Step 1

Rinse the pumpkin or kaddu first in water. Peel and chop into small cubes. Smaller the better as they will cook faster. Also, remove the pith and seeds while chopping.

Step 2

Heat the oil or ghee in a 3 litre pressure cooker.

Step 3

Add the pumpkin cubes in the pressure cooker.

Step 4

Mix and sauté till they start releasing water or for about 8 to 10 minutes on a low heat.

Step 5

Add water and stir to combine.

Step 6

Cover and pressure cook the kaddu pieces for 4 to 5 whistles or until the pumpkin has become mushy.

Step 7

*For making the halwa in a pan, check notes below.

Step 8

Open the lid only when the pressure drops naturally in the cooker.

Step 9

And check if the kaddu pieces have softened or not.

Step 10

They should be of mashable consistency.

Step 11

If they have not cooked thoroughly, then pressure cook for few more minutes, adding some more water, if required.

Step 12

Once the kaddu pieces have cooked well then place the pressure cooker on stovetop and keep to simmer on low to medium-low hat.

Step 13

After 1 to 2 minutes of simmering, add sugar and cardamom powder.

Step 14

Cook the mixture stirring often till it thickens.

Step 15

The consistency of the halwa should like be a pudding or pumpkin puree.

Step 16

The water should reduce in the halwa.

Step 17

You can thicken it more if you want.

Step 18

Add the melon seeds and chopped nuts and cook the halwa for 1 to 2 minutes more.

Step 19

Serve pumpkin halwa warm or cold.

Step 20

You can also garnish it with melon seeds or preferred nuts. Refrigerate the leftovers. This halwa keeps well for 1 to 2 days in the refrigerator.