Kasi Halwa A delicious halwa with white pumpkin. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 29 Nov 2015 in Recipes Course New Update Main Ingredients White Pumpkin, Milk Cuisine Tamil Nadu Course Desserts Prep Time 16-20 minutes Cook time 41-50 minutes Serve 4 Taste Sweet Level of Cooking Moderate Others Veg Advertisment Ingredients list for Kasi Halwa 1 kilogram White Pumpkin 4 Milk 1 1/2 cups Sugar 1 cup Pure ghee 12 Cashewnuts a few strands Saffron (kesar) 1 cup Milk a pinch Edible camphor Method Advertisment Peel, wash, deseed and cut pumpkin into very small cubes. Grind cardamoms with one tablespoon sugar to a fine powder, sieve and keep aside. Heat two tablespoons of ghee and fry cashewnuts to golden brown and keep aside. Boil remaining sugar with three fourth cup water and make syrup of one-thread consistency. Heat four tablespoons of ghee and sauté the pumpkin cubes for a few minutes. Add saffron and milk. Simmer over low heat till the pumpkin is fully cooked and the milk is absorbed totally. Stir and mash the pumpkin lightly with a wooden spatula while cooking. Add the syrup slowly to the pulp and continue stirring and cooking. Add the remaining ghee little by little till it is completely absorbed. Sprinkle cardamom powder and camphor. Add the fried cashewnuts and continue cooking till the halwa starts leaving the sides of the vessel. Nutrition Info Calories 3206 Carbohydrates 412.4 Protein 23.1 Fat 162.4 #Milk #Sugar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article