Kasi Halwa Recipe/White Pumpkin Halwa Recipe/Vellai Poosanikkai Halwa/Kalyana Poosanikkai Halwa – Diwali Sweets/Kasi Halwa with step by step photos

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                      Recipe Category: Dessert

Cooking Time: 20-25 minutes                              Recipe Cuisine: Indian

Makes: 1 ½ cups   
Author: Priya Anandakumar

Other Halwa Varieties that might be of your interest...

Apple Halwa

Almond Halwa/Badam Halwa

Ashoka Halwa/Thanjavur Halwa

Beetroot Halwa

Bottle Gourd Halwa/Lauki Ka Halwa

Bread Halwa

Corn flour Halwa/Karachi Halwa/Bombay Halwa

Mango Halwa/Maambazham Halwa

Mango Halwa/Maampazham Halwa with Jaggery [Video Recipe]

Kasi Halwa/White Pumpkin Halwa/Vellai Poosanikkai Halwa

Ragi Halwa/Kezhvaragu Halwa

Pineapple Sooji Halwa/Pineapple Kesari

Urad Dal Halwa/Urad Dal Kali
Wheat Flour Halwa/Instant Wheat Flour Halwa/Godhumai Halwa

  

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.

If you find this post really interesting, it will be really nice of you if you can share it with your facebook friends or twitter friends or pin it or google + circle today. I will be very happy if you can join as google follower, all it takes is just one click. All this means a lot to me and a great encouragement as well.

Have a great day & Enjoy.

Until then I am signing off…