Kasi Halwa

KASI HALWA
(White Pumpkin Halwa)

Hi all..

I seriously dont even have a slightest idea of why this dish is called KASI HALWA than calling it as Pumpkin Halwa..

Anyways this sweet is prepared traditionally and over years at home for all occassions and this is how Granny prepares and we just droll for this halwa and within minutes its done!

Iam gonna tell you a about something which Granny used to follow while she prepares this halwa. She doenst use any khova but what she does is different. 4 - 5 days before preparing this Halwa (if thats preplanned), then she starts boiling milk in a pan. When the milk a little thickened she just uses the milk and keeps the cream part along with the pan. She reboils a new set of milk in the same vessel and that goes on for 4 - 5 days and what we get is a thick cream version. She blends that cream in the mixer grinder along with some milk until its thick and sets that aside while she prepares this dish..

So this is what I did.. I used the same milk pan for two days.. But the taste was terrific and awesome .. Great.. no words to explain!!!!!!!

Ingredients:

white pumpkin - 1/2 kg

sugar - 1/2 cup + a handful

cashews - 10 - 15

rasins - 2 -3 tsp

ghee - 2 tbsp

cardamom - 5

Milk - 2 cups

cream (what I made) - 1/2 cup

green colour - 1 pinch

Method:

- remove the seeds and the skin of the pumpkin. Wash and grate the pumpkin

- squeeze out all the water

- in a pan add 2 tsp of ghee

- to that add the cashews and raisins and fry till they turn golden brown

- to that now add the grated pumpkin

- fry and then add milk, cream and sugar and allow that to boil

- add the colour and now cook until 90% of all the moisture is absorbed

- now break open the cardamom and remove teh seeds

- add the seeds and the cardamom skin along with the remaining ghee and fry

- when the mixture thickens and leaves the sides of the pan , remove

- serve hot or cold.. what ever its just an amazing dish!!!