Kasi Halwa or Vellai Poosanikai Halwa is a well-liked South Indian dessert candy served throughout weddings and festivals.
Kasi Halwa is a type of recipes that brings again childhood recollections of competition celebrations. There’s one thing really magical about grating contemporary pumpkin and watching it remodel into this wealthy, golden dessert. The aroma of ghee, cardamom, and caramelizing sugar will fill your kitchen with essentially the most great scent. This recipe has been handed down by means of generations, and now you’ll be able to create this lovely candy deal with in your individual house. Belief me, when you make this halwa, you’ll perceive why it’s such a beloved dessert.
Concerning the Recipe
This Kasi Halwa recipe deserves a spot in your dessert assortment as a result of it’s surprisingly easy but extremely spectacular. Contemporary pumpkin turns into the star right here, making a naturally candy base that pairs superbly with wealthy ghee and aromatic cardamom. The addition of condensed milk makes it additional creamy, whereas the kesari powder provides it that gorgeous golden colour that makes everybody assume you’re a dessert wizard. Whether or not you’re celebrating Diwali or simply need to deal with your loved ones to one thing particular, this halwa delivers each single time.
Why You’ll Love This Recipe
You’re going to fall head over heels for this halwa as a result of it hits all the precise notes. First, it’s made with actual pumpkin, which suggests you get pure sweetness and a stunning texture that’s not too heavy. The ghee creates this unbelievable richness that melts in your mouth, whereas the cardamom provides that heat, fragrant contact that makes Indian sweets so particular. And might we discuss how attractive this seems? That golden colour is definitely gorgeous on any desk. Plus, it shops superbly, so you can also make it forward of time. Your company will likely be asking for the recipe.

Kasi Halwa
Cooking Ideas
Don’t rush the cooking course of – let the pumpkin cook dinner slowly to develop the most effective taste. Stir continuously when including ghee to forestall sticking. The halwa is prepared when it begins pulling away from the pan sides. When you’re utilizing khoya, combine it effectively with water earlier than including to keep away from lumps. Minimize the halwa whereas it’s nonetheless barely heat for clear, neat items.
Serving and Storing Solutions
This recipe serves about 8-10 folks and takes roughly 45 minutes to arrange and cook dinner. Serve at room temperature or barely chilled – each methods style superb. Retailer in an hermetic container within the fridge for as much as every week. You can too freeze parts for as much as a month. It’s good for festivals, dinner events, or everytime you need to impress your loved ones with one thing home made and scrumptious.

Kasi Halwa
Kasi Halwa or Vellai Poosanikai Halwa is a well-liked South Indian dessert candy served throughout weddings and festivals.
Elements
- 500 g Pumpkin peeled, washed, cleaned, grated
- 200 g Ghee
- 1 cup Sugar
- a small cup Condensed Milk
- 1 tsp Cardamom Powder
- 2 tbsp Cashewnuts damaged, fried in little ghee
- 1/4 tsp Kesari Powder
- as wanted Water
Directions
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Warmth little ghee in a pan over medium flame.
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Saute the pumpkin for two to three minutes.
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Take away and grind the pumpkin to a clean or coarse (as desired) paste.
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Warmth little ghee within the pan.
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Add the bottom pumpkin and sugar.
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Gently add the remaining ghee, stirring on a regular basis.
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Add the condensed milk. If utilizing khoya, combine it with 1 1/2 cups of water and add.
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Add kesari powder, cashew nuts, cardamom powder and blend effectively.
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When it begins to depart the perimeters of the pan switch it to a greased plate.
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Maintain apart to chill.
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Earlier than it cools utterly, slice it into desired shapes.
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Retailer in an hermetic container.
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Serve.
Recipe Video
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Regularly Requested Questions
Can I make this halwa with out kesari powder?
Sure, you’ll be able to skip the kesari powder, however you’ll miss out on that stunning golden colour. The style will nonetheless be great, simply not as visually putting. You possibly can add a pinch of turmeric for colour, however use little or no.
What’s the distinction between utilizing khoya and condensed milk?
Khoya provides a richer, extra conventional taste and barely denser texture. Condensed milk makes it creamier and sweeter. Each work nice, so use no matter you could find simply. When you use each collectively, cut back the sugar barely.
How do I do know when the halwa is correctly cooked?
The halwa is finished when it begins pulling away from the perimeters of the pan and doesn’t stick with your spoon. It ought to have a thick, fudge-like consistency. Don’t overcook it, or it’ll grow to be too dry and arduous to chop.
Can I cut back the quantity of ghee on this recipe?
You possibly can cut back it barely, however ghee is what provides this halwa its genuine style and texture. Strive utilizing not less than 150g for the most effective outcomes. Much less ghee would possibly make it stick with the pan and have an effect on the ultimate texture.