Kasi halwa is a delicious, melt in mouth sweet prepared with white pumpkin. It is most popular dessert served in Tamil weddings. I have tasted it once in a relative wedding and liked it so much. For this diwali recipes, this is in my do list and have prepared in this weekend. We often don’t eat ash gourd but this is a very good option to have white pumpkin. White pumpkin is a one of the veggies that has large water quantity so you don’t have to add any water or milk to the halwa to make it. This also cooks quickly and shrinks a lot.
Preparation time : 25 minutes
No. of serving : 4
- White pumpkin – 1 medium size
- Jaggery – 1/2 cup
- Ghee – 2 tbsp
- Cashews – 10
- Raisins – 10
- Food color – pinch
- Cardamom – 2
1. Wash, cut into slices, remove seeds and peel the skin of white pumpkin.
2. Grate it using a grater. Lot of water will come while you grate so use a wide bowl. This would approximately come to 2 cups.
3. Heat a pan with ghee and fry Cashews and raisins for a minute. Remove from ghee and keep aside.
4. Add grated white pumpkin along with its water to the ghee in pan. Saute well and cook until the water evaporates and it gets cooked.
5. Now add food color, cardamom and grated jaggery to the pumpkin and stir. The jaggery melts and the mixture becomes loose.
6. Keep stirring and cook in medium flame until it becomes thick and comes together. The halwa will have a glaze leaving ghee on sides.
7. Add fried cashews and raisins to the halwa and mix.
8. Transfer to serving bowl and serve warm.
- Sugar can be used instead of Jaggery.
- A pinch of saffron soaked in warm milk can be added instead of food color.