Kasi Halwa

IMAGERY:

INGREDIENTS:

Pumpkin                 - 2 kg
Sugar                      - equal to the strained pumpkin extract
Cashews                 - few
Raisins                   - few
Ghee                      - 4 to 5 sp
Saffron                   - few strands
Refined Camphor  - a pinch
Salt                        - a pinch
Lemon wedge        - small piece
Elachi powder       - a pinch

PREPARATION:

• Grate the pumpkin and squeeze the water content by using a muslin cloth. Use ripe pumpkin so that we get the flesh more than the water.

•  Heat a wok and add the pumpkin water. Allow the extract to boil a little.

•  Now add the pumpkin extract with equal amount of sugar added. Its not necessary to add the entire pumpkin water. Use the pumpkin water as required.

•  Add saffron strands. I have used keasri color powder. Mix well so that the color is uniformly coated. squeeze the lemon wedge. This is to prevent the sugar from caramelizing. 

•  Add a pinch of salt. Adding pinch of salt gives rich taste to any sweet. Then add a pinch of elachi powder and finally add a pinch of refined camphor. Mix it well.

•  Heat ghee in a pan and add cashews and raisins. Temper the halwa with roasted cashews and raisins.

 Kasi Halwa Ready :-)

 So Delicious and tasty Kasi Halwa......