>> Friday, December 19, 2014
Kasi Halwa ~ White Pumpkin Halwa
Ash Gourd/ Poosinikai, grated - 6 cups
Sugar - 1 cup
Condensed Milk - 2 tbsp
Cardamon a pinch
Kesar Colour - a pinch
Ghee - 2 -3 tbsp
Cashews and Almonds - 1/4 cup
How to make the Kasi Halwa
Wash and peel the outer skin, and seeds. Using a grater that has big holes, grate the pumpkin. Once done, squeeze out the water.
Heat a non stick pan, add a tbsp of ghee, grated pumpkin. simmer and cook till all the water is evaporated. In low flame, it takes about 30 mins of cooking. This can be done if you want to let it get cooked on its own. Else keep an eye and keep stirring till the water gets evaported quickly.
When the vegetable comes together and you don't find much water, add sugar, kesar colour powder and combine everything well. As the sugar melts you will find more water. So keep stirring again until you find most of the water has evaporated again and you have the caramelised texture appearing.
Add cardamon powder, adjust sweetness and add the condensed milk. Quickly stir everything together and simmer.
Heat a pan with ghee, roast chopped nuts and pour over the halwa. At this stage the halwa is almost done. After couple of more stirs, switch off.
Adding condensed milk is optional. The halwa has a different texture, more watery if you don't add condensed milk. Using kesar colour gives a wonderful appeal and look to the halwa!
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