Kasi halwa
Kasi Halwa, also known as Ash Gourd Halwa or Poosanikai Halwa, is a popular South Indian dessert that originated in Tamil Nadu. It is a sweet dish made from ash gourd (also known as winter melon or white pumpkin
Tamil Brahmin wedding halwa
Kasi Halwa is a popular sweet served during festivals, weddings, and other special occasions in South India. It is enjoyed both warm and cold, making it a delightful treat for those with a sweet tooth
Should I grate or fine chop?
Grating is the traditional way to make poosanika halwa. To save time I have used an electric chopper. Fine even chopping helps for a faster cooker and smooth halwa.
Can I skip squeezing pumpkin water?
No, don’t skip this step. If you directly cook pumpkin, it might take a long time for the raw smell to go off and also pumpkin to cook. Follow the recipe for the best kasi halwa.
Glossy texture Halwa
To get a perfect glossy halwa we need to follow the cooking process. Use heavy-bottomed pan
Should I always serve the halwa hot?
We have added a lot of ghee for halwa so as the halwa cools down, the ghee would solidify and may turn hard. It is always recommended to warm the halwa before serving for the perfect texture.
Can I add food color to my halwa?
Yes, you can add orange or red food color to the Halwa. I have used saffron. I have to skip food color.
Can I reduce ghee?
Yes, but taste and texture might vary.
Shelf Life of kasi halwa
Best to consume homemade white pumpkin halwa in 2-3 days.
Indian sweet recipes in TMF
Halwa
Diwali special sweets
how to make kasi halwa with step-by-step pictures
1/2 cup sugar 1/4 cup ghee Pinch of saffron 1/8 teaspoon cardamom powder Small Piece edible camphor 5 cashews
Place a plate and add the pumpkin on a colander. squeeze the pumpkin water. Keep the water for cooking pumpkin
Add ghee to the pan and heat
sauté the cashews till they turn golden brown. Transfer and keep aside
In the same pan add the pumpkin; quickly mix
Furthermore, add ghee; mix well and saute till the raw smell guess off and slightly changes color
Boil pumpkin water and add Cook the pumpkin on low - medium flame till it becomes soft
Add ghee; mix well
Furthermore, add sugar and saffron strands; mix well
