Pumpkin and Carrot Halwa Recipe

Name: Pumpkin and Carrot Halwa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp ghee; 3 medium carrots; 500 g yellow pumpkin; 300 ml whole milk; 150 g khoya (I use Milky Mist brand khoya. If you have no access to khoya, try preparing with the addition of half a cup of milk powder.); 1/2 cup sugar; few strands saffron; 4 green cardamom pods (seeds removed and powdered); 1 Tbsp ghee; 10-12 cashew nuts; 12-15 raisins

Servings: persons

2 Tbsp ghee
3 medium carrots
500 g yellow pumpkin
300 ml whole milk
150 g khoya (I use Milky Mist brand khoya. If you have no access to khoya, try preparing with the addition of half a cup of milk powder.)
1/2 cup sugar
few strands saffron
4 green cardamom pods (seeds removed and powdered)
1 Tbsp ghee
10-12 cashew nuts
12-15 raisins

1
Peel the carrots.
2
Scoop out the seeds and membranes from the pumpkin and peel it.
3
Using a food processor or a manual grater, grate or finely chop the pumpkin and carrot.
4
Use a heavy bottomed pressure pan to prepare the halwa.
5
Heat 2 tbsp ghee in pressure pan.
6
Add the grated pumpkin and carrot.
7
Saute on medium flame for 5 minutes.
8
(A pressure pan is nothing but a wider, shorter, pressure cooker, used to cook curries / dals / vegetables very quickly)
9
Add the milk, give it a stir.
10
Cover the pressure pan with its lid, along with the whistle.
11
Cook for 3 whistles and on sim for 5 minutes.
12
Switch off the flame and allow the pressure pan to cool.
13
Open when cool.
14
Add the grated khoya and sugar, along with saffron strands dissolved in 1 tsp milk.
15
On a low flame, allow to simmer until most of the milk has solidified and halva is dry.
16
At this stage add the powdered green cardamom seeds, stir well to mix.
17
Remove this into a bowl.
18
In a small saucepan, heat 1 tbsp ghee.
19
Fry the cashewnuts until golden brown, drain and keep aside.
20
Fry the raisins until puffed up.
21
Transfer both the cashews and raisins over the Halwa.
22
Serve chilled or warm with a scoop of vanilla ice cream or as a filling in tartlets.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbsp ghee, 3 medium carrots, 500 g yellow pumpkin, 300 ml whole milk, and more.

Yes, Pumpkin and Carrot Halwa falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin and Carrot Halwa

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