Pumpkin Halwa | Lonumedhu

Pumpkin Halwa


How long has it been since you last had barabo halwa? Traditional Maldivian pumkin halwa recipes call for the pumpkin to be grated but since we wanted to make our version as quick and easy as possible, we boiled them instead. Our version is also a bit mild on the sweetness. So feel free to add in as much sugar as you want.


Serves: 2-3



  • 3 cups of pumpkin, skin removed and chopped into small cubes
  • ½ cup sugar
  • 20 cardamom pods
  • 1 ½ cups water (or just enough to cover the pumpkin depending on the size of the pot you use)
  • 1 tbsp. oil



  1. Boil the pumpkin until it’s well cooked. You can test it by using a fork. If it goes through easily then they are cooked.
  2. Drain the pumpkin and then smash them using a fork.
  3. Heat oil in a large pot and once the oil is heated add the pumpkin along with seeds from the cardamom pods.
  4. Turn the heat to low and while stirring occasionally cook the pumpkin for 10 minutes. The pumpkin is going to take on a golden brownish hue.
  5. Add the sugar, mix well and while stirring continue to cook for another 15 minutes or until the mixture looses most of the moisture.


Looking for more Maldivian traditional recipes? Click here to have a look at our collection.

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