Kashi Halwa | Yellow Pumpkin Halwa | Pumpkin pudding
The Kashi Halwa is easier to make and a perfect dish for those who are craving for food when they are fasting.
Ingredients for Kaddu Halwa
- 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
How to make Kaddu Halwa
Boil a ½ kg of full cream milk in a broader pan and cook while continuously stirring it on the low flame. Cook it until it reaches to its thicker consistency. Make sure that it doesn’t burn from the bottom. Stir and cook it on the high flame until it reaches to the consistency of Mawa.
Take a ½kg of ripening Kaddu, wash it, peel it and grate it. Grate it using a larger sized hole grater and grate it finely. Preheat a pan and add 2 tablespoons of clarified butter in it. Add the grated pumpkin to it and roast while continuously stirring it.
Cover and cook it on the low flame for 4 minutes. The pumpkin has become soft after 4 minutes. Cook the pumpkin more on the low flame for 10-12 minutes. Add a ½ cup of sugar to it and mix it. The milk has become thicker and it has come to the form of Mawa.
Increase the flame of pumpkin and add the cooked Mawa to it. Cook while stirring it on the high flame for a while. Add 1 to 2 tablespoons of finely chopped cashews, a ½ teaspoon of cardamom powder to it.
Cook the pudding while continuously stirring it. The pudding has cooked, remove the cooked pudding in a separate bowl and garnish it with chopped cashews, pistachios and almonds before serving. The less than an hour was utilized while cooking it.
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