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Home » Recipes » All Recipes

Kasi Halwa | White Pumpkin Halwa

Last Updated On: Oct 26, 2019 by Sowmya Venkatachalam

Kasi Halwa | White Pumpkin Halwa
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Kasi Halwa (Pumpkin Halwa) is a famous and traditional dessert in Tamil Nadu made using Ash Gourd (White Pumpkin). This is one of the easiest halwa variety and can be prepared in  very less time.  The amount of sugar and ghee required for this Halwa is also very less compared to other Halwa varieties.

 

It's a great dessert to treat  our family and guests. This can be prepared in home for any celebrations, anniversaries, birthdays and any events as it requires minimum and easily available ingredients, less time and least cumbersome process.

Table of Contents

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    • How to make best tasting Kasi Halwa ?
    • You may also want to try
    • Recipe Card to make Kasi Halwa
  • Kasi Halwa | Poosanikai Halwa | White Pumpkin Halwa Recipe
        • Equipments Needed
    • Ingredients
    • Instructions 
      • Grating the White Pumpkin (Ash gourd)
      • Frying the Cashews
      • Start making the Halwa
    • Video
    • Notes
    • Nutritional Info
    • Method with step by step pictures:

How to make best tasting Kasi Halwa ?

  • Add the sugar after Pumpkin gets cooked - After adding sugar Pumpkin won't get cooked. Please ensure that the pumpkin is cooked before adding the sugar
  • Use Pumpkin water to cook the Pumpkin - While grating the pumpkin it will generate the water (pumpkin juice). I recommend to cook the pumpkin grating along with the juice. If the pumpkin water is not enough you can sprinkle water to enable cooking.
  • Cook in Low to Medium flame - To avoid burning, cook the pumpkin in low-medium flame. Also stir frequently to enable uniform cooking.
  • Serve Hot - For best taste, always serve and enjoy the Kasi Halwa hot.

You may also want to try

  1. Wheat Halwa
  2. Corn Flour Halwa | Karachi Halwa
  3. Badam Halwa
  4. Asoka Halwa

Recipe Card to make Kasi Halwa

Kasi Halwa | White Pumpkin Halwa
Pin Recipe

Kasi Halwa | Poosanikai Halwa | White Pumpkin Halwa Recipe

Course: Sweet
Cuisine: India, South Indian, Tamil Brahmin, Tamil Nadu
Equipments Needed
  • Heavy Bottomed Pan
  • Vegetable Scraper
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 people
Calories: 228kcal
Author: Sowmya Venkatachalam
Kasi Halwa is a popular Halwa in Tamil Nadu made using white pumpkin (ash gourd). It's commonly served in Tamil Brahmin marriages. It's glossy, ghee dripping texture and very colorful (due to the color being added). Kasi Halwa is easy to prepare and very tasty.
Print Recipe

Ingredients

  • 1 cup Ash gourd (Kumbalanga / Poosanikkai) grated
  • ½ cup Sugar
  • 2 tablespoon Ghee
  • ¼ teaspoon Cardamom Powder
  • 1 pinch Saffron Threads We can use Food color instead
  • 6-8 nos Cashews

Instructions 

Grating the White Pumpkin (Ash gourd)

  • Peel the white pumpkin and remove seeds. Start grating the pumpkin using vegetable scraper. Measure the grated pumpkin along with the pumpkin water. We don’t need to squeeze the water as we need it to cook the grated pumpkin before adding sugar.

Frying the Cashews

  •  Heat a pan and add ½ teaspoon of ghee and add cashews and fry them till they turn golden brown color. Take the fried cashews aside

Start making the Halwa

  • Lower the flame and add another teaspoon of ghee. Add grated pumpkin and saute them till the raw smell goes off. Cover the pan with a lid and cook the pumpkin till they become soft
  • Keep checking every few minutes to ensure that pumpkin has enough water to cook. Pumpkin usually have enough water by itself to cook. If its becoming dry then you can sprinkle water if required.
  • When the pumpkin is cooked, add sugar, kesar powder (Optional) and mix well. Adding sugar dilutes the mixture. No need to panic just keep stirring in medium flame
  • When the pumpkin turns glossy and starts to combine well, add cardamom and ghee and mix well and keep stirring till the ghee is absorbed well into the halwa
  • Finally add fried cashews and mix well and remove from flame
  • Serve the yummy Kasi Halwa (White Pumpkin Halwa) hot.

Video

Notes

  • I have not added the color while cooking. But you can add pinch of food color if you like it

Nutritional Info

Nutrition Facts
Kasi Halwa | Poosanikai Halwa | White Pumpkin Halwa Recipe
Amount Per Serving (1 bowl)
Calories 228 Calories from Fat 108
% Daily Value*
Fat 12g18%
Cholesterol 28mg9%
Protein 7g14%
Calcium 23mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with step by step pictures:

  • Peel the white pumpkin and remove seeds. Start grating the pumpkin using vegetable scraper. Measure the grated pumpkin along with the pumpkin water. We don’t need to squeeze the water as we need it to cook the grated pumpkin before adding sugar. We don't need to squeeze the water as we need it to cook the grated pumpkin before adding sugar.
  • Heat a pan and add ½ teaspoon of ghee and add cashews and fry them till they turn golden brown color. Take the fried cashews aside
  • Add another teaspoon of ghee and add grated pumpkin and saute them till the raw smell goes off. Cover the pan with a lid and cook the pumpkin till they become soft
  • When the pumpkin is cooked, add sugar, kesar powder and mix well. Adding sugar dilutes the mixture. No need to panic just keep stirring in medium flame
  • When the pumpkin turns glossy and starts to combine well, add cardamom and ghee and mix well and keep stirring till the ghee is absorbed well into the halwa
  • Finally add fried cashews and mix well and remove from flame
  • Serve the yummy Kasi Halwa (White Pumpkin Halwa) hot.
Kasi Halwa | White Pumpkin Halwa
Kasi Halwa | White Pumpkin Halwa
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About Us

Hi! I'M SOWMYA.

Welcome to Subbus Kitchen!
I’m an IT professional with a passion for cooking. Inspired by my mother-in-law Subbalakshmi’s culinary wisdom and supported by my husband Venkatachalam, Subbus Kitchen celebrates flavors, heritage, and the joy of cooking!

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