Kasi Halwa Recipe | Poosanikai Halwa Recipe
Kasi Halwa is a melt in mouth sweet made by cooking ash gourd with sugar, ghee, flavored with cardamom powder and garnished with nuts. Kasi Halwa is also called as Ash Gourd Halwa and could be made in large quantities quickly compared to the regular halwa. Learn to make Kasi Halwa with step by step pictures.
Servings2
Ingredients
- 1 cup white pumpkin / ash gourd
- ½ cup sugar
- 3 tablespoon ghee
- 1 tablespoon cashews
- ⅛ teaspoon saffron
- ¼ teaspoon cardamom powder
- a very tiny piece edible camphor
Instructions
- Remove the seeds part from ash gourd then remove the skin. Grate it using a grater.
- There will be lot of water content, Set aside. To a bowl place a strainer on that place a muslin cloth. Add grated ash gourd 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 tablespoon ghee, add ash gourd.
- Saute for 3 minutes in low flame. Then add saffron along with ¾th 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 tablespoon ghee and add cashews and fry until golden. Add it to halwa.
- Cook until its non sticky. In few minutes the mixture will turn to a frothy whistish texture is seen(we call it vella pookarathu) in tamil. This is the correct stage so switch off.
- Cool down and store.
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 gave 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 tablespoon ghee more. It actually doesn't demand much of ghee like other halwa, it comes together easily.
- Use heavy bottomed kadai as its easy to stir and involves less sticking. I used my heavy bottomed traditional steel kadai.
Nutrition Facts
Kasi Halwa Recipe | Poosanikai Halwa Recipe
Amount Per Serving (100 g)
Calories 447
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 15g94%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 58mg19%
Sodium 4mg0%
Potassium 70mg2%
Carbohydrates 57g19%
Fiber 1g4%
Sugar 51g57%
Protein 2g4%
Vitamin A 13IU0%
Vitamin C 2mg2%
Calcium 73mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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