ReshKitchen

White Pumpkin Halwa / Kasi Halwa

This was on my to-do list for so long. Then I came across Venkatesh Bhat (Vijay TV’s cookery show host) recipe on Youtube. I followed his recipe to the tee and the output was awesome.The texture was perfect and it did not become mushy. I could bite off pumpkin that was cooked well through.I prepared

Coursedessert

Prep Time

10minutes

Cook Time

40minutes

Prep Time

10minutes

Cook Time

40minutes

Ingredients

500gms PumpkinWhite
250gms Sugar
strands Saffronfew
3tbsps Ghee
10 Cashew Nuts Raisins, each
pinch Salta
tsp Lemon Juice(this avoids crystallization of sugar) a

Instructions

Heat 1 tbsp of ghee in a tadka pan and roast cashews,raisins.Keep them aside .
Remove the skin of pumpkin
Grate them finely and squeeze of all water from the pumpkin.
Boil the squeezed water in a nonstick kadai with a pinch of salt.
Add the grated pumpkin to the kadai and add extra water if required.
Close the pan with lid and wait for about 10 minutes until the pumpkin gets cooked.
Once it is cooked add sugar and saffron strands.
Once the color changes to a mild yellow,add the remaining ghee,roasted cashews and raisins. Mix everything well.
Simmer the flame and wait for the halwa to get reduced. At this stage add lemon juice.
It takes around 10-15 minutes until you reach nice halwa consistency.
Remove the pan and serve it.
It stayed good for about 4 days. You can even reheat before serving.
This is what I prepared for dinner party last week 🙂 Semia Kichadi, Masal Dosai, chutney and pumpkin halwa.