Kasi halwa also known as poosanikai halwa, pumpkin halwa or kadoo ka halwa is a traditional sweet made during marriages, festivals or any celebrations in south India. In North India, it is generally made during navaratra fasts. My mother used to make pumpkin halwa and potato halwa during navratras. Whatever quantity she used to make, that was never sufficient. It is so scrumptious that as soon as you put it in the mouth, it melts away, leaving you wanting for the more. Traditionally it is made from white pumpkin, but can be made from yellow pumpkin as well. It consumes little amount of ghee as compared with other halwas, so can be devoured guilt free.
Kasi Halwa Ingredients
| White or yellow pumpkin | 500 grams |
| sugar | 3/4 cup |
| Ghee | 2 tablespoons |
| Cardamom powder | 1/2 teaspoon |
| Raisins | 1 tablespoon |
| Red food color | few drops |
| Cashew | 10-12, fried |
Method:
- Wash and remove the skin of the pumpkin and grate it.
- In a pan, fry the pumpkin without adding water. Pumpkin has lot of moisture that is enough to cook it.
Keep on cooking it on medium flame till the whole of moisture is evaporated.
Now add the ghee and cook further for few minutes. - Add the sugar, mix well and cook until the ghee comes out and floats on top. This will take another 5 min.
- Now add raisins and food color and mix well. Switch off the flame
- Kasi Halwa is ready. Serve it hot or cold decorated with fried cashews.
