Sometimes you feel like eating something sweet and healthy, but you get bored of the same old options. In such a situation, this time instead of semolina or carrot halwa, make pumpkin halwa full of taste and health. Every spoonful of it will not only satisfy your taste but will also give warmth to the body in the cold season. Holi is also about to come, so along with Gujiya and Namkeen Para, pumpkin halwa will double your taste. So come on, let's make this special sweet quickly.

Easy and tasty recipe for pumpkin halwa
Ingredients:

Pumpkin (yellow) – 500 grams (peeled and grated)
Ghee – 3 tbsp
Milk – 1 cup
Sugar – ½ cup (according to taste)
Cardamom powder – ½ tsp
Dry fruits – 2 tbsp (cashews, almonds, pistachios chopped)
Raisins – 1 tbsp
Saffron – few strands (optional, but necessary to enhance the flavor)

Method of preparation:
1. Preparation of pumpkin:
Firstly, peel the pumpkin and wash it well. Now grate it and keep it aside.

2. Fry in ghee:
Heat ghee in a heavy bottom pan and add grated pumpkin to it. Fry it on a medium flame for 7-8 minutes so that its raw smell goes away and it turns light golden.

3. Add milk and cook:
Now add 1 cup of milk to it and let it cook on low flame. Keep stirring it in between so that the pumpkin melts well and mixes completely with the milk.

4. Add sugar and thicken:
When the pumpkin becomes soft and the milk starts drying up, then add sugar to it. After adding sugar, the halwa will look a little thin, but gradually it will start thickening.

5. Add dry fruits for fragrance and crunch:
Now add cardamom powder, chopped cashews, almonds, pistachios and raisins. If you are using saffron, then soak it in 1 teaspoon milk and add it.

6. Fry the halwa well:
Now cook the halwa well on low flame till it thickens completely and starts releasing ghee.

7. Serve and enjoy:
Hot pumpkin halwa is ready. Garnish it with dry fruits and serve. If you want, you can also enjoy it after cooling it, its taste will be even better.

Some extra tips that will make the halwa even more delicious:

Add saffron and a little khoya for taste and color.

After cooling the halwa, store it in the fridge and enjoy it for 3-4 days.

After making it, fry it a little more, this will enhance the taste of the halwa.

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