Kaddu ka halwa or Pumpkin halwa is a sweet Indian pudding made by cooking pumpkin in milk and ghee. In previous posts, I have posted recipes for Carrot/gaajar ka Halwa, Atte ka halwa (whole wheat flour halwa) and semolina/suji ka halwa. This recipe is similar to the carrot halwa. Traditionally halwa uses khoya and that’s what I have used in this recipe. While people are wary of using store bought khoya because of adulteration, at my parents’ home the local milk man gives us homemade Khoya. Khoya is made with milk that is cooked down so that most of the moisture is evaporated, lending dishes that use khoya an added texture and richness. If you do not have access to khoya, just increase the amount of milk used. In my carrot halwa recipe, there is no khoya and you can get almost similar results without khoya. The cooking time does increase though. I have also seen people use almond meal instead of Khoya, which helps thickening the halwa, and giving it an added richness. Read More →
