Kasi Halwa

Diwali, Halwa, Janmashtami 1 comment

Kasi Halwa is a traditional South Indian halwa made with ash gourd (white pumpkin). Usually served at weddings, they are also a great dish for any and all festivities and celebrations.

Also known as Ash Gourd halwa or White Pumpkin halwa, this is a delicious and easy recipe to make. This halwa is a regular item on the menu during the Margazhi music festival that takes place in Chennai, Tamil Nadu every year.

kasi halwa - Kasi Halwa
Kasi Halwa
kasi halwa 380x380 - Kasi Halwa
5 from 1 vote

Kasi Halwa Recipe

Kasi Halwa or Vellai Poosanikai Halwa is a popular South Indian dessert sweet served during weddings and fesitvals.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: Tamil Nadu
Keyword: ash gourd, poosanikai

Ingredients for Kasi Halwa

  • 500 g Pumpkin peeled, washed, cleaned, grated
  • 200 g Ghee
  • 1 cup Sugar
  • a small cup Condensed Milk
  • 1 tsp Cardamom Powder
  • 2 tblsp Cashewnuts broken, fried in little ghee
  • 1/4 tsp Kesari Powder
  • as needed Water

Optional

  • 200 g Unsweetened Khoya

How to make Kasi Halwa

  • 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

This recipe was first published on Feb 9, 2008 and has been updated on Nov 09, 2020.

 

One Comment

  1. My mother makes this whenever there is a festive occasion at home.

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