Yellow poosanikai halwa recipe pakistani

Kasi(Kashi) Halwa / Pumpkin Halwa - I chose to make this halwa during last diwali but in some way other sweets required priorities so considered to publish it before diwali atleast :) You may make this halwa both in ways without or with milk however i personally like the no milk version.Does anybody know why it's known as kasi halwa?

The very first time after i made I had been in a rush to bring along it to my pal place therefore the clicks didnt arrived at my expectation so managed to get again the following week to publish it here.This halwa is scrumptious and melt within the mouth texture, I added only little ghee so could make this guiltfree halwa anytime.

Preparation Time. ten mins Cooking. 20 mins Serves. 2
Recipe Category. Sweet Recipe Cuisine. South Indian

White-colored Pumpkin - 1 cup(grated)
Sugar - 3/4 cup
Cashews - 6 damaged
Food color - a pinch

Method:

1. Remove the outer skin of pumpkin and grate the interior fleshy part.Measure it and aside. Inside a pan give a teaspoon of ghee and roast the cashews till golden brown,put aside.Do not disacrd the juice measure, add it combined with the veggie.
   
2. Add 1/2 tablespoons of of ghee together with grated pumpkin and saute till raw smell leaves. It'll omit water alone so keep sauting, prepare covered till it turns soft. Adding sugar,food color mix well.When the water isnt sufficient for that veggie to obtain cooked adding 1/4 cup water.
   
3. Once pumpkin turns mushy and will get cooked well(it will likely be glossy and transparent), the following stage it'll form together like a mass and then leave the edges from the pan. At this time, add remaining ghee,roasted cashews, cardamom powder,edible camphor and provide a fast stir.Turn off and serve hot/warm.
   

My Notes:

• Dont increase the edible camphor than pointed out quantity because it will overpower the halwa.
• Make certain raw smell is totally nil and also the veggie is half cooked atleast only adding sugar.As after sugar is added the veggie won't get cooked well.
• Rather of food color, you may also add saffron strands.
• If you need a more greasy/more potent version for 1 cup you can include 5 tablespoons of of ghee.