↑

Sharmis Passions

Cooking and Clicking with Passion

You are here: Home / Diwali Special / Kasi Halwa Recipe | Poosanikai Halwa Recipe | Ashgourd Halwa

Kasi Halwa Recipe | Poosanikai Halwa Recipe | Ashgourd Halwa

by 37 Comments

Jump to Recipe Print Recipe

kasi halwa recipe

Kasi halwa recipe a popular halwa made with white ashgourd.It tastes so divine do try this easy, tasty halwa and enjoy!

Kasi Halwa or White Pumpkin Halwa – I made this halwa during last diwali but somehow other sweets took priorities so thought to post it before this diwali atleast 🙂

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.Kids will love it for sure!

Though I am making kasi halwa for years recently learnt the technique of squeezing water from a TV channel.

kasi halwa recipe

This is so easy to make and can be made quicky only the cleaning part takes a bit of effort and time.Do try this delicious halwa and enjoy!

kasi halwa recipe

Print Recipe Pin Recipe

Kasi halwa recipe

Kasi halwa recipe a popular halwa made with white ashgourd as main ingredient
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings2
AuthorSharmilee J

Ingredients

  • 1 cup white pumpkin
  • 1/2 cup sugar
  • 3 tbsp ghee
  • 1 tbsp cashews
  • 1/8 tsp saffron
  • 1/4 tsp cardamom powder
  • a very tiny piece edible camphor

Instructions

  • Remove the seeds part from ashgourd then remove the skin.Grate it using a grater.
  • There will be lots of water content,Set aside.To a bowl place a strainer on that place a muslin cloth.Add grated ashgourd along with water.
  • Tie the ends of the cloth and start squeezing.Squeeze completely and measure 1 cup,Set aside.
  • Reserve the collected water.To a heavy bottomed kadai add 1 tbsp ghee, add ashgourd.
  • Saute for 3 mins in low flame.Then add saffron along with 3/4th of reserved water.Mix it well.
  • Cook covered until the water content is almost reduced.By now saffron color must have blended well.Now open add sugar the mixture becomes goey.
  • Cook until it becomes thick.Add cardamom powder and edible camphor(crush and add).Add 2 tbsp ghee and add cashews and fry until golden.Add it to halwa.
  • Cook until its nonsticky.In few mins the mixture when turned overa frothy whistish texture is seen.This is the correct stage so switch off.

Notes

  • Don't add more edible camphor than mentioned quantity as it will overpower the halwa.
  • Make sure raw smell is completely nil and also the veggie is cooked before you add sugar.
  • Instead of food color, I added just saffron and it gavea a beautiful color.
  • Straining and adding gives a crunchy texture and its so good in taste so don't skip that step.
  • If it sticks add 1 tbsp ghee more.It actually doesn't demand much of ghee like other halwa, it comes together easily.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions

Kasi halwa recipe video

How to make kasi halwa recipe:

  1. Remove the seeds part from ashgourd then remove the skin.Grate it using a grater.kasi halwa recipe
  2. There will be lots of water content,Set aside.To a bowl place a strainer on that place a muslin cloth.Add grated ashgourd along with water. kasi halwa recipe
  3. Tie the ends of the cloth and start squeezing.Squeeze completely and measure 1 cup,Set aside. kasi halwa recipe
  4. Reserve the collected water.To a heavy bottomed kadai add 1 tbsp ghee, add ashgourd. kasi halwa recipe
  5. Saute for 3 mins in low flame.Then add saffron along with 3/4th of reserved water.Mix it well. kasi halwa recipe
  6. Cook covered until the water content is almost reduced.By now saffron color must have blended well.Now open add sugar the mixture becomes goey. kasi halwa recipe
  7. Cook until it becomes thick.Add cardamom powder and edible camphor(crush and add).Add 2 tbsp ghee and add cashews and fry until golden.Add it to halwa. kasi halwa recipe
  8. Cook until its nonsticky.In few mins the mixture when turned overa frothy whistish texture is seen(we call it vella pookarathu) in tamil.This is the correct stage so switch off. kasi halwa recipe

kasi halwa recipe

Delicious Kasi halwa ready!

kasi halwa recipe

Related posts:

Ghee Mysore Pak Recipe - How to make mysore pak | Diwali Sweets
Millet sweet porridge bowl recipe | Millet breakfast recipes
Coconut Rice and Potato Curry - Kids Lunch Box Recipes Idea 15
Mutta chapathi recipe, Egg chapathi recipe

Reader Interactions

Comments

  10. Laxmi says

    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..

    Reply

  14. Manju says

    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?

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.