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