Paithay ka Halwa

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Paithay ka Halwa is Pujabi sweet. In Pakistan, paithay ka halwa is cooked in winters. Its key ingredient is a paitha that is also known as Pumpkin. It is a unique and different pudding. It satisfies your tastebuds and leave you in awe by its scrumptious taste.



  • 1 kg pumpkin, peeled and grated
  • 1 liter whole milk
  • 1 cup sugar
  • 1/2 cup ghee
  • 1 tsp cardamom powder
  • 1/4 tsp nutmeg powder
  • 1/4 cup almonds, sliced
  • 1/4 cup pistachios, sliced
  • 1/4 cup cashews, chopped


  1. Heat ghee in a large, heavy-bottomed pan or wok over medium heat.
  2. Add grated pumpkin to the pan and cook for 10-15 minutes, stirring occasionally, until it softens and turns a deeper color.
  3. Add milk to the pan and mix well. Cook for another 20-25 minutes, stirring frequently, until the milk has evaporated and the mixture thickens.
  4. Add sugar to the pan and mix well. Cook for another 5-10 minutes, stirring constantly, until the sugar has dissolved and the mixture thickens even more.
  5. Add cardamom powder and nutmeg powder to the pan and mix well. Cook for another 2-3 minutes.
  6. Add sliced almonds, pistachios, and cashews to the pan and mix well.
  7. Turn off the heat and let the Paithay ka Halwa cool down for a few minutes.
  8. Serve the halwa warm, garnished with more sliced nuts if desired.

Enjoy your delicious Paithay ka Halwa!

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