Kasi Halwa | Poosanikai Halwa | White Pumpkin Halwa Recipe
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.
Prep Time15 mins
Cook Time30 mins
Total Time30 mins
Servings: 4 people
Heavy Bottomed Pan
- 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
Grating the White Pumpkin (Ash gourd)
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.
- I have not added the color while cooking. But you can add pinch of food color if you like it
Serving: 1bowl | Calories: 228kcal | Protein: 7g | Fat: 12g | Cholesterol: 28mg | Calcium: 23mg