Pumpkin Halwa / Parangikai Halwa

Pumpkin Halwa / Parangikai Halwa

Pumpkin Halwa / Parangikai Halwa is a simple and delicious sweet made during festival. Pumpkin Halwa / Parangikai Halwa can be prepared with both yellow pumpkin and white pumpkin. I have prepared with yellow pumpkin. Pumpkin Halwa / Parangikai Halwa is a delicious, healthy and melt in mouth halwa.  I have made this Halwa with less quantity of ghee/clarified butter compared with other halwa. Kids loved this halwa a lot. Pumpkin Halwa can be prepared as a neiveidhyam to God. Let us move on to the recipe…

Pumpkin Halwa / Parangikai Halwa

Pumpkin Halwa / Parangikai Halwa

Check out our Dates Halwa, Banana Halwa, Wheat Halwa, Tri-fruits Halwa, Badam / Almond Halwa, Custard Halwa, Corn-flour Halwa


  • Pumpkin – ¾ kg
  • Sugar – 200 gm
  • Clarified Butter / Ghee – 3 tbsp
  • Cashew nuts – 10 nos
  • Raisins – 8 nos
  • Almonds / Badam – 8 nos


  • Peel and roughly chop the pumpkin.
  • Soak almonds/badam for 20 mins, peel of the skin and keep it aside.
  • Pressure cook the pumpkin with water for about 3 whistles.
  • Drain the water; bring it to room temperature and mash it well, ensure no lumps should be there.
  • Heat 1tbsp of clarified butter/ghee, add in cashew nuts and roast them till they golden brown.
  • Add in raisins and roast them till they double in size.
  • Add in the mashed pumpkin, start stirring continuously.
  • Add clarified butter/ghee little by little all over the sides of the halwa and start stirring by adding sugar.
  • Continue this process till the halwa changes dark yellow in color and the ghee separates out from the halwa and oozes on the sides.
  • Grease a tray or bowl with clarified butter/ ghee, transfer the halwa to the bowl.
  • Garnish them with chopped (lengthwise) almonds/badam.

Serve hot.

Making of Halwa –





6 Responses »

    • Sorry I have mentioned it in ingredients and in the pictorial procedure, somehow got to miss in preparation. Just now edited, thanks for letting me know 🙂

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