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Kasi Halwa


  • White Pumpkin – grated 2 cups
  • Sugar – 1 cup
  • Ghee – 4 to 5 tablespoons
  • Cardamom powder – ½ teaspoon
  • Cashew Nuts – 10 Nos
  • Saffron – a few strands
  • Kesar colour – a pinch
  • Edible camphor (Pachhai Karpooram) – a pinch


  1. Remove the skin and seeds from pumpkin and grate it. The gratings should be 2 cups.
  2. In a kadai add little ghee and fry the cashew nuts and keep aside.
  3. In the same kadai add one tablespoon ghee. Take out a handful of pumpkin gratings and squeeze out the water completely and add to the ghee.
  4. Add all the gratings after squeezing out the water completely. Fry till its water content is absorbed. Add sugar and stir well. Cook till it looks semi solid.
  5. Add ghee little by little stirring the halwa continuously.
  6. Add kesar colour, safron and mix well. When it leaves the sides of the vessel, add cardamom, camphor, fried cashew nuts and mix well. Remove from stove.

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