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!
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.
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.
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.
Add desiccated coconut, cardamom and saute for 2-3 minutes. Keep stirring at regular intervals while the halwa thickens.
Add the remaining ghee and nuts. The halwa should have thickened by now and ready to enjoy.
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, 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!
- 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
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.
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.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Reprinted with permission from Vegetarian Indian Cooking by Manali Singh, Page Street Publishing Co. 2018.
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