If you’re searching for a dessert that warmly embraces the flavors of fall while delivering a delightfully smooth texture, then this Creamy Pumpkin Halwa with Cashews and Cardamom Recipe is going to be your new favorite. Combining the natural sweetness of pumpkin with the rich aroma of cardamom and the buttery crunch of roasted cashews, every spoonful feels like a cozy celebration. This halwa is not only a treat for your taste buds but also a comforting dish that feels like a warm hug on a chilly day.
Ingredients You’ll Need
Simple ingredients come together to create this enchanting dish, each playing a vital role in building the halwa’s luscious texture, sweetness, and aromatic profile. The best part is how effortlessly these pantry staples unite into something extraordinary.
- 3 Cups Grated Pumpkin: This forms the base, offering a beautiful color and naturally sweet, smooth texture.
- 3 Tablespoons Ghee: Adds richness and helps in roasting the ingredients for a deeper flavor.
- 10-12 Cashews: Roasted to golden perfection to introduce a crunchy contrast.
- 10-12 Golden Raisins: These burst with sweetness that balances the earthiness of pumpkin.
- ½ Cup Full-fat Whole Milk: Crucial for the creamy consistency that defines this halwa.
- ⅓ Cup Sugar: You can adjust this depending on how sweet you like your dessert.
- ¼ Teaspoon Cardamom Powder: This warm spice elevates the flavor profile and adds an irresistible fragrance.
How to Make Creamy Pumpkin Halwa with Cashews and Cardamom Recipe
Step 1: Prepare and Roast Nuts
Start by heating 1 tablespoon of ghee in a pan over medium heat. Toss in the cashews and golden raisins, roasting them until the cashews turn golden and the raisins puff up slightly. This step releases their oils and intensifies their sweetness, setting the tone for your halwa. Once done, remove them and set aside.
Step 2: Cook the Grated Pumpkin
In the same pan, add the remaining 2 tablespoons of ghee and the grated pumpkin. Sauté the pumpkin on medium heat for about 8 to 10 minutes until it softens and reduces slightly. This roasting and softening bring out a richer, nutty aroma that forms the flavor foundation of the halwa.
Step 3: Add Milk and Simmer
Pour in the milk and stir well to combine. Let the mixture simmer gently, stirring occasionally, until the pumpkin absorbs the milk and starts becoming thick and creamy. This slow cooking is key to achieving that signature texture in your Creamy Pumpkin Halwa with Cashews and Cardamom Recipe.
Step 4: Sweeten and Spice It Up
Sprinkle the sugar over the pumpkin mixture and continue to cook, stirring often. As the sugar melts, add the cardamom powder, infusing that aromatic warmth. Cook until the halwa thickens to a pudding-like consistency and starts to pull away slightly from the sides of the pan.
Step 5: Final Touch with Nuts and Raisins
Fold the roasted cashews and golden raisins back into the halwa, giving it one last gentle stir. These little bursts of flavor and texture make every bite unforgettable. Your Creamy Pumpkin Halwa with Cashews and Cardamom Recipe is now ready to be enjoyed!
How to Serve Creamy Pumpkin Halwa with Cashews and Cardamom Recipe
Garnishes
For that extra visual and taste appeal, sprinkle a few more toasted cashews and a pinch of cardamom powder on top just before serving. A delicate drizzle of ghee over the warm halwa adds a glossy finish and boosts the indulgence factor.
Side Dishes
This halwa shines best as a solo dessert but is also wonderful paired with lightly spiced chai or served alongside simple vanilla ice cream to balance the richness with a cool contrast. It can even be a charming sweet finish to a festive Indian meal.
Creative Ways to Present
Serving your Creamy Pumpkin Halwa with Cashews and Cardamom Recipe in small earthen bowls or ramekins makes for an authentic and inviting presentation. For parties, consider garnishing with edible silver leaves or a sprinkle of pomegranate seeds to add a pop of color and elegance.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover halwa in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after sitting for a bit, making leftovers just as delicious as fresh.
