says

      November 10, 2020 at 12:11 pm

      Hi Sonia - I have not tried this recipe with canned pumpkin, but I do think it will work with canned pumpkin too. I would suggest to reduce the pressure cook time to 2 minutes. Please do share how it turns out.

      Reply
  2. Naga says

    October 15, 2020 at 8:48 pm

    Tried this today. It came out very well. Thanks for such a delicious sweet.

    Reply
    • Piping Pot Curry says

      October 16, 2020 at 10:41 am

      Hi Naga - So good to hear that. Thank you for sharing. 🙂

      Reply

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