White pumpkin is loaded with lot of nutrients and vitamins. It enhances immune system and good for overall body health. Kasi Halwa is one of the famous south Indian desserts cooked using white pumpkin. Serve this yummy dessert as it is or with a scoop of vanilla ice cream.
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Yield / Serves
Â¾ Kilogram white pumpkin (yields approximately 1 Â¾ tightly packed grated pumpkin)
Â¾ cup water strained from white pumpkin
1 Â¼ cup organic sugar
Â¼ cup ghee
10 whole cashews (halved)
A generous pinch of yellow color (optional)
A generous pinch of cardamom powder
A generous pinch of saffron
Deseed the pumpkin, remove the peel and grate the pumpkin.
Separate water from the grated pumpkin and measure the grated pumpkin. This should yield approximated 1 ¾ cup tightly packed grated pumpkin.
Fry cashews until golden brown with 1 tsp of ghee.
Take a pressure pan, heat 1 tsp of ghee and sautÃÂ© the grated pumpkin until the raw smell wafts away.
Add the pumpkin water, cover the lid and pressure cook the pumpkin for 3 whistles.
Open the lid once the pressure is released. Then add food color and saffron.
Cook on medium flame until the water evaporates completely.
Add sugar and the remaining ghee.
Cook until the ghee leaves the sides of the pan. Turn off the flame and add cardamom powder, fried cashews and give a gentle mix.
Transfer to a serving bowl, garnish with cashews and serve.
If the water strained from the pumpkin is less than the measurement indicated, add regular water.
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