Introduction

 

Namaskar! I am Ajay Chopra, and today I'm sharing a recipe that holds a special place in my heart—Kaddu Ka Halwa. This dish is deeply nostalgic for me because it was a favorite made by my father during my childhood. My father often made two things: a delicious pulao and this incredible halwa. Every time he made Kaddu Ka Halwa, it filled our home with a delightful aroma and created a warm, comforting atmosphere.

 

I remember those days vividly. The process of selecting and peeling the pumpkin was almost ceremonial. My father was meticulous about choosing the right pumpkin, and he always insisted on grating it by hand rather than using a chopper. This attention to detail is what made his halwa so special. Today, as I recreate this recipe, I can almost feel his presence guiding me through each step.

 

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Recipe of Kaddu Ka Halwa

 

Ingredients of Kaddu Ka Halwa

• Ghee: 2 tbsp
• Saunf (fennel seeds): 1 tsp
• Red pumpkin (kaddu), grated: 750 gms
• Melon seeds (maghaj): 1 tbsp
• Charoli (chironji): ½ tbsp
• Sugar: ½ cup
• Green cardamom powder: ½ tsp

 

Instructions of Kaddu Ka Halwa

 

Portion servings: 5-6 pax
Preparation time: 10 mins
Cooking time: 30 mins

 

Prepare the Pumpkin:

1. Start by peeling the red pumpkin (kaddu).
2. Once peeled, grate the pumpkin using a thick grater.

 

Initial Cooking:

1. Take a large, heavy-bottomed pan and place it over medium heat.
2. Add a generous amount of ghee to the pan and let it melt completely.

 

Add Spices and Pumpkin:

1. Once the ghee is hot, add a teaspoon of saunf (fennel seeds) to the pan.
2. Let the saunf crackle and release its aroma.
3. Immediately add the grated pumpkin to the pan.

 

Cook the Pumpkin:

1. Keep stirring the pumpkin in the ghee, ensuring it gets coated well.
2. Continue to cook the pumpkin until it starts releasing its water. This might take a few minutes.
3. Keep stirring occasionally to prevent the pumpkin from sticking to the pan.

 

Add Seeds:

1. Once the water starts to evaporate and the pumpkin begins to soften, add a handful of melon seeds and chironji seeds to the pan.
2. Stir well to mix the seeds evenly with the pumpkin.

 

Cook with Seeds:

1. Continue to cook the mixture, stirring regularly.
2. The seeds should start to roast slightly, adding a nutty flavour to the halwa.
3. Ensure the mixture doesn’t stick to the bottom of the pan.

 

Add Sugar:

1. Once the pumpkin is well-cooked and the seeds are roasted, add sugar to taste.
2. Mix the sugar thoroughly into the pumpkin mixture.
3. Continue cooking, stirring regularly, until the sugar is completely dissolved.
4. The mixture will become more liquid as the sugar melts, but keep cooking until it thickens again.

 

Add Spices:

1. As the halwa thickens and the sugar is well incorporated, add a pinch of elaichi powder (cardamom powder) and saunf powder (fennel powder).
2. Mix the spices well into the halwa.

 

Final Cooking:

1. Continue to cook the halwa until it reaches a thick, pudding-like consistency.
2. The ghee should start to separate from the mixture, and the halwa will have a glossy appearance.
3. Taste and adjust the sweetness or spice levels if necessary.

 

Serve:

1. Once the halwa is ready, turn off the heat.
2. Transfer the Kaddu Ka Halwa to a serving dish.
3. Garnish with a few extra melon seeds and chironji seeds for an added crunch and visual appeal.

 

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About the Recipe

 

Kaddu Ka Halwa is a simple yet delectable dessert made from grated pumpkin, ghee, sugar, and a few aromatic spices. This recipe is not just about taste but also about memories and traditions. It's a sweet tribute to my father and the love and care he put into making it for us. The pumpkin, rich in natural sweetness, combines beautifully with the flavors of fennel and cardamom, making it a perfect treat for any occasion.

 

What makes this halwa unique is the use of melon seeds and charoli (chironji), which add a delightful crunch to the soft, sweet pumpkin. It's a versatile dessert that can be enjoyed year-round, unlike other seasonal sweets. Plus, it's relatively quick and easy to prepare, making it a go-to choice for impromptu sweet cravings.

 

 

Cooking Tips

1. Choose the Right Pumpkin: Select a fresh, medium-sized pumpkin with firm flesh for the best results.
2. Grate by Hand: Avoid using a chopper as it releases too much water, affecting the texture of the halwa.
3. Proper Roasting: Ensure the pumpkin is roasted well in ghee to enhance its flavor and reduce rawness.
4. Add Water if Needed: If the mixture becomes too dry while cooking, add a little water to maintain the right consistency.
5. Sugar Proportion: Adjust the sugar according to the sweetness of the pumpkin and your taste preference.
6. Final Touch: Add fennel and cardamom powder towards the end to retain their aroma and flavor.

 

 

Pairing Guide

• With Ice Cream: Serve warm Kaddu Ka Halwa with a scoop of vanilla or cardamom ice cream for a delightful contrast.
• With Roti or Puri: Enjoy it as a side dish with hot puris or rotis for a traditional Indian meal experience.
• With Tea or Coffee: A small bowl of halwa pairs wonderfully with a cup of chai or coffee for an indulgent snack.
• As a Festive Dessert: Serve it as a part of your festive meal during celebrations like Diwali or Holi.

 

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Frequently Asked Questions about Kaddu Ka Halwa

 

1. What is Kaddu Ka Halwa?

   • Kaddu Ka Halwa is a traditional Indian dessert made from grated pumpkin, cooked with ghee, sugar, and flavored with fennel and cardamom.

2. Can I use any type of pumpkin for this halwa?

   • It's best to use a medium-sized pumpkin with firm, orange flesh for the best flavor and texture.

3. How do I prevent the halwa from becoming too watery?

   • Grate the pumpkin by hand instead of using a chopper to avoid releasing excess water. Roast it well in ghee to evaporate the moisture.

4. Can I make this halwa in advance?

   • Yes, you can make Kaddu Ka Halwa a day in advance and reheat it before serving. It often tastes better the next day as the flavors meld together.

5. What can I substitute for melon seeds and charoli?

   • You can use other nuts like almonds, cashews, or raisins if you don't have melon seeds or charoli.

6. How much ghee should I use?

   • Use about 2-3 tablespoons of ghee for roasting the pumpkin to achieve a rich flavor.

7. Is Kaddu Ka Halwa vegan?

   • Traditional Kaddu Ka Halwa is not vegan due to the use of ghee. However, you can substitute ghee with a plant-based oil to make it vegan.

8. Can I reduce the sugar in the recipe?

   • Yes, you can adjust the sugar quantity based on your taste and the natural sweetness of the pumpkin.

9. What spices are essential for Kaddu Ka Halwa?

   • Fennel and cardamom are the essential spices that give Kaddu Ka Halwa its distinct flavor.

10. How should I store leftovers?

    • Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat before serving.

 

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