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Kasi Halwa

posted 17 Nov 2012, 20:07 by Rajmi Arun   [ updated 29 Jun 2014, 21:20 ]
Many a times, before I started cooking, I have been thinking that Kasi Halwa is
something made at Kasi (Varanasi and sent here), but after I started cooking when I tried this sweet, it turned out wonderful and every one liked the taste very much. This method of Kasi halwa with milk is not crispy one and should be consumed fast and need to be stored in fridge for shelf life of 3 or 4 days. There is also a version of Kasi Halwa which can be made without milk which I will share soon. 

White Pumpkin - grated 2 cups
Ghee - 1 cup
Sugar - 1 1/2 cups
Cardomom Powder - 2 pinches
Cashew nuts - 12 broken and fried in a spoon of ghee
Milk - 1 cup

 Boil sugar with 3/4th cup of water and make sugar syrup of 1 thread consistency. Heat 2 to 4 tbspns of ghee in a hard bottom vessel and saute the grated pumpkin.   Add the milk to pumpkin and cook it in the milk till the pumpkin is soft. Mash it well in the milk while cooking. Add the sugar syrup to the pumpkin slowly constantly stirring. Add the remaining ghee slowly till it is absorbed completely. Keep cooking till the halwa leaves the sides of the vessel.  Remove from flame, add the cardamom powder and mix well. Decorate it with fried cashew nuts.