Coconut Pumpkin Halwa


Easy to make

So much Flavor

So Nutritious

Main Ingredients


Almond Milk



Cardamom Powder



Brown Sugar

Step 1

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.

Step 2

Press the manual or pressure-cook button with the pressure valve in sealing position. Cook on high pressure. Open the pot and set to sauté mode.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.

Step 3

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.

Step 4

Add the cashews, almonds and raisins and cook for another 2 minutes. Stir in the remaining 2 teaspoons (10ml) of ghee and mix.

Step 5

Garnish with more nuts and coconut powder, if desired, and serve warm.

 And it's ready!

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