Kasi Halwa | Poosanikai halwa

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Kasi halwa

Kasi Halwa, also known as Ash Gourd Halwa or Poosanikai Halwa, is a popular South Indian dessert that originated in Tamil Nadu. It is a sweet dish made from ash gourd (also known as winter melon or white pumpkin.Kasi Halwa is a beloved South Indian dessert made from white pumpkin (ash gourd), ghee, and sugar. Known for its glossy texture and vibrant orange hue, this melt-in-your-mouth halwa is a staple at weddings and festivals like Diwali. With just a few ingredients and a bit of patience, you can recreate this traditional treat at home.

Tamil Brahmin wedding halwa

Kasi Halwa is a popular sweet served during festivals, weddings, and other special occasions in South India. It is enjoyed both warm and cold, making it a delightful treat for those with a sweet tooth

Should I grate or fine chop?

Grating is the traditional way to make poosanika halwa. To save time, I have used an electric chopper. Fine even chopping helps for a faster cooker and smooth halwa. 

Can I skip squeezing pumpkin water?

No, don't skip this step. If you directly cook pumpkin, it might take a long time for the raw smell to go off, and also pumpkin to cook. Follow the recipe for the best kasi halwa.

Glossy texture Halwa

To get a perfect glossy halwa, we need to follow the cooking process. Use a heavy-bottomed pan

Should I always serve the halwa hot?

We have added a lot of ghee for halwa so that as the halwa cools down, the ghee would solidify and may turn hard. It is always recommended to warm the halwa before serving for the perfect texture.

Can I add food coloring to my halwa?

Yes, you can add orange or red food coloring to the Halwa. I have used saffron. I have to skip food color.

Can I reduce ghee?

Yes, but taste and texture might vary.

Shelf Life of Kasi Halwa

Best to consume homemade white pumpkin halwa in 2-3 days.

Indian sweet recipes in TMF

Halwa

Diwali special sweets

How to make kasi halwa with step-by-step pictures 

kasi halwa

tamil brahmin wedding special halwa

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Ingredients

• 1 portion white pumpkin
• ½ cup sugar
• ¼ cup ghee
• Pinch of saffron
• ⅛ teaspoon cardamom powder
• Small
• Piece of edible camphor
• 5 cashews

Instructions

• Grate the pumpkin or use an electric chopper
• Place a plate and add the pumpkin to a colander. Squeeze the pumpkin water. Keep the water for cooking the pumpkin
• Add ghee to the pan and heat
• sauté the cashews till they turn golden brown. Transfer and keep aside
• In the same pan, add the pumpkin; quickly mix
• Furthermore, add ghee; mix well and saute till the raw smell goes off and slightly changes color
• Boil the pumpkin water and add
• Cook the pumpkin on low - medium flame till it becomes soft
• Add ghee; mix well
• Furthermore, add sugar and saffron strands; mix well

Video

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Notes

1. You can use orange food color or your food color of choice or make it plain without adding color
2. Adjust the sugar according to your taste
3. If you reduce ghee, taste might vary

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