Kasi Halwa is a melt in mouth sweet made by cooking ash gourd pulp with sugar & flavoured with nuts. Kasi Halwa is also called as Ash Gourd Halwa and could be made in large quantities quickly compared to the regular Halwa. Kasi Halwa Recipe is explained in this post with step by step pictures.
About Kasi Halwa
Kasi Halwa is made using white pumpkin , ghee and sugar as main ingredients. I made this halwa during last diwali but somehow other sweets took priorities so thought to post it before this diwali atleast.
The first time when I made I was in a hurry to pack it to my friend place so the clicks didn’t come to my expectation so made it again the next week to post it here. This halwa is delicious and melt in the mouth texture, I added only little ghee so can make this guiltfree halwa anytime. Kids will love it for sure!
Kasi Halwa Ingredients
- White Pumpkin : Make sure to remove the seeds part and grate only the soft part. Squeeze the juice / water content from pumpkin to get the perfect texture for kasi halwa.
- Sugar : Add sugar only after moong dal is cooked completely. Also make sure to keep stirring to avoid lumps after sugar is added.
- Ghee : Use pure fragrant ghee, homemade is best. But if you don’t have homemade buy good quality ghee. Always have little more than required.
- Color : The color is usually red or yellow. I have used saffron to get the yellow color. If you wish you can even use yellow food color.
This is so easy to make and can be made quickly only the cleaning part takes a bit of effort and time. Do try this delicious halwa and enjoy!
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📖 Recipe Card
Kasi Halwa Recipe
Ingredients
- 1 cup white pumpkin / ash gourd
- 1/2 cup sugar
- 3 tablespoon ghee
- 1 tablespoon cashews
- 1/8 teaspoon saffron
- 1/4 teaspoon cardamom powder
- a very tiny piece edible camphor
Instructions
- Remove the seeds part from ashgourd then remove the skin. Grate it using a grater.
- There will be lots of water content, Set aside. To a bowl place a strainer on that place a muslin cloth. Add grated ashgourd along with water.
- Tie the ends of the cloth and start squeezing. Squeeze completely and measure 1 cup, Set aside.
- Reserve the collected water. To a heavy bottomed kadai add 1 tablespoon ghee, add ashgourd.
- Saute for 3 mins in low flame. Then add saffron along with 3/4th of reserved water.Mix it well.
- Cook covered until the water content is almost reduced. By now saffron color must have blended well. Now open add sugar the mixture becomes goey.
- Cook until it becomes thick. Add cardamom powder and edible camphor (crush and add). Add 2 tablespoon ghee and add cashews and fry until golden. Add it to halwa.
- Cook until its nonsticky. In few mins the mixture when turned over a frothy whistish texture is seen.This is the correct stage so switch off. Kasi Halwa ready!
Notes
- Don’t add more edible camphor than mentioned quantity as it will overpower the halwa.
- Make sure raw smell is completely nil and also the veggie is cooked before you add sugar.
- Instead of food color, I added just saffron and it gave a beautiful color.
- Straining and adding gives a crunchy texture and its so good in taste so don’t skip that step.
- If it sticks add 1 tablespoon ghee more. It actually doesn’t demand much of ghee like other halwa, it comes together easily.
How to make Kasi Halwa
- Remove the seeds part from ashgourd then remove the skin. Grate it using a grater.
- There will be lots of water content,Set aside. To a bowl place a strainer on that place a muslin cloth. Add grated ashgourd along with water.
- Tie the ends of the cloth and start squeezing. Squeeze completely and measure 1 cup, Set aside.
- Reserve the collected water. To a heavy bottomed kadai add 1 tablespoon ghee, add ashgourd.
- Saute for 3 mins in low flame. Then add saffron along with 3/4th of reserved water. Mix it well.
- Cook covered until the water content is almost reduced. By now saffron color must have blended well. Now open add sugar the mixture becomes goey.
- Cook until it becomes thick. Add cardamom powder and edible camphor(crush and add). Add 2 tablespoon ghee and add cashews and fry until golden.Add it to halwa.
- Cook until its nonsticky.In few mins the mixture when turned overa frothy whistish texture is seen(we call it vella pookarathu) in tamil. This is the correct stage so switch off.
Cool down and store.
Expert Tips
- Don’t add more edible camphor than mentioned quantity as it will overpower the halwa.
- Make sure raw smell is completely nil and also the veggie is cooked before you add sugar.
