Chef Ranveer Brar shares easy raw pumpkin halwa recipe: A dish that boosts immunity in changing weather

Ingredients for raw pumpkin halwa

• ⅓ cup ghee
• 3-4 cloves
• 1 green cardamom
• 1½ kg white pumpkin, grated
• 150 gm fresh turmeric root, grated
• 1 cup jaggery
• A pinch of salt
• ½ tsp crushed black pepper
• ¼ tsp dried ginger powder
• Sliced pistachios (for garnish)

Method of preparation

1. First, prepare the pumpkin. Peel the vegetable, cut it into quarters and scoop out the seeds. Then, grate it and keep aside for use.
2. Next, peel the turmeric root. Grate it along with the pumpkin, and keep aside for later.
3. Now, set a kadai on the flame. Add the ghee, and when it melts, add cloves, green cardamom, grated white pumpkin and grated turmeric root. Sauté the mixture for 25 to 30 minutes, stirring continuously.
4. After the pumpkin has been completely cooked, add the jaggery to the kadai, stirring all the while.
5. Now add salt, crushed black pepper, dried ginger powder and continue cooking until everything comes together or sauté for 10 to 12 minutes.
6. Take the kadai off the heat and let it cool. Serve the pumpkin halwa in a bowl, garnished with sliced pistachios. Enjoy.

About Ranveer Brar

Ranveer Brar is an Indian celebrity chef, restaurateur, television personality, author and actor. Best known for hosting popular cooking shows and serving as a judge on MasterChef India, he began his culinary journey after graduating from a hospitality institute in Lucknow. With nearly three decades of experience, Brar has become one of India’s most recognised chefs, celebrated for blending traditional Indian flavours with modern cooking techniques.