Serves a Crowd

Traditional Pakistani Pumpkin Halwa

October  8, 2022
1 Ratings
Photo by Nosheen
  • Prep time 1 hour
  • Cook time 2 hours
  • Serves 8
Author Notes

This traditional Pumpkin Halwa, also known as "Pethay Ka Halwa" is a fall and winter classic in the Punjab region of Pakistan. Made with Seasonal pumpkin, milk, sugar, ghee {or cooking oil} and cardamom, the Halwa is garnished with nuts and rose petals for a beautiful finish. A family favorite, it was my paternal grandmother's favorite and I inherited that love and the recipe. Making the Halwa is a true act of love and labor, but oh so worth it! —Nosheen Babar

What You'll Need
  • 2 pounds Pumpkin
  • 2 cups milk
  • 1 cup sugar
  • 1/2 cup ghee
  • 1/2 cup cooking oil
  • 1/2 teaspoon cardamom
  • 2 tablespoons pistachios
  • 2 tablespoons almonds
  • 1 tablespoon rose petals
  1. Preheat Oven to 350 degrees fahrenheit
  2. Take a baking sheet and line it with parchment
  3. Cut your pumpkin in half and take all the seeds out
  4. Pour some oil in a small bowl and use a basting brush to rub it on the halved pumpkin
  5. Bake the pumpkin in the oven (uncovered) for 45 minutes.
  6. Remove, cool enough to be able to scoop out the flesh in big pieces and discard the skin.
  7. Place the pumpkin pieces and milk in the pot and bring the mixture to a boil on high heat.
  8. Reduce to medium heat and cook till all the liquid has evaporated and use your potato masher to make a thick pumpkin puree.
  9. Add the sugar to the mixture and cook on low heat, stirring till its all melted and the mixture is glossy.
  10. Add in the ghee and let it melt into the sweetened pumpkin puree.
  11. Turn the flame to medium high and add in the oil and let the halwa mixture heat up.
  12. Start roasting the mixture, stirring constantly to prevent it from sticking to the bottom of the pot.
  13. Once the mixture leaves the sides of the pan and turns amber in color it is ready.
  14. Garnish and serve warm.

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