Kasi halwa recipe | Poosanikai halwa recipe | White pumpkin halwa recipe

Kasi halwa recipe with step by step photos. An easy to make delicious white pumpkin halwa recipe with in 20 minutes. Kasi halwa or poosanikai halwa is a very popular sweet or snack. Kasi halwa is very important dish in Tambrahm wedding feast. It is usually served on the wedding eve with Mysore bonda and coffee.

I wanted t0 try kasi halwa for a long time. I saw chef Venkatesh bhat’s kasi halwa recipe long time before and noted the same. I got to try it last week only but. We need very few simple ingredients to make kasi halwa. White pumpkin, sugar, ghee, nuts and saffron are the ingredients. We do not even need food color to make this poosanikai halwa.

To make kasi halwa recipe select white pumpkin that is not very tender. It has to be fully grown and heavy to get that chewy texture in halwa. The only time consuming task in this kasi halwa is peeling, grating and squeezing the pumpkin. Once that is done, just stirring for 10 minutes is required to make this pumpkin halwa.

The texture of this halwa is much better on the second day but it tastes wonderful when eaten hot :P Serve kasi halwa with a spicy snack like bajji and coffee for a nice evening tiffin.

If you are looking for more halwa recipes badam halwa,  ashoka halwa, pumpkin halwa recipes.

kasi halwa recipe card below:

Kasi halwa recipe | Poosanikai halwa recipe | White pumpkin halwa recipe

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Harini

Kasi halwa recipe with step by step photos, Quick and easy to make delicious white pumpkin halwa

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine Indian

Servings 4

Calories 447 kcal

1 CUP = 250 ml

Ingredients

  

1x2x3x

• ▢ 1 cup grated white pumpkin / ash gourd
• ▢ 1 cup sugar
• ▢ 4 tablespoons ghee
• ▢ 2 tablespoons broken cashews
• ▢ A generous pinch of saffron
• ▢ A pinch of edible camphor
• ▢ 1/2 teaspoon cardamom powder

Instructions

 

• Peel, grate and squeeze the water thoroughly from white pumpkin. Now measure one cup from that.
• reserve the pumpkin juice
• Heat 1 tablespoon ghee and fry the cashews. Reserve the cashews along with ghee for garnish.
• Now add the pumpkin juice to the same pan and bring to a boil.
• Add the grated pumpkin and mix well. Cook thoroughly till all the water is absorbed.
• Add sugar, saffron and mix well. Stir and cook well for 10 minutes. The mixture will thicken and leave the sides of the pan.
• Add ghee one tablespoon at a time and mix. Once the ghee leaves the halwa, add edible camphor and cardamom powder.
• Add the cashews with ghee.Mix well and remove from flame. Serve warm or at room temperature.

Notes

1. It is important ti squeeze the water from pumpkin to get a slight crunchy texture in halwa.
2.Do not use yellow pumpkin in this recioe

Nutrition

Calories: 447kcal

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Kasi halwa recipe with step by step photos.

Peel, grate and squeeze the water thoroughly from white pumpkin. Now measure one cup from that.

reserve the pumpkin juice.
Heat 1 tablespoon ghee and fry the cashews. Reserve the cashews along with ghee for garnish.
Now add the pumpkin juice to the same pan and bring to a boil.

Add the grated pumpkin and mix well. Cook thoroughly till all the water is absorbed.

Add sugar, saffron and mix well. Stir and cook well for 10 minutes. The mixture will thicken and leave the sides of the pan.

Add ghee one tablespoon at a time and mix. Once the ghee leaves the halwa, add edible camphor and cardamom powder.

Add the cashews with ghee.Mix well and remove from flame. Serve  warm or at room temperature.