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Pumpkin and Carrot Halwa - An Indian dessert

This Pumpkin and Carrot Halwa is my take on the traditional gajar halwa. A pressure pan cooks the halwa in no time, khoya adds to the richness and your pumpkin-carrot dessert is ready!
Cook Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine Indian
Servings 6 serving

Ingredients
  

  • 2 tbsps ghee
  • 3 carrots medium
  • 500 grams yellow pumpkin
  • 300 ml milk whole
  • 150 grams khoya
  • 1/2 cup sugar
  • strands saffron few
  • 4 cardamom (seeds removed and powdered) green
  • 1 tbsp ghee
  • 10 - 12 cashewnuts
  • 12 - 15 raisins

Instructions
 

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

Notes

Equipment required for preparing this halwa:
Pressure Pan (You can also use a pressure cooker)
Small saucepan for frying nuts and raisins
I used the KitchenAid Diamond Blender to finely mince the vegetables to prepare the Halwa. The blender was sent to me to use and share my experience. Using the Pulse + Liquefy mode, in just a few seconds, large chunks of carrot and pumpkin were chopped into a very fine mince.
You can prepare the same halwa using carrot, pumpkin, bottle gourd or beetroot.
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.
Watch my latest video on YouTube: Guacamole on Toast