How to make Kasi Halwa -

A delicious halwa with white pumpkin.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : White Pumpkin (सफेद कद्दू ), Milk (दूध)

Cuisine : Tamil Nadu

Course : Desserts

Kasi Halwa

Kasi Halwa Recipe Card


The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 16-20 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Kasi Halwa Recipe

  • White Pumpkin 1 kilogram

  • Milk 4

  • Sugar 1 1/2 cups

  • Pure ghee 1 cup

  • Cashewnuts 12

  • Saffron (kesar) a few strands

  • Milk 1 cup

  • Edible camphor a pinch


Step 1

Peel, wash, deseed and cut pumpkin into very small cubes. Grind cardamoms with one tablespoon sugar to a fine powder, sieve and keep aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Sprinkle cardamom powder and camphor. Add the fried cashewnuts and continue cooking till the halwa starts leaving the sides of the vessel.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.