Pumpkin Halwa or Kaddu ka halwa is a rich Indian pudding dessert recipe made with yellow or red pumpkin, milk, and sugar with a generous amount of ghee in an Instant pot Pressure cooker or stovetop. This pumpkin halwa can be made vegan and keto-friendly.
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT
This Pumpkin halwa is very light and delicious. You can make it richer by adding ¼ cup of khoya/mava or almond flour.
Pumpkins are naturally sweet so adjust the sugar accordingly. I have used kabocha squash for this recipe. You can also use yellow or golden pumpkin that is easily available in Indian grocery stores all around the year.
I highly recommend not using jack-o'-lantern pumpkins used for carving during Halloween decorations for making this halwa as they are not ideal for cooking, more watery, and less tasty. However, you can use sugar or pie pumpkins which are smaller in size.
Also, if you like this pumpkin then do check: pumpkin curry, thai pumpkin soup, pumpkin sambar, and pumpkin raita
How to make Pumpkin Halwa Recipe in Instant Pot
Firstly, clean the Instant pot thoroughly – the steel pot, lid, and sealing ring. If you have an extra sealing ring for sweet foods, use it else milk may curdle.
Peel the pumpkin skin and dice into 1 inch pieces.
Press SAUTE button. Add ghee into the pot, once hot add the diced pumpkin, and saute for 2-3 minutes until the raw smell disappears.
Then add milk and mix well.
Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 5 minutes.
Once the pot beeps, Allow 5 minutes natural pressure release, then do a QUICK RELEASE.
Open the lid and Turn the pot to SAUTE (HIGH) again. Mash the pumpkin using a potato masher or fork.
Then add sugar, and cook for 2-3 minutes stirring continuously.
Add remaining ghee, cardamom powder, Stir continuously for another 2-3 minutes till the halwa thickens.
Press Cancel. Yellow Pumpkin Halwa will thicken as it cools down.
Lastly, serve pumpkin pudding warm or at room temperature and garnish with slivered pistachios and almonds.
Stovetop Pressure Cooker Method
- Follow the process mentioned above for the stovetop pressure cooker. Give 2 whistles to cook pumpkin in milk and let the pressure release naturally. All the other steps remain the same.
Stovetop Pot Method
- Follow the process mentioned above. Cover pot with a lid and cook till pumpkins pieces have softened completely on medium-low flame. Takes about 10-15 minutes. Do stir once or twice in between. All the other steps remain the same.
Variations & Tips
- If you dont have cardamom, replace it with 1 teaspoon of vanilla extract.
- To make the halwa richer you can add condensed milk after the pressure cooking and adjust sugar quantity accordingly.
- You can also add khoya or almond flour to thicken and enhance the flavor of this kaddu ka halwa recipe.
- You can also use grated pumpkin instead of diced pumpkin if you wish.
- Sanitize the Instant Pot steel insert, lid, and sealing ring before making sweet to avoid curdling of milk. I always keep an extra sealing ring for sweets separately.
FAQs
Yes, Replace dairy milk with almond milk and ghee with coconut oil or neutral oil.
How to make Keto Kaddu/Pumpkin Halwa
To make keto pumpkin recipe, use unsweetened almond milk or half and half instead of dairy milk. Also, make sure to use stevia or monkfruit keto sugar instead of regular refined sugar.
If you are on a Keto or Low Carb Diet. Check out my Keto Indian Food Recipes Collection.
More Dessert Recipes
Pumpkin Halwa Recipe (Pumpkin Pudding)
Ingredients
Measuring cup used 1 cup = 250 ml
- 4 tablespoons ghee divided
- 4 cups yellow pumpkin diced into 1 inch pieces
- ½ cup dairy milk Or almond milk
- ½ cup sugar
- ¼ teaspoon cardamom powder
- 2-3 tablespoons nuts of your choice
Instructions
Instant Pot Method:
- Clean the Instant pot thoroughly – the steel pot, lid and sealing ring. If you have an extra sealing ring for sweet foods, use it else milk may curdle.
- Press SAUTE button. Add ghee into the pot ,once hot add the diced pumpkin and saute for 2-3 minutes until the raw smell disappears.
- Add milk and mix well.Press CANCEL button on Instant Pot.
- Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 5 minutes.
- Once the pot beeps,Allow 5 minutes natural pressure release ,then do a QUICK RELEASE.
- Open the lid and Turn the pot to SAUTE(HIGH) again.Mash the pumpkin using potato masher or fork.
- Then add sugar, and cook for 2-3 minutes stirring continuously.
- Add remaining ghee ,cardamom powder ,Stir continuously for another 2-3 minutes till the halwa thickens.
- Press Cancel.Pumkin Halwa will thicken as it cools down.
- Serve pumpkin pudding warm or at room temperature and garnish with slivered pistachios and almonds.
Stovetop Pressure Cooker Method:
- Follow the process mentioned above for stove top pressure cooker.Give 2 whistles to cook pumpkin in milk and let the pressure release naturally. All the other steps remain the same.
Stovetop Pot Method:
- Follow the process mentioned above.Cover pot with a lid and cook till pumpkins pieces have softened completely on medium-low flame.Takes about 10-15 minutes.Do stir once or twice in between.All the other steps remain the same.
Notes
Variations:
- If you dont have cardamom ,replace with 1 teaspoon of vanilla extract.
- To make the halwa more rich you can add condensed milk after the pressure cooking and adjust sugar quantity accordingly.
- You can also add khoya or almond flour to thicken and enhance the flavor of the kaddu halwa.
- You can also use grated pumpkin instead of diced pumpkin if you wish.
- Sanitize the Instant Pot steel insert ,lid and sealing ring before making sweet to avoid curdling of milk.I always keep an extra sealing ring for sweets separately.
Nutrition
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