Kumbala Halwa | How to make Pumpkin Halwa

Kumbala Halwa is a sweet dish with pumpkin you can make for any festival occasion. We use Pumpkin, also called Kumbala in Kanada, in different ways.

This Kumbala Halwa is part of my Mega BM and I wanted something very authentic and regional. I just went with the vegetable name as what the author said and didn't really bother much to check further.

Since the recipe mentioned pumpkin, I went ahead and bought a yellow pumpkin. For the Mega BM, the most cooked vegetable was surely this Kaddu or Pumpkin. Had I known that this payasam called for White pumpkin, I would have surely been happy about it.

So I ended up getting Yellow Pumpkin, which also goes by the same name. Since I had already posted a Pumpkin Kheer and a Pumpkin Halwa, I have adapted the recipe to include it in the regional Thali.

So which variety of pumpkin should be used in this sweet?

The recipe talks about pumpkin. It is Poosanikkai in Tamil, Gummadi Kayi in Telugu. Kumbalanga is a pumpkin in Kanada. Basically, we use the yellow pumpkin. Maybe we can use white pumpkin in this version. Anyway, I ended up with Yellow pumpkin and came up with a new recipe.

Ingredients Used to make Kumbala Halwa

I have used both milk and condensed milk. We use milk for cooking the pumpkin and for the sweetener it is condensed milk. It also lends richness to the halwa.

Recipe

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Kumbala Halwa

Kumbala Halwa is a sweet dish made with pumpkin and can be prepared for any festival occasions. Pumpkin or Kumbala as it is known in Kanada is a vegetable used in different ways.

Course Sweets

Cuisine Karnataka

Keyword Sneak In Some Veggies

By Cook Method Stovetop

By Diet Protein Rich

Dish Type Festival Sweets

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 2 cups

Author Srivalli

Ingredients

• 2 cups Pumpkin / Gummadi Kayi
• 4-5 tsp Ghee
• 2 cups Milk
• 1/4 cup Coconut freshly grated
• 1/2 cup Condensed Milk
• Few Saffron Stands
• Almonds for garnish

Instructions

• Wash and peel the pumpkin skin. Grate it finely.
• Heat a nonstick pan and add 2 tbsp ghee and roast the grated pumpkin for at least 5 to 7 mins until the raw smell leaves.
• Add the fresh coconut and continue stirring for another 5 mins.
• Add milk and simmer till the pumpkin is well cooked.
• Add the saffron to the milk and let it simmer.
• Once the milk is all evaporated, add the condensed milk,
• When the pumpkin is well cooked and the whole mixture is thick and nice, add rest of the ghee.
• Garnish with chopped almonds and few strands of saffron.
• Serve hot or chilled.

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This Kumbala Halwa is part of the Coorg Breakfast Thali which also features Kodava Ellu Pajji, Kootu Curry Kodava style & Kodava Thalia Puttu