Pumpkin halwa or popularly called as Kasi halwa. This traditional sweet is served in every Tamil weddings. I tried this delicious halwa for this Diwali and It came out very well. I am sure you will also would like to give a try.
Grated White Pumpkin 2 cups
Sugar 1 ¼ cup
Ghee 3 tbsp.
Freshly crushed cardamom 1 tbsp.
Orange color a pinch
Cashews 1 tbsp.
Raisins 1 tbsp.
Edible camphor (Pachai Karpuram) a pinch
- Peel the white pumpkin skin and grate it. I used my food processor for shredding which made the job easy and no mess.
- Drain the excess water from the grated pumpkin.
- Microwave Cook the grated pumpkin for 10 minutes.(If you don’t have microwave, use the idli cooker to steam cook).
- Mash the vegetable easily once it is cooked.OR grind the pumpkin to a paste.
- Heat 1 tbsp of ghee in the nonstick pan, and saute the pumpkin for 5 minutes until the water gets absorbed.
- Heat a pan and add sugar with 1/4 cup of water. Let sugar dissolve and bring it to a boil. When the syrup starts thickening add ground vegetable and mix well.
- Cook in medium flame for about 20 min keeping the pan closed. Stir it after every 5 minutes
- Mix the food color in a few drops of water and add it to the pan and mix well.
- Once the mixture becomes semisolid, add ghee and crushed cardamom and eatable camphor stir it well.
- When it starts leaving the sides of the pan and becomes thick, remove from heat.
- Fry the cahsews and raisins in ghee, until golden brown and add to the halwa.