Kasi Halwa | White Pumpkin Halwa
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.
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.
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.
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Recipe Card to make Kasi Halwa
Kasi Halwa | Poosanikai Halwa | White Pumpkin Halwa Recipe
Equipments Needed
- Heavy Bottomed Pan
- Vegetable Scraper
Servings: 4 people
Calories: 228kcal
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 tbsp Ghee
- ¼ tsp 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 1/2 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 1/2 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.
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Mami, i tried the recipe but pumpkin didnt cook enough. How can I alter this ? Can I pressure cook the halwa, will it make it better?
I didn’t know how to find if pumpkin is cooked enough. And also didn’t know exactly when sugar is cooked enough to add ghee. The halwa became crunchy and hard when it cooled down. Amy help on what I could have done wrong
You have cooked it for so long that sugar got crystallized and made the halwa crunchy. The pumpkin gets cooked easily in its own juice within 10 mins. Then we can add sugar and keep stirring till we get a glossy texture. Then add ghee and cook for 2-3 mins in low flame. If you stir the halwa you can see the halwa got thicker without sticking to sides of pan. Switch off the flame and pour in serving bowl. The more we keep halwa in same pan, sometimes the heat of the pan makes it cook further till it cools down.