Coconut Pumpkin Halwa, also called Kaddu ka Halwa is an Indian pumpkin dessert made with pumpkin, sugar, ghee, coconut, and nuts. It can be cooked in a pressure cooker on the stovetop or Instant pot, and takes less than 30 minutes to make this delicious dessert!
Ingredients2 tablespoon Ghee 30ml
4 cups Pumpkin cubed to about 1.5 inch (38mm)
½ cup Almond Milk
⅝ cup Brown Sugar (½ cup + 2 tbsp), adjust to taste
½ cup Desiccated Coconut plus more for serving
½ teaspoon Cardamom powder (Elaichi)
1 tablespoon Cashews broken, plus more for serving (optional)
1 tablespoon Almonds sliced, plus more for serving (optional)
1 tablespoon Raisins golden
2 teaspoon Ghee for finishing, 10ml
Method
- Start the pressure cooker in sauté mode When it displays hot, add 2 tablespoons (30ml) of ghee to the pot, then add the cubed pumpkin.
- Sauté for 2 to 3 minutes until the raw smell of the pumpkin goes away. Add the almond milk and close the pot with the lid.
- Press the manual or pressure-cook button with the pressure valve in sealing position. Cook on high pressure for 5 minutes. Do a quick-pressure release. (For stovetop pressure cooker, cook for 2 whistles)
- Open the pot and set to sauté mode. Mash the pumpkin with a fork or potato masher.
- Then add the sugar and cook for 2 to 3 minutes, stirring continuously.
- Add the desiccated coconut powder along with the cardamom powder and cook the halwa for 2 to 3 minutes more, stirring continuously until the mixture starts to thicken.
- Add the cashews, almonds and raisins and cook for another 2 minutes. Stir in the remaining 2 teaspoons (10ml) of ghee and mix.
- Garnish with more nuts and coconut powder, if desired, and serve warm.