Kasi Halwa Recipe | How to Make Kasi Halwa | Ash Gourd Halwa | Startup Cooking

KASI HALWA RECIPE | STARTUP COOKING

Kasi Halwa is a popular and a classic dessert recipe from the ancient kitchen of Udupi Krishna Temple. It is a traditional sweet of Karnataka and it is usually served at South Indian brahmin weddings.

Kasi halwa is golden colored, glistering appearance, studded with lots of cashews and raisins. It tastes extremely flavorful, heavenly delight and delicious in taste, and it is an interesting dessert recipe that you can prepare at home using simple ingredients like white pumpkin, ghee, sugar and saffron. 

Serve this dessert on special occasions such as anniversaries, birthday parties or diwali and leave everyone impressed! Follow my step by step photo recipe to prepare Kasi Halwa. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

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KASI HALWA VIDEO RECIPE

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RECIPE FOR KASI HALWA

Course         : Desserts

Cuisine        : Karnataka, Udupi, South Indian

Author         : Jayashree Karthik

Prep Time    : 15 Minutes

Cook Time  : 1 hour

Total            : 1 hour 15 Minutes

collection of snacks recipes

INGREDIENTS

• 1/4 tsp saffron

• 2 tbsp hot water

• 1/3 cup ghee 

• 1/4 cup cashews

• 1/4 cup raisins

• 3 cup White Pumpkin (grated)

• 1.5 Sugar

• 1/4 tsp Cardamom Powder

PROCEDURE

• soak saffron strands in 2 tbsp of hot water for 20-30 minutes

• take a small pumpkin, peel the skin, discard the seeds and grate the ash gourd (white pumpkin)

• don't squeeze out the water from the pumpkin, measure the grated pumpkin along with the pumpkin water and set aside

• heat a tsp of ghee in a pan and fry cashew nuts until golden brown and then remove from the pan and in the same pan, add another tsp of ghee and fry raisins until they puff up, remove from the pan and keep aside

• in the same pan, add grated white pumpkin along with pumpkin water

• saute and cook on low flame for 30-45 minutes, stir continuously until it changes color to pale yellow and the grated pumpkin becomes tender. In this stage pumpkin is completely cooked and water is absorbed thoroughly

• once the water is absorbed thoroughly add 1.5 cup sugar and soaked saffron strands water

• mix well until the sugar dissolves completely and now the mixture will become watery, no need to panic just keep stirring in medium flame

• cook for 5-8 minutes or until the sugar syrup thickens

• now add the rest of the ghee and mix well 

• keep stirring the pumpkin until the ghee is absorbed well into the halwa

• continue to cook for another 2-3 minutes until the halwa thickens and starts to leaves the sides of the pan

• when the halwa turns glossy texture, add fried cashew nuts, raisins and cardamom powder

• mix well and cook for another 1-2 minutes in low flame and then switch off the flame

• kasi halwa is ready

• serve hot or warm, taste delicious

NOTES

• adjust sugar level according to your taste buds
• add sugar after the pumpkin cooked well 
• if you don't have saffron strands replace with orange food color

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KASI HALWA WITH STEP BY 

STEP PHOTO RECIPE

soak saffron strands in hot water

fry cashew nuts and raisins a tsp of ghee

fry until the nuts turn golden brown and the raisins are puffed up

add grated white pumpkin along with pumpkin water into the pan

saute and cook on low flame

cook for 30-45 minutes in low flame

white pumpkin turns pale yellow and it becomes tender

add granulated sugar and soaked saffron strands

mix well and now the mixture turns watery

stir continuously and cook on low medium flame

cook until the sugar syrup thickens

add remaining ghee

mix well and cook for another 5-8 minutes

ghee is absorbed well into the halwa and the halwa starts to leave the sides of the pan

add fried cashew nuts, raisins and cardamom powder

mix well and cook for another 2-3 minutes

Halwa is ready

transfer into serving bowl and serve hot or warm

KASI HALWA