Kasi Halwa

Kasi Halwa or Vellai Poosanikai Halwa is a popular South Indian dessert sweet served during weddings and festivals.

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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

5 from 3 votes

Kasi Halwa Recipe

Kasi Halwa or Vellai Poosanikai Halwa is a popular South Indian dessert sweet served during weddings and festivals.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes 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 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.