Halwa is probably the most popular Indian dessert (along with kheer). The most common types of halwa are made using semolina and whole-wheat flour. This one is made using pumpkin, sugar, ghee and coconut. You may use coconut oil in place of ghee to make this vegan, but if you ask me, halwa without ghee is just not the same!
Prep Time 10 minutesminutes
Cook Time 16 minutesminutes
Total Time 26 minutesminutes
Servings 4
Ingredients
2tablespoonsghee, plus 2 teaspoons, divided
4cups(500g)pumpkin, cubed, each piece around ½ inches
½cup(120ml)almond milk
½cup(125g)brown sugar, plus 2 tablespoons
½cup(40g)desiccated coconut powder, plus more for serving
½teaspooncardamom powder
1tablespoonbroken cashews, plus more for serving
1tablespoonsliced almonds, plus more for serving
1tablespoongolden raisins
Instructions
Press the sauté button. When it displays hot, add 2 tablespoons (30 ml) of ghee to the pot, then add the cubed pumpkin. Sauté for 2 to 3 minutes until the raw smell of the pumpkin goes away. Add the almond milk and close the pot with the lid. Press the manual or pressure-cook button with the pressure valve in the sealing position. Cook on high pressure for 5 minutes. Do a quick-pressure release.
Open the pot and press the sauté button. Mash the pumpkin with a fork or potato masher. Then add the sugar and cook for 2 to 3 minutes, stirring continuously. Add the desiccated coconut powder along with the cardamom powder and cook the halwa for 2 to 3 minutes more, stirring continuously until the mixture starts to thicken. Add the cashews, almonds, and raisins and cook for another 2 minutes. Stir in the remaining 2 teaspoons (10 ml) of ghee and mix. Garnish with more nuts and coconut powder, if desired, and serve warm.