Kasi Halwa is to South India what Lauki Halwa | Dudhi Halwa is to North India. This super simple halwa is made with Ash Gourd or Winter Melon (known as Budida Gummadikaya in Telugu or Poosanikai in Tamil, and Petha in Hindi).
I have been meaning to make Kasi Halwa for the longest time but have been putting it off for one reason or the other. This week, when my father got 1 Kg of Ash Gourd this week, I got the perfect chance.
While Dudhi Halwa or Lauki Halwa is very popular in the West and North of India, in South India it is Kasi Halwa that rules the roost. It is easy to make and does not need a lot of time.
Many a time, you will see that Kasi Halwa is bright orange in colour because food colour added to it. I do not like to use food colour and so have used saffron.
Also try my recipes for Gajar Halwa, Apple Cinnamon Sheera, Pineapple Kesari, Rava Kesari, and Banana Sheera (Sapata).
Recipe for Kasi Halwa | Pethe ka Halwa | Kohlyacha Halwa
Kasi Halwa | Budida Gummadikaya or Poosinakai Halwa | Pethe ka Halwa
Equipment
- Heavy Bottomed Vessel
Ingredients
- 2 Cup Grated Ash Gourd, Poosanikai, Budida Gummidikaya (~600 gms) See Notes.
- 1 Cup Sugar
- 10-15 Strands Saffron
- 12 Cashews, Split in Halves
- 2 tsp Ghee
Instructions
- Soak in the saffron strands in 2 tbsp warm water.
- In a heavy bottomed vessel, over medium heat, melt the ghee.
- Now add the cashews and stir-fry till the pieces just start to change colour.
- Add the grated ash gourd along with any liquid that oozes out of it when it is grated.
- Over medium heat, stir-fry till the ash gourd softens and the liquid is absorbed.
- Add the soaked saffron and sugar, and mix well.
- Over medium heat, let the mix cook till the ash gourd absorbs all the water from the sugar.
- Turn off the heat and let the Kasi Halwa rest for a few minutes.
- Serve the Kasi Halwa warm or at room temperature.
Notes
How to Make Kasi Halwa | Gummidikaya Halwa | Poosanikai Halwa | Pethe ka Halwa | Kohlyacha Halwa
- Getting the Saffron Ready
- Soak in the saffron strands in 2 tbsp warm water. This helps release the aroma, flavour and colour of the saffron. Ensure that the water is just lukewarm and not hot as that can kill the flavour of saffron.
- Soak in the saffron strands in 2 tbsp warm water. This helps release the aroma, flavour and colour of the saffron. Ensure that the water is just lukewarm and not hot as that can kill the flavour of saffron.
- Making the Kasi Halwa
- In a heavy bottomed vessel, over medium heat, melt the ghee.
- Now add the cashews and stir-fry till the pieces just start to change colour.
- Next add the grated ash gourd along with any liquid that oozes out of it and mix well. Ash gourd or winter melon has a very high water content and the water will be released as you are grating the vegetable. Preserve this water as well and use it to cook the ash gourd.
- Over medium heat, stir-fry till the ash gourd softens and the liquid is absorbed.
- Add the soaked saffron and sugar, and mix well.
- Over medium heat, let the mix cook till the ash gourd absorbs all the water from the sugar. Be careful after adding the sugar. Cook just till the water released by the addition of sugar is absorbed and the halwa just slides off the spoon. If you overcook the halwa or then cook on a high flame, the sugar will crystalize.
- Turn off the heat.
- Serve warm or at room temperature.
Very different and delicious! Wow
looks tempting..
I have tasted this halwa in its natural white colour. This would be tastier with the saffron flavour. Very attractive!
I love this one, but I cheat. I great the pumpkin, add milk drain let it drain for about 5mnts, add in milk powder sugar powder as required, it is quite dry in this state, 3 whistles in the cooker thensaute it in ghee, this reduces the effort quite much. I do the same for carrot and beetroot halwa.
Looks too yummy Aruna:) it’s on my ‘ to do list’ now:)
Love this golden colored halwa and glazed finish…
I have never tasted white pumpkin. I always make yellow pumpkin halwa (pethay ka halwa). I wonder if they taste the same. Your does look very tempting!
The tastes of the two pumpkins are very different. Ash Gourd has a rather neutral taste (like bottle gourd).
I’ll put up another sweet made with Ash Gourd soon.
Aruna, I love how translucent this halwa looks. I have read how nutritious the ash gourd is, so this is a winner all around…..not to forget YUMMY! I am drooling looking at it!
Love it Aruna 🙂
How do you manage Aruna, to bring such complicated recipes with such an ease! Wow
Reblogged this on MAXIMUSOPTIMUSDOMINUS.
love this sweet….. it looks yum 🙂
I love kasi halwa.. Ur halwa s tempting me..looks inviting
I love it too….. I normally make it without the saffron also. Just plain with cardamom