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Kasi Halwa/Pumpkin Halwa : Indian Food & Cooking Recipes
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  Contributed By: Sadhana Padmanabhan
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Ingredients

Cooking Instructions

Pumpkin halwa or popularly called as Kasihalwa. This traditional sweet is served in every Tamil weddings. I tried thisdelicious halwa for this Diwali and It came out very well. I am sure you willalso would like to give a try.

Ingredients

Grated White Pumpkin                       2 cups
Sugar                                              1 ¼ cup
Ghee                                               3 tbsp.
Freshly crushed cardamom                 1 tbsp.
Orange color                                      a pinch
Cashews                                            1tbsp.
Raisins                                              1tbsp.
Edible camphor (Pachai Karpuram)        a pinch  

Method                          
  • Peel the white pumpkin skin and grate it. Iused my food processor for shredding which made the job easy and no mess.
  • Drain the excess water from the gratedpumpkin.
  • Microwave Cook the grated pumpkin for 10minutes.(If you don’t have microwave, use the idli cooker to steam cook).
  • Mash the vegetable easily once it iscooked.OR grind the pumpkin to a paste.
  • Heat 1 tbsp of ghee in the nonstick pan,and saute the pumpkin for 5 minutes until the water gets absorbed.
  • Heat a pan and add sugar with 1/4 cup ofwater. Let sugar dissolve and bring it to a boil. When the syrup startsthickening add ground vegetable and mix well.
  • Cook in medium flame for about 20 minkeeping the pan closed. Stir it after every 5 minutes
  • Mix the food color in a few drops of waterand add it to the pan and mix well.
  • Once the mixture becomes semisolid, addghee and crushed cardamom and  eatablecamphor stir it well.
  • When it starts leaving the sides of the panand becomes thick, remove from heat.
  • Fry the cahsews and raisins in ghee, untilgolden brown and add to the halwa.


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