Pumpkin Halwa (Parangikai halwa)

Yellow pumpkins are best added in curries, sambar and vathakuzhambu and Aviyal in South India.

I was bored and tired to make the same things so instead of that this time I tried making halwa.

Those who are worried about your diet and not interested to add milk to this can very well replace the milk with almond milk or any Nut milk.

But let me take you down to the usual method that I followed here.

This recipe is with desiccated coconut.

And the one I have made is sugarless. Please add sugar or sweetener if you like or increase the quantity of milk maid.


Yellow pumpkin – 2 cups

Milk- 1/2 cup

Milkmaid -3 tablespoon

Saffron- a pinch

Mixed Nuts- 2 tablespoon

Raisins- 1 teaspoon

Ghee- 2 tablespoon

Cardamom powder- 1/4 teaspoon

Nutmeg powder- a pinch

Yellow/orange food color- 1/4 teaspoon


1. Grate the yellow pumpkin after peeling the skin of it.

2. In a pan add 2 teaspoons of ghee and fry the nuts and raisins and keep it aside.

3. Then on the same pan with the left over ghee add the grated pumpkin and sauté them for 5 mins. Then add the milk and saffron to it and allow it to cook for 8 mins stirring it and keeping the flame medium to low.

4. Add food color and once the milk dries up add the milkmaid and desiccated coconut and mix together. Work till it’s all coming together well.

5. Add cardamom powder and nutmeg powder and drizzle some ghee inbetween the stirring. Add the fried nuts and garnish the halwa. Add a teaspoon of ghee at last.


You can also add khoya to this instead of milkmaid.

As I have mentioned earlier adding sugar or sweetener is your choice.

Substituting nut milk instead of milk is your choice too.


2 thoughts on “Pumpkin Halwa (Parangikai halwa)

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