White pumpkin/ Kumbalanga halwa/ Kasi halwa

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Kasi Halwa is the most popular dessert served in the Indian Marriage feast. It needs just a handful of basic ingredients. Can we learn how to make it at home successfully?

Kasi Halwa/Ash Gourd Halwa

Kasi halwa is made of Ash gourd/ white pumpkin which is normally used for making curries. This is so delicious and crunchy which differentiates it from other soft halwa. This can be easily made. The only time consuming is to grate pumpkin but you can use a food processor to save time and energy. I got this recipe from a cookery show and want to try it immediately.

How to make Kasi Halwa

You need just a handful of ingredients to make this halwa. The first step is to remove the skin and seeds of the ash gourd and grate it You can use a mandolin or food processor. Then squeeze the grated pumpkin as much as you can to remove the liquid and save it. This is the most important step to get the crunchiness of this halwa. So do not forget.

 Then in a wide pan add ghee and grated pumpkin and start cooking. After two minutes of sauteing, add the reserved water from the ash gourd and cook till the water evaporates. Add sugar and stir continuously so it will not burn. When all the liquid evaporates, add the remaining ghee and cashews. Serve warm.

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Beetroot halwa

Papaya halwa

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Recipe to make Kasi Halwa

Ingredients

White pumpkin/ Kumbalanga – 2 cup grated

Sugar – 1/2 cup

Ghee – 2 tbsp

Cashews – 2 tbsp chopped

Method

• Squeeze the grated pumpkin in a muslin cloth. Save that water.
• In a pan add a little ghee and fry cashews till golden.
• Keep aside the cashews.
• In the same pan add squeezed pumpkin and stir for a minute.
• Then add squeezed and saved water. Cook for 2 minutes on medium flame.
• When the water dries out of sugar. It will leave out water again.
• Stir continuously so the bottom will not burn.
• When the liquid evaporates, add the remaining ghee little by little and stir continuously.
• Add cashews and switch off.
• Serve warm or cold.

Notes

1. Adjust sugar and ghee as required.
2. Squeezing pumpkin is an important step. That assures the crunchy texture.

5 from 10 votes

Kasi Halwa/ Ash Gourd Halwa

Author: Lathiya

Kasi Halwa is the most popular dessert served in the Indian Marriage feast. It needs just a handful of basic ingredients. Can we learn how to make it at home successfully?

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Prep Time:15 minutes mins

Cook Time:30 minutes mins

Total Time:45 minutes mins

Course: Dessert

Cuisine: Indian

Keyword: How to make kasi halwa, How to make pumpkin halwa, Kasi Halwa

Servings: 2 People

Calories:

Equipment

• Pan

Ingredients

• 2 Cup White pumpkin/ Kumbalanga
• 1/2 Cup Sugar
• 2 Tbsp Ghee
• 2 Tbsp Cashews chopped

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Instructions

1. Squeeze the grated pumpkin in a muslin cloth. Save that water.
2. In a pan add a little ghee and fry cashews till golden.
3. Keep aside the cashews.
4. In the same pan add squeezed pumpkin and stir for a minute.
5. Then add squeezed and saved water. Cook for 2 minutes on medium flame.
6. When the water dries out of sugar. It will leave out water again.
7. Stir continuously so the bottom will not burn.
8. When the liquid evaporates, add the remaining ghee little by little and stir continuously.
9. Add cashews and switch off.

Notes

• Adjust sugar and ghee as required.
• Squeezing pumpkin is an important step. That assures the crunchy texture.

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