Kasi halwa recipe | Poosanikai halwa recipe | White pumpkin halwa recipe
Kasi halwa recipe with step by step photos, Quick and easy to make delicious white pumpkin halwa
Servings: 4
Calories: 447kcal
Ingredients
- 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
2.Do not use yellow pumpkin in this recioe
Nutrition
Calories: 447kcal