- Instead of food color, I added just saffron and it gavea a beautiful color.
- Straining and adding gives a crunchy texture and its so good in taste so don’t skip that step.
- If it sticks add 1 tablespoon ghee more.It actually doesn’t demand much of ghee like other halwa, it comes together easily.
- Kadai / Pan : Use heavy bottomed kadai as its easy to stir and involves less sticking. I used my heavy bottomed traditional steel kadai.
FAQs
1.What is Kasi Halwa?
Kasi halwa is an Indian sweet prepared using white pumpkin , ghee and sugar as main ingredients. Like other halwa made using vegetables like carrot, lauki this halwa also tastes so delicious.
2.Why is it called Kasi Halwa?
As per the name Kasi halwa has nothing related to the holy town Kashi. Guess this name kasi halwa must have come from Kashi Phal which is the hindi name for white pumpkin or ashgourd.
Prathima Rao
wow sharmi…This looks too mouthwatering!!! Nice color & texture 🙂
Prathima Rao
Prats Corner
Uma Ramanujam
The colour is simply tempting Sharmi.. Badly craving for this.
RAKS KITCHEN
Looks so so tempting and perfect texture. Long time since i had. Loved the cliks a lot!
SriKrish Anirudh
Looks yummy…drooling..
SriKrish Anirudh
Looks yummy…
Lavi Raj
Look at the tempting colour and texture! send me a bowl dear!!
Ms.Chitchat
Wow, too tempting, very beautiful click. Perfect texture.
Veena Theagarajan
it has been a while since I had this.. Looks great
Torviewtoronto
looks wonderful
Laxmi
wow.. looks mouthwatering.. like its texture and color.. i once tried this with milk.. it was mushy.. i didnt get this perfect texture.. will try ur method sometime.. 🙂 wonderful clicks..
Jeyashrisuresh
One of my most fav sweet, love this a lot and feel like having this now. Perfect texture and clicks
Rumana Ambrin
This looks so tempting and yummy…
Hari Chandana P
Wowww… I love this halwa.. looks absolutely tempting and inviting.. beautiful snaps too 🙂
Manju
Hi Sharmi,
Thanks for this recipe. I have always seen this Halwa only in White colour, but urs definitely is the nicer version. Isnt this the same as Agra Petha?
One doubt – How long does it take for the raw smell of the Pumpkin to leave?
sudha
I tried this today and it came out well…tasted awesome. Thanks for the recipe:)
APARNARAJESHKUMAR
ITs famous in Kumbakonam side 🙂 my guess is " most of the marriage{brahmin} they prepare this halwa for kasi yatra , so it becomes kasi Halwa" not sure ! i wll ask amma and update u !
Ramya Krishnamurthy
yummy and colorful:)
Sangeetha
wow..u got the right texture n consistency…halwa come out so well n looks very delicious n tempting!
Sona S
delicious and tempting..
Helen Prabha
Wow….wonderful presentation & yummy halwa….:-)
Hema Maria
Looks mouth watering now i very eager to prepare!
Muthukaruppi Meyyappan
Hi sharmi
Yesterday i tried out your kasi halwa and Paneer kheer recipe..Both was a hit…Thank u
Muthukaruppi Meyyappan
Hi Sharmi
Yesterday i tried out your kasi halwa and Paneer kheer recipe…Both was a hit…Thanks a lot… Keep up the good work
kkiirrti
Looks yummy!
One name of pumpkin is Kashiphal. May be thats why it is called as Kasi halwa.
Ankur Sen Gupta
great looks
Karthik A
Thanks Sharmi for the recipe. I tried the same way as mentioned. It did come out very well. The taste was excellent. Thanks again.
bhuuns
Hi mam,
I tried this halwa today. It was so delicious. Our family enjoyed it. Thanks for the recipe.
Ramiya muthu krishnan
Hi.. I tried this halwa today and it became so hard and chewy.. its like javvu mittai now…. how to soften tis.. any idea… can i boil it along wit some milk??
SHARMILEE J
I think you have overcooked the halwa…tats y
Ramiya muthu krishnan
Hmm yes….
Any solution to turn it soft????
latha sreedhar
Can we do this with yellow pumpkin? And is edible camphor is a must ?
SHARMILEE J
I don't think yellow pumpkin will work for this recipe….Edible camphor is optional, you can add cardamom powder