Sunday, July 21, 2013

Kasi Halwa/Pumpkin Halwa

 Kasi Halwa is a special sweet usually made on big occasions. A delicious halwa made from white pumpkin. It is easier to make with fewer ingredients. This was the special I made for my son’s birthday today.

White Pumpkin - 1 cup (grated)
Sugar - 1/2 cup
Cashews - few broken
Food color - a pinch
Cardamom powder - 1/2 tsp
Edible Camphor - a tiny pinch(optional)
Ghee - 2tbsp
1.Peel and De-seed the pumpkin completely and grate the inner fleshy part. In a small wok, heat the ghee and add the cashews fry until they are golden in colour.
2. In a wok or kadhai Add 1/2 tbsp of ghee along with grated pumpkin and saute till raw smell leaves. It will leave out water by itself so keep sauting, till it turns soft
3. Once the pumpkin is dry, then add the sugar food color mix well. Increase the heat a little and cook until the sugar melts. Decrease the heat a little and cook until it starts thickening and it will form together as a mass and leave the sides of the pan
4. Once its fully done and comes to a consistency of halwa At this stage, add remaining ghee, roasted cashews, cardamom powder, edible camphor and give a quick stir. Switch off and serve hot/warm.

1 comment:

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