Delicious Ash Gourd (Petha Kaddu) Halwa Recipe

Ingredients

• 500 g Pumpkin (peeled, seeds removed, grated)
• 1/2 cup White Granulated Sugar (adjust to taste)
• 2 cup Full‑Cream Milk (can use whole milk for richer taste)
• 2 tbsp Ghee (clarified butter, preferably desi ghee)
• 1/4 cup Mixed Dry Fruits (cashews, pistachios, almonds, roughly chopped)
• 1/4 cup Water (for initial cooking of pumpkin)
• 1/4 tsp Cardamom Powder (optional, for fragrance)

Instructions

1. Prepare the pumpkin

   Wash the pumpkin, peel it, cut it in half, scoop out the seeds and grate the flesh using a fine grater.

   Time: PT10M

2. Cook pumpkin with water

   Place the grated pumpkin in a saucepan, add 1/4 cup water, and cook over medium heat, stirring occasionally, until the water evaporates and the pumpkin softens.

   Time: PT10M

   Temperature: Medium heat

3. Add sugar

   Stir in 1/2 cup white sugar and continue cooking until the sugar melts and the mixture starts to thicken.

   Time: PT5M

   Temperature: Medium heat

4. Incorporate milk

   Pour in 2 cups full‑cream milk, bring to a gentle boil, then simmer, stirring frequently, until the mixture reduces and the pumpkin is fully cooked.

   Time: PT5M

   Temperature: Medium heat

5. Add ghee

   Add 2 tbsp ghee, mix well and cook until the ghee separates and the halwa acquires a glossy sheen.

   Time: PT3M

   Temperature: Medium heat

6. Finish with dry fruits and cardamom

   Stir in the mixed dry fruits and optional cardamom powder, cook for another 2 minutes, then remove from heat.

   Time: PT2M

7. Serve

   Transfer the hot halwa to a serving bowl, garnish with the remaining nuts and serve warm or at room temperature.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

12 g

Fiber

3 g