• Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Raks Kitchen

  • Home
  • Recipe index
    • New recipe index
    • Old recipe index
  • HEALTHY COOKING
    • INDIAN OATS RECIPES
    • MILLET RECIPES
    • SALAD
    • SOUPS
    • SUNDAL RECIPES
  • LUNCH MENUS
    • Indo chinese
    • North Indian menu
    • South Indian menu
    • LUNCH PLANNER
    • Lunch box ideas
  • FESTIVAL RECIPES
    • Tamil New Year recipes
    • PONGAL RECIPES
    • VINAYAGAR CHATURTHI RECIPES
    • DIWALI SNACKS
    • INDIAN DIWALI SWEET RECIPES
    • KARTHIGAI DEEPAM RECIPES
    • Gokulashtami Date, Recipes, Guide
    • Navaratri sundal recipes, Navratri snacks
  • COLLECTIONS
    • Kuzhambu recipes
    • Paneer recipes
    • Baby corn recipes
    • Side dish for chapati
    • Side dish for idli dosa
  • Amazon Store
Home » HALWA RECIPES » Kasi Halwa recipe | Poosanikai halwa

Kasi Halwa recipe | Poosanikai halwa

November 5, 2015 by Raks Anand 19 Comments /

poosanikkai-halwa       
Kasi halwa or Poosanikai halwa is an easy halwa recipe made with white pumpkin, sugar and ghee as main ingredients. Very simple recipe with simple ingredients. I have tried only once before and have not tasted that much too. When I made a list for the recipes to try for this Diwali, this was also in my list. So got a pumpkin last weekend while grocery shopping. I needed a push to try this one as I had no mood to try this halwa some how. But thanks to my co-sis, she kept insisting me to post this and helped me through out making this halwa. Thank you dear🤗. When I finished making and tasted I wasn’t impressed but later it tasted really good. I just loved the texture a lot. Grating is the only job to do, otherwise really easy to prepare this recipe. I adapted the recipe from the cookbook I have and adjusted to suit my taste.
poosanikai-halwa-recipe

Check out the full video for poosanikai halwa:

Kasi halwa recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time:  15 Mins    |  Cook time: 20 mins     |  Serves: 4

Ingredients

White pumpkin, grated and squeezed gently – 2 cups


Sugar – 1 cup


Ghee – 2 tbsp


Cardamom – 1, powdered


Edible camphor (optional) – 1 mustard size


Saffron – 1 pinch


Method

  1. Remove the green skin part and soft part with seeds in the pumpkin. Grate it and squeeze gently to drain the excess water. You can save this if you are worried about the nutrient loss.
  2. 1-grate

  3. Heat a heavy bottomed pan and add a tsp of ghee. Fry the grated pumpkin well for 2 minutes.
  4. 2-grated

  5. Add 1/4 cup water or the squeezed water from pumpkin and cook covered until soft and tender. Mix and mash in between to ensure even cooking.
  6. 4-cook

  7. Add sugar and mix until it dissolves. Add saffron and continue cooking.
  8. 4-sugar

  9. Keep stirring over medium flame. Add ghee little by little while you stir.
  10. 5-add-ghee

  11. Once the halwa thickens, add edible camphor powdered and cardamom towards the end.
  12. 6-add-flavour

  13. When you stir, you will see few tiny white spots appearing in the halwa, when you turn it. This is the right stage to switch off the flame.
  14. 7-ready

  15. Lastly fry cashew nuts broken into two in ghee until golden and add to the halwa.

Notes

    • Let the whole process be done in medium flame. Especially after adding sugar.
    • Adding edible camphor and cardamom is to suppress the smell of pumpkin. So add generously.
    • Make sure you grate the pumpkin evenly otherwise will remain uncooked.
    • Adding sugar after the pumpkin gets cooked is must.If uncooked, after adding sugar it will never get cooked and becomes hard.

Not only glossy looking halwa, this halwa got a beautiful texture as well.
kasi-halwa-recipe

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)

Filed Under: HALWA RECIPES, INDIAN DIWALI SWEET RECIPES, SWEETS

Previous Post: « Kaju strawberry recipe | Diwali sweets recipe
Next Post: Onion murukku recipe | Diwali snack recipe »

Reader Interactions

Comments

  1. Krithika Balu

    November 5, 2015 at 1:30 am

    So temptating 🙂 beautiful colour with step by step instructions

    Reply
  2. Veena Theagarajan

    November 5, 2015 at 2:43 am

    nice tempting presentation.. looks yum!

    Reply
  3. Revathi Kaundinya

    November 5, 2015 at 5:57 am

    Luks very delicious n mouth watering 🙂 Thnx for the recipe 🙂 Can we add khova to this halwa as we usually do in preparing gaajar halwa??

    Reply
  4. Aksh

    November 6, 2015 at 1:05 am

    Just look at that glossy look of the halwa! Super delicious looking 🙂

    Reply
  5. Traditionally Modern Food

    November 6, 2015 at 3:58 am

    Looks glossy and delicious.. Yum yum

    Reply
  6. Raks anand

    November 7, 2015 at 3:07 am

    Yes you can try 🙂

    Reply
  7. Bp

    November 8, 2015 at 5:46 pm

    What is the Shelf life for the halwa? ? 3 – 4 days? Can we refrigerate it?

