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.
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!