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
grated white pumpkin / ash gourd
A generous pinch of saffron
A pinch of edible camphor
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.
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