Kasi Halwa | White Pumpkin Halwa | சுலபமாக பூசணிக்காய் அல்வா செய்வது எப்படி ?

Kasi Halwa is a popular Halwa in Tamil Nadu made using white pumpkin (ash gourd). It's commonly served in Tamil Brahmin marriages. It's glossy, ghee dripping texture and very colorful (due to the color being added). Kasi Halwa is easy to prepare and very tasty.

Recipe link for Kasi Halwa - http://bit.ly/35r9L13
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INGREDIENTS
1 cup Ash gourd (Kumbalanga / Poosanikkai) grated
½ cup Sugar
2 tbsp Ghee
¼ tsp Cardamom Powder
1 pinch Saffron Threads We can use Food color instead
6-8 nos Cashews

INSTRUCTIONS
GRATING THE WHITE PUMPKIN (ASH GOURD)

Peel the white pumpkin and remove seeds. Start grating the pumpkin using vegetable scraper. Measure the grated pumpkin along with the pumpkin water. We don’t need to squeeze the water as we need it to cook the grated pumpkin before adding sugar.
FRYING THE CASHEWS

Heat a pan and add 1/2 teaspoon of ghee and add cashews and fry them till they turn golden brown color. Take the fried cashews aside
START MAKING THE HALWA

Lower the flame and add another teaspoon of ghee. Add grated pumpkin and saute them till the raw smell goes off. Cover the pan with a lid and cook the pumpkin till they become soft

Keep checking every few minutes to ensure that pumpkin has enough water to cook. Pumpkin usually have enough water by itself to cook. If its becoming dry then you can sprinkle water if required.

When the pumpkin is cooked, add sugar, kesar powder (Optional) and mix well. Adding sugar dilutes the mixture. No need to panic just keep stirring in medium flame

When the pumpkin turns glossy and starts to combine well, add cardamom and ghee and mix well and keep stirring till the ghee is absorbed well into the halwa

Finally add fried cashews and mix well and remove from flame

Serve the yummy Kasi Halwa (White Pumpkin Halwa) hot.