Kasi Halwa Recipe / White Pumpkin Halwa Recipe

Kasi Halwa recipe with step by step photos. Kasi Halwa is a popular and traditional dessert in Tamil Nadu made using White Pumpkin (Ash Gourd). This healthy and sweet dessert is commonly served in South Indian – Tamil marriages. It can be prepared at home for any event easily even at the last minutes as it requires very less ingredients that are available in our kitchen. So friends, try this out and share your comments!

Finally, you may also like my other Diwali sweets and savories recipes like Traditional Mysore Pak, Milk Halwa, Rava Ladoo, Boondi Ladoo, Pineapple Kesari, Badam Burfi, Carrot Halwa, Pumpkin Halwa, Beetroot Dates Halwa, Badam Kheer, Rasmalai Recipe, Milk Peda, Gulab Jamun, Kalakand, Kesari, Custard Halwa, Sweet Boondi, Kara Boondi, Butter Murukku, Thenkuzhal Murukku, Saffron Butter Cookies, Paruppu Vadai, Mixture Recipe and Urad Dal Vadai.

Kasi Halwa Recipe 2020-12-18 03:15:07

Kasi Halwa Recipe / White Pumpkin Halwa Recipe

Serves 4
Prep Time: 00:15
Cook Time: 00:30
Total Time: 00:45

Ingredients

• 1 kg white pumpkin
• 250 grams grated pumpkin
• 140 ml pumpkin water
• 1/2 cup sugar
• dash saffron
• a pinch salt
• 3 tsp ghee
• 1/4 tsp cardamom powder
• 1/4 tsp lemon juice
• 1 tbsp ghee
• 10 cashews

Instructions

• Wash and remove the green part and soft part with seeds of the pumpkin.
• Then grate and squeeze gently and reserve the water as we need it to cook.
• Measure the squeezed pumpkin and its water. (For one cup squeezed pumpkin, add 1/2 cup sugar and 140 to 150 ml pumpkin water)
• Heat a pan with reserved pumpkin water over medium heat.
• When it starts to boil, add grated pumpkin , cover and cook over low heat for 12 to 15 mins or until cooked.
• When the pumpkin is cooked, add sugar and mix well. Adding sugar dilutes the mixture. Don't worry. Just keep stirring over medium heat.
• Further, add a pinch of salt and saffron and mix well.
• When the pumpkin turns glossy, add ghee and cardamom powder.
• Mix well till the ghee is absorbed well into the halwa.
• Also, add 1/4 tsp lemon juice and mix well.
• Meanwhile, heat a small pan with 1 tbsp ghee over low heat.
• When the ghee melts, add cashews and fry them till they turn golden brown.
• Pour the ghee with cashews over the kasi halwa and mix well.
• Remove from the heat and serve the yummy Kasi Halwa hot.

By Santhi Therese
The Indian Claypot

Wash and remove the green part and soft part with seeds of the pumpkin.

Then grate and squeeze gently

and reserve the water as we need it to cook. Measure the squeezed pumpkin and its water. (For one cup squeezed pumpkin, add 1/2 cup sugar and 140 to 150 ml pumpkin water)

Heat a pan with reserved pumpkin water over medium heat.

When it starts to boil,

add grated pumpkin,

cover and cook over low heat for 12 to 15 mins or until cooked.

When the pumpkin is cooked, add sugar and mix well. Adding sugar
dilutes the mixture. Don’t worry. Just keep stirring over medium heat.

Further, add a pinch of salt and saffron and mix well.

When the pumpkin turns glossy, add ghee

and cardamom powder. Mix well till the ghee is absorbed well into the halwa.

Also, add 1/4 tsp lemon juice and mix well.

Meanwhile, heat a small pan with 1 tbsp ghee over low heat. When the
ghee melts, add cashews and fry them till they turn golden brown.

Pour the ghee with cashews over the kasi halwa and mix well.

Remove from the heat and serve the yummy Kasi Halwa hot.