Freezing
This Creamy Pumpkin Halwa with Cashews and Cardamom Recipe freezes well. Portion it into freezer-safe containers and freeze for up to a month. Just thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a saucepan over low heat, stirring frequently. Adding a splash of milk or a small knob of ghee helps restore its creamy texture and prevents it from drying out during reheating.
FAQs
Can I use canned pumpkin instead of fresh?
While fresh grated pumpkin gives the best texture and flavor, canned pumpkin can be used in a pinch. Just make sure it is pure pumpkin without added spices or sweeteners, and reduce the cooking liquid accordingly.
Is it necessary to use ghee?
Ghee imparts a rich, nutty flavor crucial for authentic halwa. If unavailable, unsalted butter can be a substitute, but the taste will be slightly different.
Can I substitute the milk with a non-dairy alternative?
Whole milk adds creaminess and balances the pumpkin’s flavor, but full-fat coconut milk can be an excellent non-dairy option that complements the spices beautifully.
How sweet should the halwa be?
The sugar amount can be adjusted to your preference. Some prefer it mildly sweet to let the pumpkin shine, while others enjoy a sweeter dessert. Taste as you go to perfect it for your palate.
What if I don’t have cardamom powder?
Cardamom is traditional for aroma and warmth, but if unavailable, a pinch of cinnamon can be used as an alternative, though it will slightly change the flavor profile.
Final Thoughts
There’s something truly special about making and savoring this Creamy Pumpkin Halwa with Cashews and Cardamom Recipe. It’s a dessert that comforts and delights in equal measure, perfect for sharing on any occasion or simply treating yourself. Trust me, once you try this version, it will become a cherished recipe you return to again and again.
PrintCreamy Pumpkin Halwa with Cashews and Cardamom Recipe
Pumpkin Halwa is a rich and indulgent Indian dessert made with grated pumpkin, ghee, milk, and flavored with cardamom and nuts. This warm, sweet halwa is perfect for festive occasions and winter evenings, combining the natural sweetness of pumpkin with the creamy texture of milk and the nuttiness of cashews and raisins.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Main Ingredients
- 3 Cups Pumpkin, Grated
- 3 Tablespoons Ghee
- 10–12 Cashews
- 10–12 Golden Raisins
- ½ Cup Milk, full-fat whole milk
- ⅓ Cup Sugar (adjust as per your preference)
- ¼ Teaspoon Cardamom Powder
Instructions
- Prepare Nuts: Heat 1 tablespoon of ghee in a pan over medium heat. Add cashews and golden raisins and sauté until the cashews turn golden brown and raisins puff up. Remove the nuts and set aside.
- Cook Pumpkin: In the same pan, add the remaining ghee and grated pumpkin. Sauté on medium heat for about 7-10 minutes until the raw smell of the pumpkin disappears and it softens slightly.
- Add Milk and Cook: Pour in the milk and stir well. Cook the mixture on medium-low heat, stirring frequently, until the pumpkin absorbs the milk and becomes soft and thick. This may take around 15-20 minutes.
- Sweeten and Flavor: Add the sugar and cardamom powder to the pumpkin mixture. Stir continuously and cook until the halwa thickens further and the sugar fully dissolves, about 5-7 minutes.
- Finish with Nuts: Mix in the sautéed cashews and raisins. Cook for another 2-3 minutes, stirring carefully to blend all the flavors.
- Serve: Remove from heat and serve warm. Pumpkin Halwa can be enjoyed on its own or garnished with extra nuts for added texture.
Notes
- Adjust the sugar according to the sweetness of your pumpkin and your taste preference.
- You can substitute milk with condensed milk for a richer flavor, but reduce the sugar accordingly.
- Use fresh grated pumpkin for the best texture and flavor.
- Stir continuously once sugar is added to prevent the mixture from sticking to the pan and burning.
- Ghee can be increased for a richer taste, but 3 tablespoons balance flavor and health well.
