Kasi Halwa is a delicious South Indian sweet made of white pumpkin/vellai poosani/ash gourd. This is a melt in the mouth halwa which is served in the South Indian weddings.
The texture of this halwa is glossy and it is colorful (due to the food color added) which will appeal to your eyes and you can see the ghee oozing out of the halwa when served. This is a simple recipe that can be prepared within half an hour. The main ingredients used are grated white pumpkin, sugar, and ghee.
You will not require a large quantity of ghee as we use in other halwa. For two cups grated pumpkin, we require only 3 tbsps of ghee. Traditionally food color(Kesari powder) is used to get the bright vibrant color. Instead of using food color I have added Saffron strands to get the color. Now let us see how to prepare this recipe.
Enjoy the video of Kasi Halwa. Subscribe for more videos.
- 2 cups White Pumpkin/Ash Gourd grated
- 1 cup Sugar
- 1 pinch Saffron
- 1 tsp Cardamom powder
- 10 Cashews/Mundiri broken into two
- 3 tbsp Ghee
- 1 pinch salt
- 1 tsp Lemon juice
- Cut the pumpkin. Peel the skin. Discard the seeds and grate it and set aside.
- Heat a pan and add 2 tbsp of ghee. Roast the cashews until golden brown. Once done remove it and set aside.
- In the same ghee add grated pumpkin and saute for a min. Now close the lid and cook the pumpkin for 10-15 mins until it becomes soft and well cooked. Mix in between twice or thrice.
- Then add sugar and saute well. One sugar added the mixture becomes watery. Cook for another 5 mins.
- Now add salt (salt enhances the sweet taste), saffron strands and cook further until it turns thick consistency. Add cardamom powder, and lemon juice(lemon juice is added so that sugar will not get crystalized.).
- At last, add a tbsp of ghee, cashews and mix well. Kasi Halwa is ready, serve it hot or chilled.
- Instead of sugar, you can add palm jaggery or jaggery.
- I have used saffron strands to get a vibrant color, if you don't have one, you can add food color too.
- I did not add any extra water while cooking the pumpkin. Water in the pumpkin itself was enough to cook.
Delicious melt in the mouth Kasi Halwa is ready to relish.
If you found this post useful, I would love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!
Leave a Reply