Kasi Halwa recipe

Ingredients

White pumpkin, grated and squeezed gently – 2 cups

Sugar – 1 cup

Ghee – 2 tbsp

Cardamom – 1, powdered

Edible camphor (optional) – 1 mustard size

Saffron – 1 pinch

Method

Remove the green skin part and soft part with seeds in the pumpkin. Grate it and squeeze gently to drain the excess water.

Heat a heavy bottomed pan and add a tsp of ghee. Fry the grated pumpkin well for 2 minutes.

Add 1/4 cup water or the squeezed water from pumpkin and cook covered until soft and tender. Mix and mash in between to ensure even cooking.

Add sugar and mix until it dissolves. Add saffron and continue cooking.

Keep stirring over medium flame. Add ghee little by little while you stir.

Once the halwa thickens, add edible camphor powdered and cardamom towards the end

When you stir, you will see few tiny white spots appearing in the halwa, when you turn it. This is the right stage to switch off the flame.

Lastly fry cashew nuts broken into two in ghee until golden and add to the halwa.

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#Dessert