Tested till perfect Sweet Squash Halwa
Sweet Squash Halwa
Photography by Ryan Brook/TC Media

Sweet Squash Halwa

Halwa is a traditional Indian sweet often made with carrots, but this butternut squash version is equally sweet and delicious. Serve the halwa in golden candy cups and top with bits of gold leaf, if desired, for an elegant look. To save time, shred the squash in your food processor.

By Jennifer Bartoli and The Test Kitchen

Source: Canadian Living Magazine: December 2012

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 50 minutes
  • Total time 1 hour 45 minutes
  • Portion size 20 pieces


  • 1 lb 1lbbutternut squashbutternut squashes, peeled, seeded and grated (about 4 cups)
  • 1 cup 1cupgranulated sugar
  • 2 tbsp 2tbspghee or butter, melted
  • 1 tbsp 1tbspall-purpose flour
  • 1 can (370 mL) 1can (370 mL)evaporated milk
  • 1/2 tsp 1/2tspground cardamom
  • 2 tbsp 2tbspchopped pistachio nutpistachio nuts
  • 2 tbsp 2tbspfinely chopped blanched almondblanched almonds
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Pat squash dry. In large saucepan, combine squash with sugar; cook over medium heat, stirring constantly, until almost no liquid remains, about 15 minutes.

Mix ghee with flour until smooth; stir into squash mixture. Add evaporated milk and cardamom; cook, stirring constantly, until mixture resembles stiff mashed potatoes and almost no liquid remains, 20 to 25 minutes.

Scrape into parchment paper–lined 8-inch (2 L) square cake pan; smooth top. Refrigerate until firm, about 1 hour.

With wet hands, shape by 2 tsp into balls. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Top with pistachios and almonds.

Nutritional Information Per piece: about

cal 93 pro 2g totalfat 3g sat. fat 2g
carb 15g dietary fibre 1g sugar 12g chol 9mg
sodium 30mg potassium 127mg

% RDI:

calcium 6 iron 1 vit A 23 vit C 8
folate 3
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