Pumpkin Halwa

Canned pumpkin, sweetened condensed milk, nuts, and fragrant cardamom come together in this Indian-inspired sweet treat.

By Mish Sen | Experience Life

Makes 4 servings
Prep Time 10 minutes
Cook Time 35 minutes

Ingredients

¼ cup ghee
1 15. oz can pumpkin
1 14-oz. can sweetened condensed milk or dairy-free alternative
¼ cup milk or dairy-free alternative
½ tsp. ground cardamom
1 cup chopped roasted nuts (such as pistachios, walnuts, or pecans), plus more for garnish

Directions

STEP 1

Place a heavy-bottomed pan over medium heat, then add the ghee and heat until melted. Add the pumpkin and stir well to combine. Cook over medium-low heat, stirring frequently, for about five minutes.

STEP 2

Add the sweetened condensed milk and the milk to the pan and stir to mix well. Reduce the heat to low and continue cooking the mixture, stirring often, until it thickens and starts to come together, about 15 to 20 minutes.

STEP 3

Add the cardamom and continue to cook until the halwa looks glossy and somewhat darker. It will start to pull away from the sides of the pan when it’s reduced enough.

STEP 4

Add the nuts and stir to combine, then remove from the heat and allow the halwa to cool slightly.

STEP 5

Serve garnished with extra chopped nuts.

Photographer: Terry Brennan; Food Stylist: Betsy Nelson

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