Pumpkin Almond Halwa
Halwa is a dense, sweet Middle-Eastern pudding that was brought to India sometime during the 13th Century. Since then, we’ve adopted and modified it, serving it at important festivals. A traditional wheat halwa usually takes up to 3 or 4 hours to make but there are many other variations out there that are much simpler. Here is my recipe for a Pumpkin Almond Halwa in the spirit of the festive season.
Almonds, pumpkin, sugar, ghee, saffron – what more can you add for a perfect mouthwatering halwa? Exotic and rich in taste, Pumpkin Almond Halwa is made with a few ingredients in just 45 mins. Unlike the traditional almond or wheat halwa the process is definitely less time consuming and hassle free.
I’ve used almonds along with grated pumpkin to make this halwa. Depending on your preference or availability of dry fruit, you can substitute almonds with cashew, pistachio or walnut. I make plain pumpkin halwa too, but adding a dry fruit to the basic recipe enhances the texture and taste. This unique combination of pumpkin with almond also gives a pleasing colour to the halwa.
So here goes the recipe!
Ingredients
Grated pumpkin – 1 cup (tightly packed)
Almond – 1/2 cup
Salt – 1 pinch
Sugar – 1 1/4 cup
Ghee – 1/2 cup + 3 tbsp
Full cream milk – 200 ml
Saffron – 1/2 tsp
Slivered pistachio – 2 tbsp
Yield
~2 cups
Prep time
10 mins to grate pumpkin
10 mins to grind almonds
Cook time
20 to 25 mins
Method
1) De-skin the almonds and grind them to a fine paste using 100 ml milk. (See Beginner’s tips below for de-skin method!)
2) Heat a heavy bottomed or nonstick pan. Add half cup of ghee and the grated pumpkin. Sauté for 5 mins on medium heat.
3) Now add the remaining 100 ml milk and the ground almond paste and sauté. After 6-7 mins, the ghee we used for sautéing the pumpkin will start to show on the sides of the pan.
4) At this stage add the sugar, salt and saffron. Keep stirring continuously so the halwa doesn’t stick to the bottom of the pan. Add a tbsp of ghee once every 2 mins. After 7-8mins the halwa will thicken slightly, leave the sides of the pan and start to move with the spatula.
5) Turn off the heat now. Remove the pan from the stove. Add slivered pistachios and mix well. Just take a pea sized quantity of the halwa in a spoon. Carefully (the halwa will be very hot) try to make a tiny ball with this between your fingers. If you can form a ball properly, it means the pumpkin almond halwa is ready. If you can’t shape it into a ball properly and it still feels slimy and sticky, then transfer the pan again to the stove, keep mixing on medium heat for a further minute. Now check again. Once you’re satisfied, take it off the stove.
6) The pumpkin almond halwa is best enjoyed warm!
Notes
- Use a heavy bottomed or nonstick pan only. Otherwise there is a chance (in spite of continuous stirring) the halwa might stick to the bottom of the pan when almond paste is added.
- Heat has to be constantly medium. Don’t increase the heat at any stage.
- Halwa tastes great when ghee is added. There is no alternative for ghee in this recipe. Homemade ghee is the best to use for making any kind of halwa.
- Pumpkin almond halwa stays fresh for 2 days at room temperature. Beyond that you can store in the refrigerator for a week.
- You can serve pumpkin almond halwa either warm or cold. Can be served plain or topped with your choice of nuts/dry fruits, whipped cream, fresh fruits, glazed cherries or rabri.
Beginners’ tips
- If your halwa overcooks, it will lose its glossy, buttery texture. It will solidify and you will not be able to make a ball properly when you test it. Don’t worry. Just add 3 or 4 tbsp of milk to this hardened halwa and cook again on medium heat for a few mins (just for 5 mins). Test again to see if you can form a smooth ball between your fingers. Once you achieve the desired consistency of the halwa (it should resemble a smooth flowy custard), remove it from the heat and put it in a serving dish.
- Tip to de-skin almonds:
Take the almonds in a pan. Add enough water to cover the almonds. Heat this on the stove until it starts boiling. Now switch off the heat. After 2-3 mins, drain the water and rinse the almonds under running tap water. Take each almond between your fingers and press gently. The almond will slide out of the skin.
