Pumpkins are packed with vitamins A, C, K and E have an abundance of beta carotene, magnesium, potassium and iron. One cup of cooked pumpkin has less that 100 calories and about seven grams of fiber. This squash is a nutritional powerhouse! This wonderful squash falls in the same category acorn and butternut squash. This vegetable makes for a great dessert because of its natural sweetness, yet, there’s more to dessert than a sugary, carb laden pumpkin pie! That’s right people; we are going desi style and conjuring up a recipe for Pumpkin Halwa. If you can have Gajar ka Halwa and Sooji ka Halwa, you can definitely sink your teeth into some Kaddu Ka Halwa! Of course, this being my recipe, I need to throw a healthy twist on this because I do care about what you are putting in your body. I hope you enjoy the sweet fleshy goodness of pumpkin in my Kaddu Ka Halwa recipe. — KANWAL ULLAH
Before and After | Photo Credit: Kanwal Ullah
Healthy twist: Replace sugar with agave nectar and dates.
One tablespoon of canola oil
Two cups of pumpkin puree
Half cup of dates, chopped
One quarter cup of slivered almonds
Three tablespoons of agave nectar or honey
Two tablespoons of milk powder
One teaspoon of eliachi powder
One teaspoon of cinnamon
1. Add the oil in a sauté pan over medium heat.
2. Add the pumpkin puree and sauté until pumpkin has cooked. This should not be more than five
3. Once cooked, add the dates, agave nectar or honey and almonds. Cook, stirring constantly for a
few minutes until all ingredients have been incorporated.
4. Add, the milk powder, elaichi powder, cinnamon and cook for another couple of minutes. You
should see the mixture become a bit creamier.
5. Line a cake pan or pie mold with parchment paper and mold the halwa into this.
6. Refrigerate for a couple hours.
7. Invert the halwa from the mold and top with more slivered almonds. Enjoy!