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.
| Pro tip – After grating the ash gourd, squeeze it as much as you can to remove the liquid to get the crunch for this 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
- Adjust sugar and ghee as required.
- Squeezing pumpkin is an important step. That assures the crunchy texture.
Kasi Halwa/ Ash Gourd Halwa
Equipment
Ingredients
- 2 Cup White pumpkin/ Kumbalanga
- 1/2 Cup Sugar
- 2 Tbsp Ghee
- 2 Tbsp Cashews chopped
Instructions
- 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.
Notes
- Adjust sugar and ghee as required.
- Squeezing pumpkin is an important step. That assures the crunchy texture.
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It’s been so long since I wanted to try this Kasi Halwa. Your recipe sounds perfect and Halwa looks delicious.
Thank you
I totally agree with you Lathi, marriage feast is incomplete without halwa regardless of many more varieties of sweet dishes served! The recipe sounds easy to make with few tips. Lovely share…
Thank you dear
Halwa looks super yummy. This is totally new to m, I’ve never tried or tasted. In north India we usually prepare moong dal halwa or sooji halwa during during marriage time or festive time. I love this golden & transparent colour of your halwa. Delicious!
Do give a try. Am sure you will love it. Thank you
A delicious halwa and a famous one too, there is no evening menu in marriages and functions without this delicious halwa! looks yumm!
Thank you
Interesting recipe. Loved the translucent color of this dessert. Is it the same ingredient which is to make Petha? Is yes, then it’s such an easy way to enjoy petha when you crave it but can’t make it. Thanks for sharing this recipe.
Yes, it is the same ingredient you make petha. Thank you
Oh I love this halwa and often make a variant of it using more riper and yellow version of pumpkin (kaddu). Absolutely love it!!
Thank you
I love ashgourd candies (Agra Ka petha) so I know this halwa must be heavenly good.. the interesting part, it is made with just few ingredients
Thank you