Kasi halwa is made from the white pumpkin and really I don’t have an idea why this is called kasi halwa. My mother make this halwa occasionally but I never made it at home. I always wanted to try this halwa but somehow didnt get a chance to make this. Now as the Diwali is around the corner , I thought this is the right time to try it and it just came out perfectly. Also this halwa doesn’t need much ghee unlike other halwas but equally tastes good. Good news for the diet conscious people.. isn’t it??
- White pumpkin – 1 cup, grated
- Sugar – 1 cup
- Ghee – 1 tablespoon
- Cashew – 1 tablespoon
- Salt – a tiny pinch
- Saffron – a pinch
- Cardamom – 1 or 2
- Food coloring – a drop
- Peel the skin off the white pumpkin and remove the seeds. Now grate the pumpkin finely and then squeeze the water from the pumpkin and keep it aside.
- Heat a teaspoon of ghee in a pan and fry the cashews till they turn golden brown. Keep it aside.
- Now in the pan, add the water squeezed from the pumpkin and let it come to a boil. And when it comes to boil , add the grated pumpkin and a tiny pinch of salt and let the pumpkin cook.
- Once all the water is evaporated and the pumpkin is cooked thoroughly, add the sugar and mix.
- The sugar will first melt and then will start to form a glaze and the mixture comes to the halwa consistency . Now add the saffron , cardamom powder and the food color and mix.
- Now add the ghee and the fried cashews, mix well and switch off the flame.
Store the halwa in an air tight container and it can be used for up to 4 or 5 days.