Name: Creamy Pumpkin Halwa: Authentic Indian Milkless Dessert Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 kg Pumpkin (peeled, and cubed, seeded); 2 pod Cardamom (green cardamom pods; also known as elaichi); 1/2 cup Ghee (clarified butter); 1 cup Sugar (granulated sugar, adjust to taste); 1/4 cup Almonds (slivered or chopped); 1 tsp Melon Seeds (also known as magaj)

Creamy Pumpkin Halwa: Authentic Indian Milkless Dessert Recipe

Richa Gupta

UpdatedJuly, 2025

35 minutes

1326 reads

5 from 4 votes

Desserts Indian

About Creamy Pumpkin Halwa: Authentic Indian Milkless Dessert Recipe

Indulge in the rich, comforting flavors of this authentic Indian Pumpkin Halwa, a surprisingly decadent dessert made without any milk! This vibrant and aromatic sweet treat is perfect for festive occasions or a special mid-week treat.

Slow-cooked pumpkin perfectly blends with desi ghee, sugar, and fragrant cardamom, creating a melt-in-your-mouth texture that's both comforting and irresistible. The addition of crunchy almonds elevates this classic halwa to new heights.

This easy-to-follow recipe delivers a traditional taste experience without any complicated steps, making it ideal for both novice and experienced cooks alike. Get ready to impress your family and friends with this truly special halwa!

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Recipe Time & More

Prep10

Cook25

Total35

Calories507 kcal

Serves

Served AsLunch Snacks

Recipe TasteCrunchy Sweet

Ingredients

Pumpkin Preparation

▢ 1 kg Pumpkin peeled, and cubed, seeded

Spices & Aromatics

▢ 2 pod Cardamom green cardamom pods; also known as elaichi

Sweetening & Fats

▢ 1/2 cup Ghee clarified butter
▢ 1 cup Sugar granulated sugar, adjust to taste

Garnish

▢ 1/4 cup Almonds slivered or chopped
▢ 1 tsp Melon Seeds also known as magaj

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Instructions

Preparing the Pumpkin

Peel, seed, and cube the pumpkin into approximately 1-inch pieces.

Cooking the Halwa

Heat the desi ghee in a heavy-bottomed kadai (wok) or pan over medium heat. Add the cardamom pods and let them gently toast for about 30 seconds, releasing their aroma. Add the cubed pumpkin and cook, stirring frequently, until the pumpkin softens and begins to caramelize (about 15-20 minutes). Reduce heat if the ghee starts browning too quickly.

Sweetening and Finishing

Stir in the sugar and continue to cook, stirring constantly, until the pumpkin is tender, and the mixture thickens into a halwa consistency (another 10-15 minutes). The pumpkin should be a deep golden brown color.

Serving the Halwa

Remove from heat and let cool slightly. Garnish with slivered almonds and melon seeds. Serve warm or at room temperature.

Recipe Notes

Expert Tips for the Perfect Pumpkin Halwa

Pumpkin Selection: Choose a sweet variety of pumpkin for the best flavor. Sugar content can vary.
Ghee Matters: Using good quality desi ghee enhances the flavor significantly. Do not substitute with other oils.
Low and Slow: Patience is key! Cook the pumpkin on medium-low heat to prevent burning and ensure even cooking.
Adjust Sweetness: Taste the halwa as it cooks and adjust the sugar to your preference. Some pumpkins are naturally sweeter than others.