Pumkin Halva Recipe

This recipe for Pumpkin Halva mirrors a delicious Eastern confection.

From www.mamtaskitchen.com/recipe_display.php?id=12925
Fall 2013

In Praise of the Pumpkin

Pumkin Halva Recipe


• About 1/2 pound pumpkin, or Butternut or other squash
• 1 small handful of almonds
• 1 handful of pistachios, shelled
• 2 tablespoons dried unsweetened coconut
• 3-4 tablespoons ghee or clarified butter
• 1/2 cup milk
• 1/2 to 3/4 cup, or to taste, jaggery or muscovado sugar (unrefined cane sugar)
• 1 teaspoon cardamom powder


1. Place pumpkin on a chopping board and cut into slices, like a melon. Remove seeds and fiber.

2. Peel away the thick skin. Cut flesh into small, 1-inch cubes.

3. Heat ghee in a heavy based pan. Add pumpkin and stir fry for a minute.

4. Add 1/2 cup milk and allow to simmer until soft, about 10-15 minutes.

5. Meanwhile, shred or thinly slice almonds and pistachios. Keep aside. Dry fry the coconut in a clean pan, on low heat, until there is a nice aroma of coconut.

6. Mash the cooked pumpkin well, using a potato masher or back of a spoon.

7. Add sugar and cardamom seeds to the pumpkin mash and stir fry on medium heat until liquid dries up, ghee separates and pumpkin looks shiny.

8. It has a mashed potato like consistency.

9. Add most of the almonds and pistachios, saving a little for garnish, all the coconut and raisins.

10. Transfer to serving dish or individual little bowls and decorate with saved almond and pistachio nuts. Serve hot.