Kasi Halwa is one of those recipes that brings back childhood memories of festival celebrations. There’s something truly magical about grating fresh pumpkin and watching it transform into this rich, golden dessert. The aroma of ghee, cardamom, and caramelizing sugar will fill your kitchen with the most wonderful smell. This recipe has been passed down through generations, and now you can create this beautiful sweet treat in your own home. Trust me, once you make this halwa, you’ll understand why it’s such a beloved dessert.
About the Recipe
This Kasi Halwa recipe deserves a spot in your dessert collection because it’s surprisingly simple yet incredibly impressive. Fresh pumpkin becomes the star here, creating a naturally sweet base that pairs beautifully with rich ghee and fragrant cardamom. The addition of condensed milk makes it extra creamy, while the kesari powder gives it that stunning golden color that makes everyone think you’re a dessert wizard. Whether you’re celebrating Diwali or just want to treat your family to something special, this halwa delivers every single time.
Why You’ll Love This Recipe
You’re going to fall head over heels for this halwa because it hits all the right notes. First, it’s made with real pumpkin, which means you get natural sweetness and a lovely texture that’s not too heavy. The ghee creates this incredible richness that melts in your mouth, while the cardamom adds that warm, aromatic touch that makes Indian sweets so special. And can we talk about how gorgeous this looks? That golden color is surely stunning on any table. Plus, it stores beautifully, so you can make it ahead of time. Your guests will be asking for the recipe.
Kasi Halwa
Cooking Tips
Don’t rush the cooking process – let the pumpkin cook slowly to develop the best flavor. Stir constantly when adding ghee to prevent sticking. The halwa is ready when it starts pulling away from the pan sides. If you’re using khoya, mix it well with water before adding to avoid lumps. Cut the halwa while it’s still slightly warm for clean, neat pieces.
Serving and Storing Suggestions
This recipe serves about 8-10 people and takes roughly 45 minutes to prepare and cook. Serve at room temperature or slightly chilled – both ways taste amazing. Store in an airtight container in the refrigerator for up to a week. You can also freeze portions for up to a month. It’s perfect for festivals, dinner parties, or whenever you want to impress your family with something homemade and delicious.
Similar Recipes
- Carrot Halwa (Gajar Ka Halwa)
- Bottle Gourd Halwa (Lauki Ka Halwa)
- Semolina Halwa (Suji Ka Halwa)
- Sweet Potato Halwa
- Moong Dal Halwa
Nutrient Benefits
Pumpkin brings tons of good stuff to this dessert – it’s packed with vitamin A for healthy eyes and beta-carotene for glowing skin. The ghee provides healthy fats that your body needs, while cashews add protein and good minerals. Cardamom isn’t just for flavor – it aids digestion too. Sure, it’s a sweet treat, but at least you’re getting some nutritional benefits along with all that deliciousness.
Kasi Halwa
Ingredients
- 500 g Pumpkin peeled, washed, cleaned, grated
- 200 g Ghee
- 1 cup Sugar
- a small cup Condensed Milk
- 1 tsp Cardamom Powder
- 2 tbsp Cashewnuts broken, fried in little ghee
- 1/4 tsp Kesari Powder
- as needed Water
Optional
- 200 g Unsweetened Khoya
Instructions
- Heat little ghee in a pan over medium flame.
- Saute the pumpkin for 2 to 3 minutes.
- Remove and grind the pumpkin to a smooth or coarse (as desired) paste.
- Heat little ghee in the pan.
- Add the ground pumpkin and sugar.
- Gently add the remaining ghee, stirring all the time.
- Add the condensed milk. If using khoya, mix it with 1 1/2 cups of water and add.
- Add kesari powder, cashew nuts, cardamom powder and mix well.
- When it starts to leave the sides of the pan transfer it to a greased plate.
- Keep aside to cool.
- Before it cools completely, slice it into desired shapes.
- Store in an airtight container.
- Serve.
Recipe Video
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Frequently Asked Questions
Can I make this halwa without kesari powder?
Yes, you can skip the kesari powder, but you’ll miss out on that beautiful golden color. The taste will still be wonderful, just not as visually striking. You could add a pinch of turmeric for color, but use very little.
What’s the difference between using khoya and condensed milk?
Khoya gives a richer, more traditional flavor and slightly denser texture. Condensed milk makes it creamier and sweeter. Both work great, so use whatever you can find easily. If you use both together, reduce the sugar slightly.
How do I know when the halwa is properly cooked?
The halwa is done when it starts pulling away from the sides of the pan and doesn’t stick to your spoon. It should have a thick, fudge-like consistency. Don’t overcook it, or it’ll become too dry and hard to cut.
Can I reduce the amount of ghee in this recipe?
You can reduce it slightly, but ghee is what gives this halwa its authentic taste and texture. Try using at least 150g for the best results. Less ghee might make it stick to the pan and affect the final texture.
1 comment
My mother makes this whenever there is a festive occasion at home.