Melt-in-Your-Mouth Kasi Halwa (White Pumpkin Halwa)
1 hour
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About Melt-in-Your-Mouth Kasi Halwa (White Pumpkin Halwa)
Indulge in the divine sweetness of Kasi Halwa, a classic South Indian dessert that will melt in your mouth. This exquisite treat features the delicate flavor of white pumpkin, enhanced by the rich aroma of desi ghee and the satisfying crunch of roasted cashews.Beyond its decadent taste, Kasi Halwa offers a healthy twist thanks to the nutrient-rich white pumpkin. Savor it warm, enjoying each spoonful on its own or paired with a scoop of creamy vanilla ice cream for an unforgettable culinary experience.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
White Pumpkin
- 750 gm Pumpkin and grated (yields approximately 1 ¾ cups tightly packed), deseeded, peeled, white
Other Ingredients
- 1 ¾ cup Water reserved from the grated pumpkin
- 1 cup Sugar
- ¼ cup Ghee
- 10 Cashews halved, whole
- ⅛ tsp Food Coloring optional, yellow
- ½ tsp Cardamom Powder
- ¼ tsp Saffron Strands
Instructions
- Peel, deseed, and grate the white pumpkin. Reserve the water that drains from the grated pumpkin.
- Measure the grated pumpkin. You should have approximately 1 ¾ cups tightly packed.
- In a small pan, heat 1 teaspoon of ghee. Add the cashews and roast until golden brown. Set aside.
- In a pressure cooker, heat another teaspoon of ghee. Add the grated pumpkin and sauté until the raw smell disappears. This helps to enhance the flavor of the halwa.
- Add the reserved pumpkin water to the pressure cooker. Cover and cook for 3 whistles. Pressure cooking ensures the pumpkin cooks evenly and quickly.
- Once the pressure releases naturally, open the lid. Add the yellow food coloring (if using) and saffron strands. Stir gently.
- Cook over medium heat, stirring frequently, until the water evaporates completely. This concentrates the pumpkin's sweetness and creates a thicker halwa.
- Add the sugar and the remaining ghee. Continue to cook, stirring constantly, until the ghee separates from the halwa and the mixture thickens. This indicates the halwa is cooked perfectly.
- Remove from heat and stir in the cardamom powder and roasted cashews.
- Transfer the Kasi Halwa to a serving bowl. Garnish with the remaining roasted cashews and serve warm.
Recipe Notes
Good To Know
- If the water strained from the pumpkin is less than the measurement indicated, add regular water.
- For enhanced flavor and a deeper aroma, sauté the grated white pumpkin in ghee until it loses most of its raw smell before adding sugar—this step intensifies the halwa's taste and prevents excess moisture.
- If you prefer a richer color without using artificial coloring, steep a few strands of saffron in warm milk and add it to the halwa while cooking; this imparts a natural golden hue and subtle floral notes.
- To make this dessert vegan, substitute desi ghee with coconut oil and use roasted almonds or pistachios instead of cashews for a different but complementary crunch and flavor profile.
Expert Tips
- For a smoother halwa, blend the cooked pumpkin mixture with an immersion blender before continuing with the recipe.
- Garnish with edible silver or gold leaf for a truly special presentation.
- Adjust the amount of sugar to your preference, tasting and adding more as needed.
Storage Instructions
- Kasi Halwa can be made ahead and stored in the refrigerator for up to four days; gently reheat it on low heat or microwave with a splash of water or milk to restore its soft consistency before serving.
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Recipe Nutrition
Calories: 969kcalCarbohydrates: 88gProtein: 22gFat: 64gPolyunsaturated Fat: 19.2gMonounsaturated Fat: 38.4gFiber: 4gSugar: 58g
Rajeswari Annamalai
Articles: 100
5 Comments
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So delicious! Excited to make it.
Yum! This recipe is a must-try.
This is wonderful! Can’t wait to taste it.
I just prepared this and wanted to post.
Looks so delectable! Thanks for posting.