2. Halwa

Pumpkin Halwa


  • Pumpkin 1 kg
  • Cinnamon 1- 1/2 stick
  • Water 150 ml
  • Sugar 150 gm
  • Butter or clarified butter 4 tbsp
  • Raisins 50 gm
  • Coconut (grated and roasted) 2 tbsp
  • Almonds (flaked and roasted) 2 tbsp


Cook the pumpkin, water and cinnamon until tender. Drain and mash the pumpkin. Heat butter or clarified butter . Add the pumpkin, cook stirring continuously. Allow the puree to reduce, thicken and darken, for about 10 minutes. Stir in the sugar. Continue cooking until the halwa reduces into a deep amber & glossy mixture. Spoon into a serving dish & serve hot, decorated with raisins, coconut and almonds.

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