Pumpkin Halva

Pumpkin Halva

 A dessert made  with  ripe pumpkins  and  Jaggery. 

Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Syama


  • 1 lb Cooked Pumpkin
  • 2- 3 Green Cardamom optional
  • 2 Tbsp Coconut Oil optional
  • Almonds/ Toasted Coconut - to garnish

For Jaggery Solution

  • 1 C Jaggery 200g
  • 1/2 C Water

For Thickener

  • 1/3 C AP Flour / Maida
  • 1 C Water
  • 1 Pinch Salt


  1. Mash the pumpkin.
  2. Mix jaggery with 1/2 C water and heat over medium heat. If the jaggery is in big chunks turn a few times to speed up the process. Strain the jaggery solution and set aside.
  3. Mix 1/3 C all purpose flour with salt and 1C water to make a thin lump free batter.
  4. Powder the cardamom seeds and set aside.
  5. Take a tall thick bottomed vessel and add the mashed pumpkin, the jaggery solution and the all purpose flour mix. Stir thoroughly and bring to boil over medium heat stirring frequently. As the mix heats up increase the frequency of stirring. If the halva begins to stick to the bottom of the pan reduce heat to low and add the coconut oil.
  6. Place a small bowl in a water bath filled with ice cubes. As the mix begins to thicken take teaspoon of it and place it in the bowl . If it does not spread the halva is ready.
  7. Sprinkle the cardamom powder on top, mix in and turn off the heat .
  8. Transfer to the serving bowls.
  9. Garnish with coconut flakes or slivered almonds.