40 mins
Kashi Halwa
Recipe by Mamtha Sunil Kumar
Kashi Halwa (which is also known as Pumpkin Halva), is the most scrumptious halwa which will melt the second you put it in your mouth. Kashi Halwa is usually made for special occasions like weddings and festivals and is an authentic Karnataka speciality sweet dish that is often made with Ash Gourd (also known as Winter melon in English) although for this recipe I have used white pumpkin.
Kansas Dry Rub Ribs 
Kedgeree Ingredients for Kashi Halwa
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
Currently displaying quantities in US Imperial Measurements
How to Cook Kashi Halwa
- Remove the skin of the pumpkin, deseed and grate it until you have the required quantity. In a thick bottomed pan, heat 2 tablespoons of the ghee and fry the cashew nuts until they are golden brown. Set aside.
- Fry the grated pumpkin without adding water (the moisture content in the pumpkin is more than enough to cook the entire recipe). Make sure the pumpkin gives off its moisture. This will take about 10 minutes. Meanwhile, boil the milk then add to the pumpkin, stirring all the time. After 2 minutes, add the remaining ghee and keep stirring.
- After a further 2 minutes (when all the contents have been well mixed) add the sugar and keep stirring until it dissolves. Add a few strands of saffron, the cardamom powder, edible camphor and fried cashews and cook until the ghee oozes out and floats on top. Leave the mixture over a low heat for about 5 to 8 minutes then transfer the halwa to a serving bowl and garnish with pistachios.
MAMTHA SUNIL KUMAR'S HOT TIP:
The pumpkin can be cooked in a microwave by placing it in a sandwich bag and adding 2 tablespoons of water. Cook on high for 6 minutes. (Do not add milk if cooking in a microwave).
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