Kasi Halwa or Vellai Poosanikai Halwa is a popular South Indian dessert sweet served during weddings and festivals.
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 Recipe
Kasi Halwa or Vellai Poosanikai Halwa is a popular South Indian dessert sweet served during weddings and festivals.
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 tbsp 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.
1 comment
My mother makes this whenever there is a festive occasion at home.