I had this halwa first time in my cousin's wedding reception and the color was so attractive(greenish orange)with lots of nuts and ghee. I was not familiar with that look and feel,with lot of confusions I had the first bite it tasted delicious and I could make out it is a halwa and not able to find out exactly with what it was made.Finally I came to know it is Poosanikkai Halwa and got the recipe from the chef.I was amazed a bland and watery vegetable turned into such a delicious and excellent halwa.It is easier to make with less ingredients.
|Food color(orange and green)||a pinch|
Peel the skin and grate the white pumpkin with the grater.Heat a tbs of ghee in a pan and saute the grated white pumpkin for a minute and cover it with the lid to cook for a while.Put the cooked one in the mixie jar and grind it to a smooth paste.
Heat the pan with a tablespoon of ghee, add the ground paste and sugar till the sugar melts.Now add in the colors and the remaining ghee.
Stir it continously till the halwa leaves the sides of the pan.Turn off the stove, add the cardamom powder and fried cashews,mix it well.
Kasi halwa is ready to enjoy.We had it along with a scoop of ice cream.
- Grinding Part is purely optional
- Edible camphor or Saffron can be added for extra flavor.
- The original recipe had lot of melon seeds in it.
- Since its a watery vegetable,the yield will be less.
- Chayote(chow chow)halwa can be made in the same way.
Sending this to Celebrate Sweets September 2011 sweets/desserts with fruits and vegetables hosted by Raks kitchen,started by Nivedita's Kitchen.