Kaasi Halwa (pumpkin/poosanikai Halwa)

by curryadmin
We do make carrot halwa quite often, This halwa is quite simple and calls for simple ingredients. But the halwa turns out so shiny with a glaze texture
Print Recipe
Votes: 1
Rating: 4
You:
Rate this recipe!
Cuisine Tamil
Prep Time 1 hours
Servings
people
Ingredients
  • White pumpkin / poosanikai - 2 cups
  • Sugar - 3/4 cups
  • Ghee - 4 tbsp
  • Cashew nuts - 6 nos
  • Raisin - 6 nos
  • Cardamom powder(a pinch) -
  • Pacha Karakorum(Borneo(camphor) - a pinch, Borneo) -
  • Saffron(a pinch) -
Cuisine Tamil
Prep Time 1 hours
Servings
people
Ingredients
  • White pumpkin / poosanikai - 2 cups
  • Sugar - 3/4 cups
  • Ghee - 4 tbsp
  • Cashew nuts - 6 nos
  • Raisin - 6 nos
  • Cardamom powder(a pinch) -
  • Pacha Karakorum(Borneo(camphor) - a pinch, Borneo) -
  • Saffron(a pinch) -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Take out the skin and the seeds from the pumpkin. Grate the flesh of the pumpkin in a small grater
  2. In maslin cloth put pumpkin squeezes excess of pumpkin now keep it aside in bowl
  3. In pan add that excess water of pumpkin , after boils water
  4. Add pumpkin into the pan stir it well and cook for few min to come soft .
  5. Cook in low flame and add saffron stir ir well until colour change
  6. Add sugar and stir well syrup disappear
  7. Add cardamom and Pacha kapooram powder mix it
  8. Now add ghee and stir continuously till you get a glossy texture
  9. Cook for few more minutes to get it into halwa consistency and the mixture leaves the sides of the pan.
  10. In a pan add little ghee add raisin and cashew and fry the cashew nuts till golden brown.and mix with halwa
  11. Finally glazy texture of yummy halwa is ready to serve
Share this Recipe

Related Posts

Leave a Comment