Only few things to consider while making this halwa, first, depends on the texture of ash gourd/ white pumpkin, it takes more or less time to cook, so make sure that the pumpkin is well cooked before adding sugar into it. Second, this halwa tends to thicken with time, so make sure to switch off the flame when the halwa is slightly goey.
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Remove the outer skin of the cardamom before grinding. Add in the saffron water and the sugar. Add in the broken cashewnuts. Add in a pinch of salt. Cook the halwa on …
No need to panic just keep stirring in medium flame. When the pumpkin turns glossy and starts to combine well, add cardamom and ghee and mix well and keep stirring till …
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 …
Preparation. Soak saffron strands in a tsp of hot water and crush it slightly. Peel the cardamom pods and powder cardamom. Peel the skin, discard the seeds and grate ash gourd (white pumpkin). Squeeze out the water from the grated ash gourd using a soft cotton cloth. (I got 1 cup of squeezed out grated ash gourd).
In a wide based pan heat some ghee and add the pumpkin cubes. Saute for a minute and add saffron in the pan followed by milk. Mix all the ingredients together. Step 5. Now, let the pumpkin-milk mixture boil. Once the milk gets consumed by the pumpkin, mash the pumpkin. Now pour the sugar syrup in the pan and stir well.
cooked, add sugar and mix well. Keep stiring till the sugar dissolves, it will. get watery first and then it will start to boil and get thick. At that point add in. cardamom powder and ghee. Keep stiring, at one point the …
Kasi halwa/White pumpkin halwa is a popular south Indian sweet/halwa served in weddings mostly.wondering why the same not done regularly at home.when asked mom she told me that in weddings the cook throws away the water from the scrapped white pumpkin and makes halwa,but the original version i mean the way it is done at home is to retain the water …
Cook the pumpkin in a low flame till it becomes soft. Add sugar and saffron strands. Continue cooking in medium flame. Add food color, salt and remaining ghee and continue cooking till you see glossy texture and halwa leave the sides. Add cashew nuts, raisins and cardamom powder and mix well.
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Kasi Halwa ~ White Pumpkin Halwa. Ingredients Needed: Ash Gourd/ Poosinikai, grated - 6 cups Sugar - 1 cup Condensed Milk - 2 tbsp Cardamon a pinch Kesar Colour - a pinch Ghee - 2 -3 tbsp Cashews and Almonds - 1/4 cup. How to make the Kasi Halwa. Wash and peel the outer skin, and seeds. Using a grater that has big holes, grate the pumpkin.
Heat 1 tbsp of ghee in a kadai and roast the nuts. Take in a plate. Put the squeezed ash gourd and saute it for 3-4 minutes in medium flame. Now add the reserved ash gourd water and cook it in low flame by covering the …
First wash and peel the ash gourd. Then grate it finely over a plate or a bowl. Use a clean cotton towel or muslin cloth and squeeze out the excess liquid from the ash gourd completely. Keep the liquid separately and the dry pulp separately. For me, the liquid measured 1 ¼ Cups and dry pulp measured 1 Cup.
In this video we will see how to make Pumpkin halwa recipe in tamil. This Pumpkin halwa / Kaasi halwa has a wonderful taste and texture. White pumpkin / Ash
White Pumpkin Halwa or Kasi Halwa is a sweet usually made during festivals and special occasions. This recipe is very traditional and is prepared using vellai poosanikai also called as kalyana poosanikai, mostly all wedding & engagements ceremonies will have this on the menu. I’ve already shared a version using milk / khoa, this one also similar but without …
Close the pan with lid and wait for about 10 minutes until the pumpkin gets cooked. Once it is cooked add sugar and saffron strands. Once the color changes to a mild yellow,add the remaining ghee,roasted cashews and raisins. Mix everything well. Simmer the flame and wait for the halwa to get reduced.
#kasihalwarecipe #yellowpumpkinhalwarecipe #poosanikahalwa #yellowpumpkinsweet #halwarecipeKasi halwa/ yellow pumpkin halwa:-In this video we are going to s
Kasi halwa is made using white pumpkin and no milk is used. 1. There are 2 options to use pumpkin, choose one of them. Wash pumpkin, cut to half. a. Pressure cook halved pumpkin without peeling for one whistle by placing in a bowl inside the cooker. Once the pressure cools down, scoop off the pumpkin flesh and discard the skin.
Add in a pinch of salt. Cook the halwa on medium flame for 7-8 minutes. When the Poosanikai Halwa starts to bubble on the sides, add in 2 tablespoon of ghee. Cook for another 3-4 minutes on medium flame. Add in a big pinch of the ground cardamom powder. The Poosanikai Halwa is done when the ghee streaks starts to appear on top.
To begin with Pumpkin Halwa, heat 2 tablespoons ghee in a kadhai. When ghee gets heated, add the raisins. After the raisins puff, remove them from the kadhai and keep them on a separate plate. In the same kadhai, add the other chopped dry fruits and roast them. Keep them in the same plate where the raisins are kept.
Add ghee in the pan and let it be completely soaked by the pumpkin mixture. Add the fried cashews nuts along with sugar and cardamom powder in the pan and mix all the ingredients well. Cook until the halwa accumulates in the centre of the pan.