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Sweet, fragrant and gently spiced with cardamom, this traditional halwa turns humble pumpkin into a rich, golden treat. Serve it warm with toasted almonds for a pudding that tastes far more indulgent than it is.
A food processor with a grating attachment makes grating the squash much quicker.
1.
Melt the butter in a large non-stick pan over a medium heat. Add the squash and cook for 10–12 minutes, stirring often, until soft and most of the moisture has gone.
2.
Stir in the milk and cardamom, and simmer for 10 minutes, stirring regularly, until the milk is absorbed.
3.
Stir in the milk powder and honey. Cook for 3–5 minutes, stirring constantly, until thick and the mixture comes away from the sides of the pan.
4.
Serve warm, scattered with the almonds.
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Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Serve cold, or reheat with a splash of milk until piping hot. Freeze in portions for up to 3 months and defrost overnight in the fridge.
Tip
Lower fat: Use 1 tsp butter, skimmed milk and half the almonds. For vegan option, serve with additional soya yoghurt for protein.
Cost-saving tips
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