White pumpkin, or safed petha, is a large, pale green to white vegetable with a soft, watery texture. It's commonly used in curries, lentil dishes, and sweet preparations like petha or halwa. This vegetable absorbs spices and flavors well, making it suitable for both savory and dessert recipes. When cooked, it becomes tender and blends smoothly with other ingredients. Choose pumpkins that are firm, heavy, and unbruised. White pumpkin is often featured in regional cuisine, especially in fasting or light meals due to its subtle flavor and versatility in both home-style and festive dishes.
 
Recipe You Should Definitely Try:
 
How to Make Petha Halwa – White Pumpkin Halwa
 
 Ingredients:
 
Grated white pumpkin (safed petha) – 2 cups (peeled, deseeded)
Ghee – 2 tbsp
Milk – 1 cup
Sugar – ½ to ¾ cup (adjust to taste)
Cardamom powder – ½ tsp
Cashews & almonds – 1 tbsp, chopped
Raisins – 1 tbsp (optional)
 
 Method:
 
Prep the pumpkin:
Peel, deseed, and grate the white pumpkin. Squeeze out excess water (optional but helps reduce cooking time).
Cook pumpkin:
In a heavy-bottomed pan or kadhai, heat 1 tbsp ghee. Add the grated pumpkin and sauté for 5–6 minutes until the raw smell goes away.
Add milk & cook:
Pour in the milk and cook on medium heat, stirring often, until the mixture thickens and the pumpkin absorbs the milk.
Add sugar & cardamom:
Add sugar and continue to stir. The mixture will loosen at first and then start thickening again. Add cardamom powder.
Add nuts:
In a small tadka pan, heat remaining ghee and roast the nuts and raisins. Mix them into the halwa.
Final touch:
Cook until the halwa becomes glossy and leaves the sides of the pan. Serve warm or chilled.
 
 Pairs With:
 
Perfect as a standalone dessert, or with a festive thali during Navratri or vrat days.