Kasi halwa / poosinikai halwa, tamil brahmin weddings breakfasts definitely carries this sweet. It's not too sweet or oily thats the best part of kasi halwa. Usually food color is added to this sweet dish, but i kept it color free. This is one easy to make sweet at given last moment since no milk business is involved or deep frying is done its an welcome in all occasions especially for breakfasts. Traditionally at my house for Diwali, breakfasts consist of Idli, Arachu vitta sambar, kasi halwa, diwali mixture, diwali legiyam and filter coffee. This combo tastes so heavenly.
Ingredients:
Yellow pumpkin - 2 cups, grated, water squeezed out
Sugar - 1/2 cup
Ghee - 2 tbsp
Cardamom essence / powder - drop / pinch
Edible camphor - pinch, crushed
Cashew, dried grapes - 2 tbsp
Saffron - few strands
Yellow pumpkin - 2 cups, grated, water squeezed out
Sugar - 1/2 cup
Ghee - 2 tbsp
Cardamom essence / powder - drop / pinch
Edible camphor - pinch, crushed
Cashew, dried grapes - 2 tbsp
Saffron - few strands
Method:
Heat ghee in a pan roast cashews, dry grapes and set aside. In the same pan add grated pumpkin toss for a minute.
Heat ghee in a pan roast cashews, dry grapes and set aside. In the same pan add grated pumpkin toss for a minute.
Add half cup water, cover and cook till the pumpkin softens.
Add sugar turn to low / medium heat and allow the mixture to thicken approx 10 minutes.
Also one more tablespoon of ghee can be added when the mixture starts to thicken. Add roasted nuts, cardamom powder, crushed edible camphor mix well.
Once the mixture leaves the sides, add saffron strands, switch off the heat and transfer to a bowl.
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