Pumpkin Halwa Recipe (Pumpkin Pudding)

Ingredients

• 4 tablespoons ghee divided
• 4 cups yellow pumpkin diced into 1 inch pieces
• ½ cup dairy milk (or almond milk)
• ½ cup sugar
• ¼ teaspoon cardamom powder
• 2-3 tablespoons nuts of your choice

Steps

Instant Pot Method:

1. Thoroughly clean the Instant Pot steel pot, lid and sealing ring. Use an extra sealing ring reserved for sweet foods if you have one; otherwise the milk may curdle.
2. Press SAUTE and add ghee to the pot. Once it is hot, add the diced pumpkin and sauté for 2-3 minutes, until its raw smell disappears.
3. Mix in the milk thoroughly, then press CANCEL on the Instant Pot.
4. Use MANUAL/PRESSURE COOK (High Pressure) with the timer set to 5 minutes.
5. When the pot beeps, allow 5 minutes of natural pressure release before doing a QUICK RELEASE.
6. Open the lid and switch SAUTE (HIGH) on again. Mash the pumpkin with a potato masher or fork.
7. After adding the sugar, cook for 2-3 minutes without stopping the stirring.
8. Add the remaining ghee and cardamom powder, and keep stirring continuously for another 2-3 minutes until thickened.
9. Press Cancel; the pumpkin halwa will continue to thicken as it cools.
10. Serve the pumpkin pudding warm or at room temperature, garnished with slivered pistachios and almonds.

Stovetop Pressure Cooker Method:

1. For a stovetop pressure cooker, follow the same steps, giving the pumpkin in milk 2 whistles and allowing the pressure to release naturally. Keep all the other steps the same.

Stovetop Pot Method:

1. For the stovetop pot method, follow the Instant Pot process but cover with a lid and cook over medium-low flame until the pumpkin pieces soften completely, about 10-15 minutes. Stir once or twice during this time; all the other steps stay the same.