Kaddu Ka Halwa Pumpkin Sweet

Method

1. 1

   Grate the pumpkin: Peel the pumpkin and remove all seeds and stringy fibres from the centre. Grate the flesh on the coarse side of a grater. Fresh pumpkin releases a lot of water — this water will evaporate during cooking and concentrate the flavour.

2. 2

   Heat ghee in a heavy wide pan: Place a wide heavy-bottomed pan on medium heat. Add 3 tbsp ghee. Let it melt and become hot.

3. 3

   Add grated pumpkin: Add all the grated pumpkin at once. Stir to coat with the ghee. The pumpkin will begin releasing water immediately.

4. 4

   Cook down the moisture: Cook on medium heat stirring every 2 to 3 minutes. The pumpkin will first become very wet and watery as the moisture releases. Continue cooking and stirring — the water will gradually evaporate over 15 to 20 minutes. The mixture will progressively thicken.

5. 5

   Fry the pumpkin after moisture leaves: Once all the moisture has evaporated, the pumpkin will start frying in the ghee — you will hear the sizzling change from wet to dry. Cook stirring more frequently for 5 to 8 more minutes until the pumpkin turns deep orange and begins to brown slightly at the edges. This browning develops a deeper, caramelised flavour.

6. 6

   Add milk: Pour in 1/2 cup full-fat milk. Stir well. The milk will sizzle as it hits the hot pan. Cook on medium heat stirring frequently for 5 minutes until the milk is absorbed.

7. 7

   Add sugar: Add 1/2 cup sugar. Stir continuously — the sugar will dissolve and then the mixture will first become more liquid, then progressively dry out again as the sugar water evaporates.

8. 8

   Cook to halwa consistency: Cook stirring frequently for 8 to 10 minutes after adding sugar until the halwa reaches the right consistency — it should come away from the sides of the pan cleanly and look glossy, not wet.

9. 9

   Add flavourings and nuts: Add saffron milk, cardamom powder, broken cashews and raisins. Stir well. Cook 2 more minutes.

10. 10

    Garnish and serve: Transfer to a serving bowl. Scatter sliced almonds and pistachio on top. Serve warm. The halwa can be refrigerated and reheated — reheat with a splash of milk to restore moisture.

11. 11

    Note: Kaddu Ka Halwa is made with the reddish-orange variety of pumpkin (called bhopla or kaddu) during winter months across UP and Rajasthan. It is made for Diwali, Navratri and whenever pumpkins are in abundance. The slow cooking that removes all moisture before the sugar is added is the technique that prevents the halwa from becoming watery. This halwa has a completely different texture from pumpkin dishes made by steaming or boiling — the direct frying in ghee creates a more concentrated result.