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Kasi Halwa
(Ash Gourd Halwa)
Kashi Halwa is prepared from Ash gourd (White pumpkin) and sugar.
Ingredients

  • Ash Gourd (White Pumpkin) - 1 kg

  • Sugar

  • Cardamom powder 1 tsp

  • Ghee 1/4 cup

  • Cashew - 10 to 12

  • Saffron strands 8 to 10

Steps to prepare Kasi halwa

  • Take 1 kg of pumpkin. Deseed the same and remove its skin.

  • Grate the pumpkin and discard the water completely using soup Stainer or cloth.

  • In a Kadai, First add the extracted pumpkin juice
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  • Add the grated pumpkin to the juice and keep mixing them in medium flame.
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  • Let this juice and grated pumpkin mixture cook for 30 to 40 minutes and it will start to boil..
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  • Let it boil till the pumpkin gets completely cooked and till no water is left out.
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  • Pumpkin completely cooked and no juice is leftout.
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  • Add sugar to it and mix well. If you have taken 1 cup of grated pumpkin then same 1 cup of sugar is needed.
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  • Mix the sugar for 2 to 3 minutes..it will start dissolving. Once it gets completely dissolved, again our halwa will be completely watery.
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  • Once the sugar gets completely dissolved in pumpkin add saffron strands and give a mix
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  • Within 10 minutes, mixture will start boiling and you will find the mixture turning saffron.
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  • Let it boil, keep mixing it..slowly the colour changes..
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  • Later it becomes golden yellow colour with good fragrance.
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  • It will start to thicken... keep mixing it continuously.
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  • Once it is completely cooked in sugar syrup, it will thicken. At this stage add 2 spoons of ghee and keep mixing it.
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  • It might look you have added more ghee... but within few minutes all the ghee would be absorbed my halwa.
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  • Add cardamom powder to enhance the taste and keep mixing it.
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  • Simultaneously, add ghee in a small Kadai and add cashew and roast them in very low flame till it turns light golden colour.
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  • Add the roasted Cashews with ghee to the halwa and keep mixing them in medium flame.
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  • Once it starts to thicken add 4 to 5 drops of lemon juice. lemon is used to prevent sugar from crystalizing.
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  • After adding lemon juice. cook for 5 mins. you will find the halwa not sticking in the Kadai, it rolls together.
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  • This is the prefect consistency to turn the flame off.
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Tastes awesome when it is hot or warm.
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Note :

  • It can be kept in normal room temperature for upto 2 to 3 days.

  • If refrigerated it would last for 10 to 15 days, but before your serve or consume, take the required quantity in a Kadai reheat for just 1 min. you will regain the consistency, but keep mixing them in low flame.

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