KASI HALWA / WHITE PUMPKIN HALWA (POOSANIKKAAI HALWA)

KASI HALWA / WHITE PUMPKIN HALWA (POOSANIKKAAI HALWA)

Poosanikkaai halwa/Kasi halwa(White pumpkin halwa) is a easy and tasty halwa recipe which requires minimal ingredients only. Actually this halwa is served commonly in south Indian weddings also.

My sister is expert in making this halwa, she made this halwa many times than me.

It is much simple when compared to our traditional wheat halwa and it requires lesser ghee than wheat halwa.

The only time consuming part in making of this kasi halwa is shredding the white pumpkin. Other than that, it is very easy to make.

White pumpkin and sugar are the major ingredients of this halwa.

Ok now coming to the recipe.

VIDEO RECIPE:

            KASI HALWA/WHITE PUMPKIN HALWA

(POOSANIKKAAI HALWA)

RECIPE TYPE: SWEET | CUISINE: SOUTH INDIAN |

PREPARATION TIME: 15 MIN | COOKING TIME: 15 MIN

                                                                                              

METHOD:

First peal the skin of the white pumpkin and remove the center part with seeds.

Then finely grate it. Discard the last pieces if anything left out. Because the grated pumpkin should be of same size, then only the texture of halwa will be great and will be evenly cooked.

Squeeze the grated pumpkin and to remove excess water. It will reduce the cooking time. No need to squeeze fully, little water is require to get it cooked.

Then in a heavy bottomed pan heat a tablespoon of ghee and add the cashews and let it roast.

Then remove and keep aside.

In the same pan add some more ghee and grated white pumpkin. Sauté it well in low medium flame for around 5 to 7 minutes. Close the lid and cook and stir in between to avoid burning at the bottom.

 Once it cooked completely, i.e., the pumpkin will be soft, add the sugar and stir continuously. Add the cardamom powder, saffron strands and color powder .Stir well.

Add the ghee little by little in between and stir continuously. The heat should be medium.

Once it comes together you can see white spots in the bottom side while stirring. Add the roasted cashews and stir.

Yummy kasi halwa is ready. Serve.

NOTES:

If you prepare in bulk you can cut the white pumpkin as pieces and cook in water. Then drain the water and let it cool a bit. Then grind in mixer grinder. Don’t grind it as smooth paste, just give few pulse. Then sauté in ghee for few minutes and follow the same procedure as said above.

You can use yellow color also instead of orange, or completely skip and use only saffron for color.

You can use a pinch of edible camphor for different flavor.  

Do try this recipe and please don’t forget to give your feedback in comments.

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