Pumpkin and Goat Cheese Halwa

During festivals and special occasions, sweet halwa often finds its way into Indian meals, adding a touch of indulgence to the spread. Popular in many cuisines, halwa didn’t originate in India, it made its way from Central Asia and Persia, brought by traders and travelers. Over time, it became a beloved part of Indian cuisine and culture, transforming into many delicious variations across the country.

Many traditional halwa are made with grains or lentils, like the very popular Sooji Halwa which is often found in celebrations and prayers. But growing up, I remember my grandmother—who I lovingly called Mamaiji—would often make halwa with vegetables. One of my earliest memories of eating bottle gourd (lauki or dudhi) comes from her halwa, which was probably the only way I’d enjoy the vegetable as a child!

I’m excited to share a recipe creation for a decadent, creamy halwa that uses the convenience of pureed pumpkin and goat cheese, creating a delightful blend of flavors. This version is enriched with ghee, nuts, and spices, delivering a warming, festive treat. If you prefer, you can easily substitute goat cheese with ricotta for a similar tangy note. And feel free to use fresh grated pumpkin for a heartier outcome.

What I love most about this recipe is that it’s not overly sweet, unlike some store-bought versions of halwa. The crunchy topping of nuts and raisins fried in ghee adds the perfect finishing touch, creating a balance of texture and flavor.

Check out the recipe below and enjoy this flavorful twist on a classic!