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4.5 from 4 votes

Coconut Pumpkin Halwa Recipe (Pumpkin Pudding)

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!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dessert
Cuisine: Indian
Keyword: kaddu ka halwa, pumpkin halwa, pumpkin pudding
Diet: Gluten-free, Vegetarian
Method: Instant Pot/Pressure Cooker
Servings: 4
Calories: 363kcal
Author: Meeta Arora

Ingredients

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. 

Nutrition

Calories: 363kcal | Carbohydrates: 48g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 25mg | Sodium: 56mg | Potassium: 559mg | Fiber: 3g | Sugar: 39g | Vitamin A: 9875IU | Vitamin C: 10.5mg | Calcium: 100mg | Iron: 1.9mg