Kaasi Halwa |White Pumpkin Halwa
When I was growing up, pumpkin halwa was served in all of our extended family gatherings. Our family chef would arrive extra early to prepare for the halwa by shredding and curating the pumpkin. Then, the chef and her husband would make the halwa together for at least a few hundred people. It was a big hit in the family, but no one in my family actually wanted to give it a try themselves. Generally, pumpkin is good for stomach aches and other related issues. Recently, when one of my family members was complaining about stomach aches, I decided to give it a try with my grandma’s recipe, and it became a big hit in my family also! I hope you enjoy this recipe.
Desika Products:
Cashews, Cardamom
RECIPE FOR WHITE PUMPKIN HALWA
Ingredients:
Shredded White Pumpkin - 6 cups
Ghee - 6 tblsp
Cashews (chopped) - 1/4 cup
Black Raisins - a handful
Cardamom - 3
White Sugar - 1/2 cup
Salt - a pinch
Kesari color (OPTIONAL)
Instructions:
Squeeze all of the water out of the shredded pumpkin.
Steam the pumpkin without adding any water for 1-2 whistles.
Once the pressure releases, drain any excess water.
In a thick-bottomed kadai, add 2 tablespoons and saute the pumpkin until it is well-cooked. Add the remaining ghee little by little while the pumpkin is still sautéing. The ghee should start oozing out on the sides.
When the pumpkin is half-cooked, add the sugar and salt.
While the pumpkin is cooking, roast the cashews in 1/w teaspoon of ghee until it turns golden brown.
Set aside and roast the raisins in the same ghee.
Once the pumpkin is well-cooked add any remaining ghee and mix well.
Crush the cardamom into a powder and add it to halwa along with cashews and raisins. Halwa is done!
Tips & Tricks
When the pumpkin is almost done cooking, you can add the kesari color.
You must squeeze the pumpkin after grating it - otherwhise it will become soup consistency.
You can also roast pumpkin seeds and add it along with the cashews and raisins.