Kasi Halwa Recipe: Delicious White Pumpkin Diwali Sweet
35 minutes
1139 reads
About Kasi Halwa Recipe: Delicious White Pumpkin Diwali Sweet
Indulge in the exquisite flavors of Kasi Halwa, a traditional Indian Diwali sweet made with creamy white pumpkin, fragrant spices, and rich desi ghee. This melt-in-your-mouth dessert is a festive favorite, perfect for sharing with loved ones during celebrations.Our recipe simplifies the preparation, guiding you through each step to achieve the perfect golden-hued halwa with a delightful texture. The subtle sweetness of the pumpkin complements the warmth of the spices, creating a truly unforgettable taste experience.Whether you're a seasoned cook or a novice in the kitchen, this recipe is accessible and rewarding. Get ready to impress your family and friends with this timeless classic, a true testament to the artistry of Indian sweets.
Stop Thinking About What to Cook Every Day
30 days of Indian vegetarian meals planned for you. Recipes, a Grocery List and a Fridge Chart included. Just open the plan and cook.
See the 30-Day PlanRecipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Pumpkin Preparation
Spices and Sweetener
- 3/4 cup Sugar granulated
- 1 tbsp Ghee
- 1/2 tsp Cardamom Powder elaichi
- 1 pinch Saffron Strands
- A tiny pinch Edible Camphor use sparingly, according to preference. optional.
Garnish
- 1 tbsp Cashews cashewnuts, roasted and chopped
Instructions
Prepare the Pumpkin
- Grate the white pumpkin and strain it through a fine-mesh sieve or cheesecloth to remove excess water. Set aside.
Roast the Cashews
- Heat a small pan over medium heat. Add 1/2 tablespoon of desi ghee. Add cashews and roast until golden brown, stirring frequently. Remove and set aside.
Cook the Halwa
- In a heavy-bottomed pan, bring 1/2 cup water to a boil. Add the strained pumpkin and saffron strands, stirring occasionally. Reduce heat to low and simmer until the pumpkin softens, about 10-15 minutes.
Add Sugar and Spices
- Add the sugar and stir until it dissolves completely. Continue cooking until the mixture thickens slightly.
Finish the Halwa
- Stir in the remaining 1/2 tablespoon of desi ghee, cardamom powder, and a tiny pinch of edible camphor (optional). Continue to cook until the halwa leaves the sides of the pan and becomes glossy and thick.
Serve
- Remove from heat and stir in the roasted cashews. Serve warm or at room temperature. Enjoy!
Recipe Notes
Expert Tips for the Best Kasi Halwa
- For a richer flavor, use high-quality desi ghee.
- Don't overcook the halwa; it should be thick but not dry.
- If the halwa becomes too thick, add a tablespoon of warm milk or water to adjust the consistency.
- Garnish with extra cashews and a sprinkle of cardamom powder for an extra touch of elegance.
Related Posts You May Like
Recipe Nutrition
Calories: 151kcalCarbohydrates: 30gFat: 4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSugar: 30g
Srividhya Ravikumar
Articles: 9
5 Comments
Leave a Reply
You must be logged in to post a comment.
This looks amazing! Thanks for sharing.
I’m excited to try this recipe!
This is perfect! Can’t wait to taste it.
Absolutely fantastic! Thanks for the recipe.
What a delicious recipe! Thanks for posting.