Kasi Halwa (Poosanikai Halwa) – Guest Post for Sujitha Ruban

Couple of days ago Sujitha asked me to guest post for her blog. I am excited to do a guest post in Sujitha Easy Cooking blog. Like her blog name suggests, her recipes are easy for beginners. I found a wide variety of healthy recipes, yummy snacks, mouthwatering sweets, interesting cakes/ cookies and many more in Sujitha’s page. With her simple steps and step by step pictures, she makes it easy to follow her recipes.

Sujitha’s view on Traditionally Modern Food

Vidya Srinivasan is dedicated food blogger, When i request the guest post, happily she agreed and sent a sweet traditional recipe she is the Writer and Editor of Traditionallymordenfood, at first i have no clues from the blog tittle, when i have a look at her page, found some traditional Recipes with Modern touch.. great inspiring name i felt from her page.. She had a good collection of baking recipes, very interesting to read her simple step by step  instruction, as like the sweet post, vidya is such a sweet person

Thanks a lot for the opportunity Sujitha:-)

Kasi Halwa:

Ingredients:

White pumpkin – 2 Cups

Brown Sugar – 1 cup (Adjust according to your sweetness)

Ghee – 1/4 cup

Cashew and raisin – to garnish

Cardamom powder – pinch

Orange food color – pinch

Saffron – 1/8 tsp

Salt – pinch

Method:

• Grate the pumpkin and squeeze the water from the pumpkin. Keep the water for cooking pumpkin

• Add ghee to the pan and sauté the cashew nuts and raisin till cashew nuts are golden brown. Keep them aside
• In the same pan add the pumpkin water and bring to boil. When you see bubbles, add the grated pumpkin and cook in a low flame. Cook the pumpkin in a low flame till it becomes soft
  Add sugar and saffron strands. Continue cooking in medium flame

• Add food color, salt and remaining ghee and continue cooking till you see glossy texture and halwa leave the sides. Add cashew nuts, raisins and cardamom powder and mix well. Halwa is ready to serve

My Notes:

• White sugar can be used instead of brown sugar
• If the pumpkin is so watery add 1 cup of pumpkin water to cook pumpkin and add remaining water if required
• Halwa can be stored in fridge for 3-4 days and in room temperature for a day

Do checkout Kasi Halwa recipe in http://www.sujithaeasycooking.com/2015/01/guest-post-by-vidya-srinivasan.html

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