Kasi Halwa

Kasi Halwa
A  delicious halwa made from white pumpkin. A good combination in tiffin with bajji or bonda on special occasions!!!

Preparation time: 10-15 mins          Cooking time: 15-20 mins         

 Serves 5-6

Ingredients:
White  Pumpkin (kadhu) (grated)  2 cups
Sugar   1 1/2 cups
Ghee    1 cup
Cashew-nuts    10-12
Almonds     6-7
Milk     2 tbsp
Saffron 10 strands or Kesar color
Elaichi powder   a pinch

Method:

Step 1: De-seed and cut the pumpkin into cubes. Grate in a medium grater. Squeeze out the juice thoroughly. Make sure the grated pumpkin is not at all soggy. It should be nice and dry. Place it on a clean cloth and squeeze out if necessary.
Step 2: Warm the milk slightly and soak the saffron. If you are using Kesar color dissolve it in water. Keep ready.
Step 3: In a pan add the ghee. when it warms up add the grated pumpkin and fry nicely, till the color changes and the raw smell goes. The grated pumpkin becomes transparent and soft.
Step 4: Now add the sugar and let  it dissolve and as you keep stirring see the grated pumpkin soak up the sugar. When it starts thickening and you can see the ghee in the corners on the pan  add the soaked saffron strings, mix well. Make sure the color spreads evenly.
Step 5: Now add the Elaichi powder, finely chopped almonds and Cashewnuts and mix well.
Step 6: When the Halwa starts leaving the sides of the pan and is not sticky transfer to a serving bowl and sprinkle a few shredded almonds on top. it is now ready to serve. Best eaten hot!!!!

Kasi Halwa
A  delicious halwa made from white pumpkin. A good combination in tiffin with bajji or bonda on special occasions!!!

Preparation time: 10-15 mins          Cooking time: 15-20 mins         

 Serves 5-6

Ingredients:
White  Pumpkin (kadhu) (grated)  2 cups
Sugar   1 1/2 cups
Ghee    1 cup
Cashew-nuts    10-12
Almonds     6-7
Milk     2 tbsp
Saffron 10 strands or Kesar color
Elaichi powder   a pinch

Method:

Step 1: De-seed and cut the pumpkin into cubes. Grate in a medium grater. Squeeze out the juice thoroughly. Make sure the grated pumpkin is not at all soggy. It should be nice and dry. Place it on a clean cloth and squeeze out if necessary.
Step 2: Warm the milk slightly and soak the saffron. If you are using Kesar color dissolve it in water. Keep ready.
Step 3: In a pan add the ghee. when it warms up add the grated pumpkin and fry nicely, till the color changes and the raw smell goes. The grated pumpkin becomes transparent and soft.
Step 4: Now add the sugar and let  it dissolve and as you keep stirring see the grated pumpkin soak up the sugar. When it starts thickening and you can see the ghee in the corners on the pan  add the soaked saffron strings, mix well. Make sure the color spreads evenly.
Step 5: Now add the Elaichi powder, finely chopped almonds and Cashewnuts and mix well.
Step 6: When the Halwa starts leaving the sides of the pan and is not sticky transfer to a serving bowl and sprinkle a few shredded almonds on top. it is now ready to serve. Best eaten hot!!!!