Vellai Poosanikai Halwa

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Preparation time
15 mins
Cooking time
1 mins
Difficulty
easy
Serves
3 people
Meal course
Snack
Posted by
Posted on
2 cup
White pumpkin
1 cup
Sugar
10 Nos
Cashew
3 Powdered
Cardamom
3 Tables spoon
ghee
1 pinch
Orange Food color (kesari color)
1 pinch
Edible camphor
Vellai Poosanikai Halwa
  1. 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 using milk. This is a very easy & quick recipe if you have fresh white pumpkin on hand -with few simple steps you can relish is super delicious halwa. Recently we had a get together at our place and I prepared this halwa for my guests, it turned out very tasty and they were all requesting for the recipe and hence sharing with all of you as to hwo to prepare this scrumptious halwa. This mouth watering halwa which is also called as “Kasi Halwa” is prepared with Winter melon / White Pumpkin / Ash Gourd / Donggua / Poosanikai and have no clue as to why its called kasi halwa, may be readers can help me with an explanation. My guess is that it taste so heavenly and probably named it Kasi Halwa!!
  2. I ‘ve used half of one small whole white pumpkin. Cut them into bog chunks as shown and grate.
  3. It will ooze a lot of juice which is ok. Keep grating until you finish it all.
  4. In a kadai add 1 tablespoon of ghee and fry the halved cashews till golden and keep aside.
  5. In the same pan add another tablespoon of ghee and start sauteing the grated pumpkin. Saute over low medium flame for 15 minutes or until the raw smell goes away. This is very important, do not rush, the pumpkin needs to cook fully before you add the sugar if not the halwa will taste bad.
  6. Once its cooked fully then add sugar and food color.
  7. As soon as you add the sugar, it will release a lot of water and the mixture will look watery. That is ok and keep stirring.
  8. Once the water evaporates, the halwa will thicken and the texture will look very shiny. The ghee will ooze and leave the sides.
  9. At this stage add the cardamom powder, edible camphor, fried cashews and the remaining ghee. Give a quick stir and switch off.
  10. White Pumpkin Halwa.

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