Kasi halwa recipe | poosanikai halwa | white pumpkin halwa is a popular sweet in Tamil brahmin weddings. Kasi halwa recipe with step-by-step pictures.
Kasi halwa | Poosanikai halwa is generally served at Tamil Brahmin weddings. It is either served for the breakfast on the wedding day morning or for the evening tiffin the before day. Though I am not a big fan of sweets, this kasi halwa always impressed me. I love it a lot. I remember those days sitting next to my grandma, who is a huge fan of Kasi halwa. The idea of sitting next to her is she will call the server uncle to put some more halwa for me(as I feel shy) and also she will have one more serving for herself.
A few months back, when we have a small get-together at our home my friend’s mom brought this poosanikai halwa and it was very nice. Later I asked my friend to pass the recipe from her mom. She explained it very clearly and I made it accordingly. It turned out perfect. Let me share the recipe for Kasi halwa | poosanikai halwa.
Also check out Asoka halwa, besan halwa, karupatti karachi halwa, Matar halwa
Kasi halwa recipe
Ingredients
- 2 cups Poosanikai | White pumpkin grated
- ¾ cup Sugar
- 3 tbsp Ghee
- 6 Cashew nuts
- 1 pinch Cardamom powder
- a tinly pinch of Orange food color
Instructions
- Take out the skin and the seeds from the pumpkin. Grate the flesh of the pumpkin in a small grater.
- In a pan add little ghee and fry the cashew nuts till golden brown.
- Keep it aside. In the same pan add the grated pumpkin and cook in a low flame . If the pumpkin has lot of water, just slightly squeeze the water. No need to fully squeeze the water. It is ok if the pumpkin has water in it.
- Cook the poosanikai in a low flame till it becomes soft. It took 10 to 15 minutes to get the pumpkin cooked. Do not proceed if the pumpkin is under cooked.
- Add sugar and the orange food colour.
- After adding sugar the mixture will turn watery. Do not worry, after cooking it will come the right consistency. Keep in a medium flame and add the remaining ghee and stir continuously till you get a glossy texture .
- Cook for few more minutes to get it into halwa consistency and the mixture leaves the sides of the pan. Add cashew nuts and cardamom powder(if adding). Mix well.
- Halwa is ready to serve. You can store it at room temperature for a day and can be stored in the refrigerator for 4-5 days.
Notes
- Take out the skin and the seeds from the pumpkin. Grate the flesh of the pumpkin in a small grater.
- In a pan add little ghee and fry the cashew nuts till golden brown.
- Keep it aside. In the same pan add the grated pumpkin and cook on a low flame. If the pumpkin has a lot of water, just slightly squeeze the water. No need to fully squeeze the water. It is ok if the pumpkin has water in it.
- Cook the poosanikai on a low flame till it becomes soft. It took 10 to 15 minutes to get the pumpkin cooked. Do not proceed if the pumpkin is undercooked.
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- Add sugar and the orange food colour.
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- After adding sugar the mixture will turn watery. Do not worry, after cooking it will come to the right consistency. Keep in a medium flame and add the remaining ghee and stir continuously till you get a glossy texture.
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- Cook for a few more minutes to get it into halwa consistency and the mixture leaves the sides of the pan. Add cashew nuts and cardamom powder(if adding). Mix well.
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- Halwa is ready to serve. You can store it at room temperature for a day and can be stored in the refrigerator for 4-5 days.
Notes:
- If stored in the refrigerator take it out and before serving place it in hot water for a few minutes and serve. Else the sugar must have crystallized and the ghee must be frozen.
- If the pumpkin has a lot of water in it gently take the extra water by very slightly squeezing it. Let the moisture be there. Do not squeeze too much.
- My pumpkin was normal and I didn’t squeeze the water.
- Kasi halwa | pumpkin halwa tastes yummy when served hot.
