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Monday, February 25, 2013

Kasi Halwa - Poosanikai Halwa Recipe

Kasi Halwa Recipe
Kasi(Kashi) Halwa / Pumpkin Halwa - I made this halwa during last diwali but somehow other sweets took priorities so thought to post it before this diwali atleast :) You can make this halwa in both ways with or without milk but I personally prefer the no milk version.Does anyone know why it is called kasi halwa?
Kasi Halwa Recipe
The first time when I made I was in a hurry to pack it to my friend place so the clicks didnt come to my expectation so made it again the next week to post it here.This halwa is delicious and melt in the mouth texture, I added only little ghee so can make this guiltfree halwa anytime.

Kasi Halwa Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Sweet | Recipe Cuisine: South Indian

White Pumpkin - 1 cup(grated)
Sugar - 1/2 cup
Cashews - 5 broken
Food color - a pinch
Cardamom powder - 1/8 tsp
Edible Camphor - a tiny pinch(optional)
Ghee - 1.5 tbsp
Water - 1/4 cup

Method:

  1. Peel off the outer skin of pumpkin and grate the inner fleshy part.Measure it and keep aside. In a pan add a tsp of ghee and roast the cashews till golden brown,set aside.Dont disacrd the juice measure, add it along with the veggie.
    How to make kasi halwa - Step1
  2. Add 1/2 tbsp of ghee along with grated pumpkin and saute till raw smell leaves. It will leave out water by itself so keep sauting, cook covered till it turns soft. Then add sugar,food color mix well.If the water isnt sufficient for the veggie to get cooked then add 1/4 cup water.
    How to kasi halwa - Step2
  3. Once pumpkin turns mushy and gets cooked well(it will be glossy and transparent), the next stage it will form together as a mass and leave the sides of the pan. At this stage, add remaining ghee,roasted cashews, cardamom powder,edible camphor and give a quick stir.Switch off and serve hot/warm.
    How to make kasi halwa - Step3
I love it both hot and even cold! :)
Poosanikai Halwa Recipe

My Notes:

  • Dont add more edible camphor than mentioned quantity as it will overpower the halwa.
  • Make sure raw smell is completely nil and the veggie is half cooked atleast only then add sugar.As after sugar is added the veggie will not get cooked well.
  • If you prefer a more greasy/richer version for 1 cup you can add 5 tbsp of ghee.
  • Also if you want to add milk add 1/2 - 3/4 cup milk after the veggie is partially cooked.If you are adding milk then adding 2-3 strands of saffron is a match made in heaven :)
Kasi Halwa


Written by: SHARMILEE J

32 comments:

  1. wow sharmi...This looks too mouthwatering!!! Nice color & texture :)
    Prathima Rao
    Prats Corner

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  2. The colour is simply tempting Sharmi.. Badly craving for this.

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  3. Looks so so tempting and perfect texture. Long time since i had. Loved the cliks a lot!

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  4. Look at the tempting colour and texture! send me a bowl dear!!

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  5. Wow, too tempting, very beautiful click. Perfect texture.

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  6. it has been a while since I had this.. Looks great

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  7. wow.. looks mouthwatering.. like its texture and color.. i once tried this with milk.. it was mushy.. i didnt get this perfect texture.. will try ur method sometime.. :) wonderful clicks..

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  8. One of my most fav sweet, love this a lot and feel like having this now. Perfect texture and clicks

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  9. Wowww... I love this halwa.. looks absolutely tempting and inviting.. beautiful snaps too :)

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  10. Hi Sharmi,

    Thanks for this recipe. I have always seen this Halwa only in White colour, but urs definitely is the nicer version. Isnt this the same as Agra Petha?

    One doubt - How long does it take for the raw smell of the Pumpkin to leave?

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  11. lovely color...looks perfect and mouthwatering
    http://foody-buddy.blogspot.com/

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  12. I tried this today and it came out well...tasted awesome. Thanks for the recipe:)

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  13. ITs famous in Kumbakonam side :) my guess is " most of the marriage{brahmin} they prepare this halwa for kasi yatra , so it becomes kasi Halwa" not sure ! i wll ask amma and update u !

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  14. perfect and delicious!!! one curious question is why have u kept the jewels in the background????
    Sowmya
    Ongoing Event - Dish it out - Lentils & Garlic
    Ongoing Event - Know Your Dairy - Cheese
    Ongoing Event - What is with my Cuppa?

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    Replies
    1. Nothing in specific just to give a traditional look :)

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    2. I love the blurry addition of jewels in the background , makes it look so authentic :) Nice styling!

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  15. wow..u got the right texture n consistency...halwa come out so well n looks very delicious n tempting!

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  16. Hi

    In Kannada, we call this Damrod!

    I prepared this for Dussehra last year...

    http://nerdycatalogblog.blogspot.in/2012/10/damrod-recipe.html

    Of course with your food coloring - it looks so much more tempting than mine :)

    The moment I saw your pic, I wondered how you managed to get such a wonderful color :)Great yummy looking clicks as always Sharmi

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  17. Wow....wonderful presentation & yummy halwa....:-)

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  18. Looks mouth watering now i very eager to prepare!

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  19. Hi sharmi
    Yesterday i tried out your kasi halwa and Paneer kheer recipe..Both was a hit...Thank u

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  20. Hi Sharmi
    Yesterday i tried out your kasi halwa and Paneer kheer recipe...Both was a hit...Thanks a lot... Keep up the good work

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  21. Looks yummy!
    One name of pumpkin is Kashiphal. May be thats why it is called as Kasi halwa.

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  22. Thanks Sharmi for the recipe. I tried the same way as mentioned. It did come out very well. The taste was excellent. Thanks again.

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  23. Hi mam,
    I tried this halwa today. It was so delicious. Our family enjoyed it. Thanks for the recipe.

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