Kasi Halwa

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

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

Nutrition Info