KASI HALWA RECIPE – Vellai Poosanikai Halwa – how to make pumpkin halwa

White Pumpkin Halwa or Kasi Halwa is a sweet usually made during festivals and  special occasions. This recipe is very traditional and is prepared using vellai poosanikai also called as kalyana poosanikai, mostly all wedding & engagements ceremonies will have this on the menu. I’ve already shared a version using milk / khoa, this one also similar but without using milk. This is a very easy & quick recipe if you have fresh white pumpkin on hand -with few simple steps you can relish is super delicious halwa. Recently we had a get together at our place and I prepared this halwa for my guests, it turned out very tasty and they were all requesting for the recipe and hence sharing with all of you as to hwo to prepare this scrumptious halwa. This mouth watering halwa which is also called as “Kasi Halwa”  is prepared with Winter melon / White Pumpkin / Ash Gourd / Donggua / Poosanikai and have no clue as to why its called kasi halwa, may be readers can help me with an explanation. My guess is that it taste so heavenly and probably named it Kasi Halwa!!

Kasi Halwa / Ash Gourd Halwa / Vellai Poosanikai Halwa / Winter Melon / Donggua / Pooshankkai Halwa / Boodida Gummaikaya Halwa /   காசி அல்வா /  பூசணிக்காய் அல்வா / Ven Poosani Halwa / Kalyana Poosanikai Halwa / How to make kasi halwa? / Vellai poosanikai halwa recipe

I ‘ve used half of one small whole white pumpkin. Cut them into bog chunks as shown and grate.

It will ooze a lot of juice which is ok. Keep grating until you finish it all.

Now using strainer squeeze the juice out and reserve the pulp for the halwa. (Just lightly squeeze, a little juice with pulp is ok)

In a kadai add 1 tablespoon of ghee and fry the halved cashews till golden and keep aside.

In the same pan add another tablespoon of ghee and start sauteing the grated pumpkin. Saute over low medium flame for 15 minutes or until the raw smell goes away. This is very important, do not rush, the pumpkin needs to cook fully before you add the sugar if not the halwa will taste bad.

Once its cooked fully then add sugar and food color.

As soon as you add the sugar, it will release a lot of water and the mixture will look watery. That is ok and keep stirring.

Once the water evaporates, the halwa will thicken and the texture will look very shiny. The ghee will ooze and leave the sides.

At this stage add the cardamom powder, edible camphor, fried cashews and the remaining ghee. Give a quick stir and switch off.

Serve warm or cold. Check out my other version of kasi /pumpkin halwa using milk KASI HALWA -using milk

Notes

• Yields about  2 cups of halwa approx.
• Pumpkin drastically reduces in portion so make sure you use the above portion of sugar for the squeezed out pumpkin pulp. Also make sure the pumpkin gets fully cooked before adding sugar.
• Adding edible camphor is optional, it has a very strong smell so do not add more.
• I’ve added one cup sugar as I have sweet tooth, you can adjust to your preference. (3/4 cup should be fine too)
• Adding 3 tablespoon ghee is a must for this recipe or its going to be just taste like pumpkin jam. You may add more if you prefer to make even richer.
• Food color is for presentation purpose, if you are more concernred then add saffron strands. (Adding more saffron may alter the taste a bit, so just use few strands)
• Serve immediately or refrigerate for 3 days. When you take out from the fridge, the halwa must be very condensed with crystalized sugar and frozen ghee on top. So just place them in bowl filled with hot water to warm it up or microwave for 15 seconds and then serve.