    Reply
  8. Bp

    November 8, 2015 at 5:46 pm

    What is the Shelf life for the halwa?? 3 -4 days. Can we refrigerate it?

    Reply
  9. Bp

    November 8, 2015 at 5:47 pm

    How long can we store ?? 3 to 4 days??

    Reply
  10. Shravani K

    November 11, 2015 at 9:55 am

    Kasi Halwa is a very new recipe for me adding camphor powder gives a very nice aroma 🙂 yummy halwa

    Reply
  11. Babooty

    November 17, 2015 at 2:09 am

    Good foto..then people will ask which camera
    Good food will ask which pan….
    My question same ..very good ceramic pan..which company?….
    i remember, in some of your old posts i used see a glass pan later came to know its a "vision make" and brought after that…

    Reply
  12. Raks anand

    November 17, 2015 at 2:14 am

    This is greenlife brand ceramic nonstick pan 🙂

    Reply
  13. Sushma

    May 3, 2016 at 12:26 pm

    Hi Raks,
    I'm a fan of your recipes. I look forward to your posts.

    Where did you buy edible camphor in Singapore?

    Thanks
    Sushma

    Reply
  14. Raks anand

    May 3, 2016 at 12:35 pm

    Mustafa, near where they keep hing 🙂

    Reply
  15. Krithika Balu

    July 29, 2016 at 11:37 pm

    This comment has been removed by the author.

    Reply
  16. Hema Sundar

    October 22, 2016 at 9:08 am

    Hi raks,
    I have tried this recipe with red pumpkin, couldn't achieve the consistency. Do u have any suggestions…

    Reply
  17. Raks anand

    October 22, 2016 at 9:12 am

    Sorry,I haven't tried with yellow. This one is white pumpkin. I guess you cant get the same effect with yellow ones as it is more startchy veggie

    Reply
  18. Raks anand

    September 28, 2017 at 10:19 am

    You can keep refrigerated for 4 days.

    Reply
  19. Unknown

    December 26, 2017 at 2:58 pm

    Making it first tym .. Thanks for sharing the recipee

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Me

Hi,
I am Rajeswari Vijayanand, cook, author, photographer behind Raks Kitchen.

Instagram

Read More…

Latest posts

  • Kamarkattu recipe, Kamarkat, Coconut Jaggery candy
  • Instant pot masala pasta, Indian style one pot pasta
  • Pepper cumin rice, milagu jeeraga sadam
  • Coconut milk sweet pongal, Instant pot pongal recipe
  • Hotel sambar, Instant pot hotel sambar

Browse older posts

logo

Browse by category

BY INGREDIENT

  • PANEER RECIPES
  • CARROT RECIPES
  • BEETROOT RECIPES
  • MILLET RECIPES

Top Posts & Pages

  • Aval payasam with sugar, aval paal payasam
  • Kamarkattu recipe, Kamarkat, Coconut Jaggery candy
  • Eggless doughnut recipe, Basic donut, soft & light
  • Adai recipe, How to make adai
  • Recipe index
  • Appam recipe without yeast, How to make appam
  • Medhu vadai, Ulundu vadai recipe - With video
  • Easy rasam recipe, How to make rasam
  • Indian lunch menu ideas
  • Strawberry cream recipe, fresh strawberry dessert

TOP CATEGORIES

  • TIFFIN SAMBAR RECIPES
  • BIRYANI RECIPES
  • PULAO RECIPES
  • DOSA RECIPES

IDIYAPPAM RECIPES

  • Chilli garlic vegetable idiyappam
  • Schezwan style idiyappam recipe
  • Masala tomato idiyappam, winning recipe by Sanjana Yugan
  • Lemon idiyappam recipe
  • Kothu idiyappam recipe | Masala idiyappam
  • Idiyappam varieties | Lemon, Dal, sweet (Breakfast menu–18)
  • Sweet idiyappam recipe (With coconut and Jaggery)
  • Stuffed idiyappam – Breakfast menu 7
  • Milagu jeeraga idiyappam recipe | Breakfast recipes
  • Puli idiyappam recipe | Variety idiyappam recipes
  • Thengai sevai recipe | Coconut sevai
  • Tomato sevai | Thakkali sevai recipe

PIZZA RECIPES

  • Stovetop pizza recipe, Tawa pizza
  • Pizza sandwich recipe | Easy kids lunch box ideas
  • Pizza dosa recipe | Kids snack recipes
  • Veggie thin crust pizza recipe
  • Spicy veggie pizza recipe | Homemade pizza with Zucchini topping
  • Paneer tikka pizza recipe| Indian flavored pizza
  • Bread pizza Bread cup pizza recipe
  • Homemade pizza recipe, how to make pizza

Footer

Connect with Us

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

Copyright © 2007 - 2019 Raks Kitchen, All rights reserved.
Privacy & Cookies