Vellai Poosanikai Halwa / White-colored Pumpkin Halwa is an extremely traditional sweet offered at South Indian weddings. We usually start the marriage feast having a sweet. Its a divine moment whenever a hot scoop of the Poosanikai Halwa is offered on the blueberry leaf. Poosanikai Halwa is my in history favorite. In a wedding lunch after i was at college, I told my mother which i want exactly the same Poosanikai Halwa in my wedding. She dint say anything in those days. Some time passed. Many weddings and lots of Poosanikai Halwa’s later, my Poosanikai Halwa time came. When my parents were finalizing recption menus in my wedding, I requested with this Poosanikai Halwa to be included to recption menus. This Poosanikai Halwa is near to me and warm to my stomach. For me personally, it must be offered hot. The nice and cozy Poosanikai Halwa, the pumpkin having a textural feel within the mouth, the golden yellow color, the melting ghee&....also may i need. Lets get this to awesome wedding Poosanikai Halwa.
That’s us at our wedding. Which was a lengthy time back.
It's usually better to get a pumpkin that’s aged well. Select a pumpkin that’s just a little big and it is greater than 6 kilograms. We'll need about 1 kg of pumpkin with this recipe.
Cut the pumpkin into small pieces and take away the seeds and also the innards from the pumpkin completely.
We have to take away the skin too. Take away the eco-friendly skin completely. Your skin is bitter. Would you like to take it off off completely.
Grate the pumpkin utilizing a vegetable peeler. Pumpkin provides extensive water content. Squeeze the grated pumpkin on the muslin cloth to get rid of all of the water. Put aside.
Heat a pan on medium flame and add some pumpkin. The Fir kg of pumpkin at the start has turned into a mere 300 grams now.
Include a mug of the strained pumpkin liquid and prepare the pumpkin on medium flame until dry.
Once the pumpkin is cooking, soak a large pinch of saffron in two a mug of pumpkin liquid. Put aside. Grind 2 cardamom pods on the mortar and pestle to some smooth powder. Take away the outer skin from the cardamom before grinding.
Include the saffron water and also the sugar. Include the damaged cashewnuts. Include a pinch of salt. Prepare the halwa on medium flame for 7-8 minutes.
Once the Poosanikai Halwa begins to bubble around the sides, include 2 tablespoon of ghee. Prepare for an additional 3-4 minutes on medium flame. Include a large pinch from the ground cardamom powder.
The Poosanikai Halwa is completed once the ghee streaks begins to appear on the top.
Serve Poosanikai Halwa hot.
Khasi Halwa - Vellai Poosanikai Halwa
- 1 Kg Pumpkin
- 200 grams Sugar
- a large pinch of saffron
- 2 cardamom
- a pinch of salt
- ¼ cup damaged cashewnuts
- two tablespoons Ghee
- Cut the pumpkin into small pieces and take away the seeds and also the innards. Take away the eco-friendly skin completely.
- Grate the pumpkin utilizing a vegetable peeler. Pumpkin provides extensive water content. Squeeze the grated pumpkin on the muslin cloth to get rid of all of the water. Put aside.
- Heat a pan on medium flame and add some pumpkin. The Fir kg of pumpkin at the start has turned into a mere 300 grams now. Include a mug of the strained pumpkin liquid and prepare the pumpkin on medium flame until dry.
- Once the pumpkin is cooking, soak a large pinch of saffron in two a mug of pumpkin liquid. Put aside. Grind 2 cardamom pods on the mortar and pestle to some smooth powder. Take away the outer skin from the cardamom before grinding.
- Include the saffron water and also the sugar. Include the damaged cashewnuts. Include a pinch of salt. Prepare the halwa on medium flame for 7-8 minutes.
- Once the halwa begins to bubble around the sides, include 2 tablespoon of ghee. Prepare for an additional 3-4 minutes on medium flame. Include a large pinch from the ground cardamom powder. The halwa is completed once the ghee streaks begins to appear on the top. Serve hot.