Kerala Style Pumpkin Halwa (Mathanga Halwa / Mathanga Vilayichathu)

If you’re craving a sweet, authentic Kerala-style dessert that’s perfect for festive occasions or a simple treat, look no further than Mathanga Halwa, also known as Mathanga Vilayichathu. This traditional pumpkin dessert uses simple ingredients like pumpkin puree, jaggery, and coconut milk to create a delicious, melt-in-the-mouth halwa. In this blog post, we’ll walk you through everything you need to know about making this authentic dish at home, including tips for achieving the best texture and flavor.

What is Kerala Style Pumpkin Halwa?

Kerala Style Pumpkin Halwa, or Mathanga Halwa, is a traditional sweet dish from Kerala, South India. Made with locally grown pumpkin (mathanga), coconut milk, and jaggery, this dessert is a staple during festivals and celebrations. The name “Mathanga Vilayichathu” refers to the process of slow-cooking pumpkin with jaggery, ghee, and coconut milk until it reaches a rich, thick consistency. The flavors of coconut, cardamom, and ghee create a uniquely authentic Kerala taste that’s hard to resist.

Why You’ll Love This Recipe

• Authentic Flavor: The use of coconut milk and jaggery gives this halwa a rich, authentic flavor that represents the essence of Kerala cuisine.
• Healthy Ingredients: Pumpkin is not only flavorful but also packed with nutrients like vitamins A and C. Combined with jaggery, a healthier alternative to refined sugar, this dessert offers a nutritious treat.
• Versatile Dessert: Whether you’re preparing a sweet treat for special occasions or enjoying it as an everyday dessert, Mathanga Halwa is versatile and can be served hot or cold.

How to Make Kerala-Style Pumpkin Halwa

Kerala Style Pumpkin Halwa (Mathanga Halwa / Mathanga Vilayichathu)

Kerala Style Pumpkin Halwa (Mathanga Halwa / Mathanga Vilayichathu) is a traditional South Indian dessert made by cooking pumpkin puree with jaggery, coconut milk, and ghee. The mixture is sautéed and thickened until it forms a rich, melt-in-the-mouth consistency. Flavored with cardamom and garnished with fried cashews and raisins, this sweet treat is perfect for festivals and special occasions. It's a delicious way to enjoy the authentic flavors of Kerala cuisine, combining the sweetness of pumpkin with the creamy richness of coconut.

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Course Dessert

Cuisine Indian

Servings 12

Ingredients

  

• 2 1/2 cups pumpkin puree
• 500 grams jaggery melted to form a syrup
• 1/2 cup rice flour
• 1 tbsp corn flour
• 3/4 cup thick coconut milk
• 10-12 cashews
• 2 tbsp raisins
• 1/2 tsp cardamom powder
• 3-4 tbsp ghee

Instructions

 

Prepare the Pumpkin Puree:

• Cook the pumpkin using any method (grating, steaming, or roasting) and blend it into a smooth puree.

Fry the Cashews and Raisins:

• In a large, heavy-bottomed pan, heat 1-2 tablespoons of ghee. Fry the cashews and raisins until golden brown. Remove them from the pan and set aside.

Cook the Pumpkin Puree:

• Into the same pan, add the pumpkin puree. Sauté for 6-8 minutes until the color darkens slightly.

Prepare the Batter:

• In a separate bowl, combine the thick coconut milk, jaggery syrup, rice flour, and corn flour. Whisk thoroughly to make a smooth, lump-free mixture.

Combine the Mixtures:

• Pour the coconut milk mixture into the pan with the pumpkin puree. Stir quickly and continuously to combine everything well. The mixture will start to thicken as it heats. Keep stirring to avoid lumps.

Cook the Halwa:

• Continue cooking for 8-10 minutes, stirring constantly until the mixture reaches a soft dough-like consistency. If needed, add more ghee to prevent sticking.

Reduce and Check Consistency:

• Cook until the halwa reduces to about one-third of its original volume. The ghee will begin to separate and collect around the edges. The halwa is done when it pulls away from the sides of the pan and can be rolled into a ball with the spatula.
• Tip: Take a small piece with a spoon, let it cool, and try to roll it. If it doesn’t stick to your hands, the halwa has reached the right consistency.

Remove Excess Ghee:

• If there’s excess ghee, strain it off before transferring the halwa to a tray.

Cool and Serve:

• Let the halwa cool down, then cut into pieces or serve as desired. Enjoy your delicious Kerala-style pumpkin halwa!

