Thursday, 5 November 2015

Kasi Halwa/White Pumpkin Halwa/Vellai Poosanikkai Halwa/Kalyana Poosanikkai Halwa – Diwali Sweets

Diwali is around the corner and everybody is busy shopping for clothes and crackers. Diwali is all about lighting lamps, sharing sweets and snacks with friends, family & relatives, wearing new clothes and bursting crackers. And when it comes to sweets and snacks, homemade is always the best and gives great satisfaction for me and I believe it’s the same with you all. For this Diwali, I am sharing with you all White Pumpkin Halwa/Kasi Halwa/Kalyana Poosanikai Halwa made out of fresh home grown white pumpkin from my mom’s backyard. Do try it out friends and have a great Diwali. Do not forget to check out other DiwaliSweets and Snacks here.

Here’s how to make Kasi Halwa with step by step photos…


Ingredients

White Pumpkin/Vellai Poosanikkai
2 cups grated
Sugar
1 cup
Cashew Nuts
10
Raisins
10-12
Cardamom/Ellakkai/Ellachi
4 powdered
Ghee
3 tbsp
Orange Food Colour
One pinch
Preparation Time: 10 -15 minutes          
Cooking Time: 20-25 minutes
Makes: 1 ½ cups   
  
Method

Peel the white pumpkin, remove all the seeds and grate the white portion of pumpkin with a grater. If the pumpkin has excess water then slightly squeeze the water. Do not squeeze the water fully, because you need to cook the pumpkin in this water only.


Heat little ghee in a kadai and fry the cashew nuts till golden brown, add the raisins roast them together and switch off the stove. Transfer it to a plate and keep it aside.


In the same pan/kadai add the grated pumpkin and cook it in low flame. The pumpkin will cook with its own water.


Cook the pumpkin for about 10-15 minutes or until it becomes soft and raw smell completely vanishes.

Now add the sugar and mix thoroughly.


After adding sugar the pumpkin mixture will turn watery. But do not worry, keep stirring and cooking the pumpkin in medium flame.


Now add the food colour and mix well.


Add the cardamom powder/elachi powder and mix thoroughly.


Now add the roasted cashew nuts and raisins to the pumpkin mixture and mix well.


Add the remaining ghee and stir continuously till the halwa reaches glossy texture and the ghee will start to leave the sides of the kadai.


Delicious, tempting and mouth-watering Kasi Halwa is ready to be enjoyed, just serve it hot or at room temperature. This halwa can be kept at room temperature for one day or it can be stored in the refrigerator for about 4-5 days.


Thank you all for visiting my space, please come back again for more delectable and heavenly tasting neivedhyam recipes from my kitchen.

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Have a great day & Enjoy.


Until then I am signing off…




2 comments:

  1. நாக்கில் நீர் ஊறவைக்கும் அருமையான ஹல்வா ! :) பகிர்வுக்கு நன்றியோ நன்றிகள்.

    ReplyDelete

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