Kashi Halwa or pumpkin halwa is a standard sweet served along with breakfast in South Indian weddings. My mother cooks Tirunelveli wheat halwa very well and at my mothers side, halwa refers only to wheat halwa. Making wheat halwa in the traditional way is very elaborate and time consuming process. In my interpretation, it is cooking ghee and sugar in certain consistency using wheat as binding factor. The whole halwa is loaded with lot of sugar and ghee. Nevertheless, until last couple of years, wheat halwa used to be a definitive sweet at my house too.
I had a real sweet tooth and for me no meal is complete without sweet. But things changed significantly over last couple of years and I had reduced sweet in my diet considerably. I look for alternatives like pumpkin, carrot and beets for making halwa.
Here is the recipe for making Kashi halwa. You can cook pumpkin and sugar syrup parallel and reduce cooking time. Find below how you can do it.
Kashi Halwa / Pumpkin halwa
Recipe Cuisine: Indian |Recipe Category: sweet
Prep time: 10 min | Cook time: 20 min | Serves: 2
Pumpkin/Ash guard (Peeled and grated) – 1 cup
Sugar – ½ cup
Ghee – 1 tablespoon
Cashewnut – As per need
Kesari color – A small pinch
Raisins – As per need
- Grate the ashboard into fine stands. Actually if you see below, I had ground the ash guard using mixer into complete paste. I did this because my kids do not accept the texture. But I recommend you to grate it finely.
- Cook the ash guard in a kadai in medium flame stirring often. You should take care that guard is not burnt. Cook till raw smell goes off and water evaporates. For me it too about 10 min.
- In a kadai, add ½ tablespoon ghee and fry cashew till golden brown in low flame. Add the cashew along with ghee to the ash guard that is cooking.
- In the same kadai, add sugar. Add enough water to cover the sugar and bring to boil. Cook sugar till two string consistency (Meaning, if you drop a bit of sugar syrup in water it should form a flexible ball).
- Once water evaporates on the ash guard, add the sugar syrup to the cooking guard along with food color.
- Cook till halwa leaves edges. Switch off the flame. Once halwa cools down, add remaining ghee.
Stays good for 2 days when refrigerated.
- Ash guard should be a matured one. Tender ones leave more water and would take long time to cook. Finally the texture will also be very smooth.
- Grate and do halwa. It would give you very nice texture. My sons do not accept sweets that are grainy and hence I ground to paste. Ofcourse, it saves time to grind than manually grating.
- After you add sugar syrup, the mixture would splutter. Keep flame low and stir continuously.
- I had added only less sugar. You can increase sugar to ¾ cup depending on taste.
- It is very versatile. If you find sugar less, add the mixture back to kadai along with additional sugar and stir.
Related: Did you try chocolate layered burfi. Do try and share feedback with me.