Keyword Mathanga Vilayichathu, Pumpkin dessert with jaggery

Ingredients for Mathanga Halwa (Traditional Kerala Pumpkin Dessert)

To make this authentic Kerala pumpkin dessert, you’ll need the following ingredients:

• Pumpkin Puree: Use 2 1/2 cups of freshly prepared pumpkin puree. For an authentic flavor, choose a sweet variety of pumpkin.
• Jaggery: 500 grams, melted into a syrup. Jaggery adds a rich caramel flavor, making it the ideal sweetener for this traditional dish.
• Coconut Milk: 3/4 cup of thick coconut milk gives the halwa its signature creamy texture and flavor. Using fresh coconut milk enhances the taste, but you can also use store-bought if needed.
• Ghee: 3-4 tablespoons. Ghee adds richness and depth to the halwa. You may add more as needed during the cooking process.
• Cashews and Raisins: 10-12 cashews and 2 tablespoons of raisins, fried in ghee for added texture and flavor.
• Cardamom Powder: 1/2 teaspoon. This classic Indian spice adds a warm, aromatic touch.
• Rice Flour and Corn Flour: These thickeners help achieve the right halwa consistency.

Step-by-Step Guide for Making Mathanga Halwa

To make the perfect Kerala-style pumpkin dessert, follow these steps for a smooth and delicious outcome:

1. Prepare the Pumpkin Puree
   For the best flavor, cook the pumpkin using your preferred method (roasting, steaming, or grating). The puree should be smooth and free from lumps. This forms the base of the halwa.
2. Cook the Pumpkin Puree
   In a heavy-bottomed pan, heat some ghee and add the pumpkin puree. Sauté for 6-8 minutes until the color deepens, indicating the raw flavor has cooked out. The ghee helps bring out the natural sweetness of the pumpkin.
3. Prepare the Jaggery Mixture
   In a bowl, whisk together coconut milk, jaggery syrup, rice flour, and corn flour to create a smooth, lump-free batter. This will blend with the pumpkin puree and thicken the halwa.
4. Combine and Cook
   Pour the jaggery and coconut milk mixture into the pan with the pumpkin puree. Stir continuously to avoid lumps as the mixture heats and begins to thicken. Cook until the mixture reaches a dough-like consistency.
5. Add the Fried Cashews and Raisins
   Once the halwa thickens, add the fried cashews and raisins along with the cardamom powder. Continue cooking until the halwa reduces in volume, and the ghee starts separating from the mixture.
6. Check for the Right Consistency
   The halwa is ready when it pulls away from the sides of the pan and can be rolled into a ball without sticking. If necessary, add a little more ghee to prevent sticking and achieve the perfect texture.

Preparing the Pumpkin Puree

For this recipe, it’s best to use sweet pumpkin. Look for one with tough skin and no green spots. The skin will start to dull as it ripens. You can find this type at Indian grocery stores. Prepare it like any winter squash—peel, slice, and remove the seeds. You can either grate, steam or roast it until it’s fork-tender.

Grating the Pumpkin

Grate the pumpkin using a box grater. Sauté it in ghee until the raw smell disappears. Once it’s fully cooked, you can add the other ingredients.

Roasting the Pumpkin in the Oven

1. Rinse the pumpkin and cut off the top. Slice it in half and remove the seeds and fiber.
2. Brush the cut sides with vegetable oil and place them face down on a baking pan lined with parchment paper.
3. Bake at 350°F for about an hour or until a knife easily pierces the flesh.
4. Let it cool, then peel off the skin or scoop out the flesh. Blend the flesh in a food processor until smooth. Store it in the refrigerator until ready to use.

Steaming the Pumpkin

1. Rinse the pumpkin, cut off the top, and slice it in half. Remove the seeds and fiber.
2. Cut the pumpkin into large chunks and place them in a steamer.
3. Steam for 10-12 minutes, or until the pumpkin is fork-tender.
4. Let it cool, then scoop out the flesh and blend it into a puree using a food processor. Refrigerate until needed.

Tips for Making the Best Mathanga Halwa

• Use Fresh Pumpkin: Fresh pumpkin puree delivers the best flavor and texture. Avoid canned pumpkin, as it may have added preservatives and a different consistency.
• Adjust the Sweetness: Jaggery has a rich, deep flavor, but if you prefer a milder taste, you can reduce the amount slightly or adjust to taste.
• Consistency is Key: Stir continuously to prevent lumps and ensure a smooth, creamy halwa. The mixture should reduce to about one-third of its original volume before it’s ready.
• Use Fresh Coconut Milk: If possible, use fresh coconut milk to achieve an authentic Kerala taste. If using canned, opt for the thickest variety available.

FAQ Section: Common Questions About Kerala Style Pumpkin Halwa

Health Benefits of Pumpkin Halwa

Mathanga Halwa isn’t just a delicious treat; it’s also packed with nutrients. Pumpkin is rich in vitamins A and C, which support eye health and boost the immune system. Jaggery, a natural sweetener, contains iron and minerals, making it a healthier alternative to refined sugar. The use of coconut milk adds healthy fats that provide a creamy texture and enhance flavor.

Why Make Mathanga Halwa at Home?

Making Mathanga Halwa at home allows you to control the ingredients, sweetness level, and consistency, ensuring you get an authentic Kerala taste. It’s also a great way to explore traditional South Indian desserts and introduce your family to the flavors of Kerala cuisine.

If you enjoyed this recipe, be sure to explore more traditional Kerala sweets and desserts on our blog. Don’t forget to share your experience making Mathanga Halwa and let us know how it turned out!

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