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Kashi Halwa | Yellow Pumpkin Halwa

Kashi Halwa | कद्दू हलवा – नवरात्रि व्रत के लिये । Yellow Pumpkin Halwa

 

Kashi Halwa is a recipe which is perfect to eat while fasting. It is mostly made on those days when a person is fasting because of a reason and wants to eat something scrumptious. It is made up of ripened pumpkin which has its own delicious flavour.

Here is a step by step easy recipe with pictures to make Kashi Halwa. It can be preserved and cook easily. Cooking it is a simpler process and doesn’t require a lot of effort.

Direction:

Getting Ready:

Wash, peel and chop ½ kg of pumpkin.

Boil a litre of full cream milk in a pan.

In the meantime, grate the yellow pumpkin. Grate it using the larger sized hole and grate it finely.

Stir the milk in the intervals while cooking it on high flame.

Add 2 tbsp of clarified in another pan and add the grated pumpkin to it.

Roast the pumpkin for 2 minutes on low flame.

Cover and cook it on the low flame for 4 minutes. The pumpkin will become soft after 4 minutes.

Turn the flame to low of milk and cook the pumpkin on low flame for 10-12 minutes.

Add a ½ cup of sugar to the pumpkin and mix it.

Cook while continuously stirring it.

The milk has become thicker and it has come to the formation of Mawa.

Increase the flame of pumpkin and add the cooked Mawa to it.

Stir and cook it on high flame for a while.

Add 1 to 2 tbsp of finely chopped cashews, a ½ tsp of cardamom powder to it.

Stir and cook the pudding for a minute.

Remove the cooked pudding in a separate bowl and garnish it with chopped cashews, pistachios, almonds before serving it.

Less than an hour was acquired while cooking it. The yellow pumpkin pudding is ready to be served.


Kashi Halwa | Yellow Pumpkin Halwa
Author: 
Recipe type: Dessert
Cuisine: Indian
 
Kashi Halwa is a recipe which is perfect to eat while fasting. It is mostly made on those days when a person is fasting because of a reason and wants to eat something scrumptious. It is made up of ripened pumpkin which has its own delicious flavour.
Ingredients
  • Yellow Kaddu - 500 gms
  • Sugar - ½ cup (125 gms)
  • Ghee - 2 to 3 tbsp
  • Full cream milk - ½ litre
  • Cashew - 1 to 2 tbsp (chopped)
  • Pistachios - 10 to 12 (chopped)
  • Cardamoms - ½ Tsp
Instructions
  1. - Take ½ kg of yellow Kaddu, wash it, peel it and chop it.
  2. - Boil a ½ litre of full cream milk in a pan.
  3. - In the meantime, grate the yellow Kaddu.
  4. - Grate it using the larger sized hole and grate it finely.
  5. - Cook the milk until it becomes thick in its consistency.
  6. - Stir the milk in the intervals while cooking it on the high flame.
  7. - Add 2 tablespoon of Ghee in another pan and add the grated Kaddu to it.
  8. - Roast the Kaddu for 2 minutes on the low flame.
  9. - Cover and cook it on the low flame for 4 minutes.
  10. - The pumpkin will become soft after 4 minutes.
  11. - On the other hand, do not forget stirring the milk.
  12. - Turn the flame to low of milk and cook the pumpkin on low flame for 10-12 minutes.
  13. - Add a ½ cup of sugar in the Kaddu and mix it.
  14. - Cook it while continuously stirring it.
  15. - The milk has become thicker and it has come to the form of Mawa.
  16. - Increase the flame of pumpkin and add the cooked Mawa to it.
  17. - Stir and cook it on the high flame for a while.
  18. - Add 1 to 2 tablespoons of finely chopped cashews, a ½ teaspoon of cardamom powder to it.
  19. - Stir and cook the pudding for a minute.
  20. - Remove the cooked pudding in a separate bowl and garnish it with chopped cashews, pistachios and almonds before serving.
  21. - Less than an hour was acquired while cooking it.

 

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