Poosanikai Halwa | Ash Gourd Pudding
Poosanikai halwa also known as Kasi halwa is a traditional south Indian sweet dish recipe made with ash gourd, ghee, sugar, cardamom and saffron.
Servings: 3 small bowls
Calories: 352.38kcal
Ingredients
- 3 to 4 tablespoons ghee
- 10 to 12 whole cashews split
- 2 to 3 cups ash gourd grated
- ¾ cup sugar
- ¼ teaspoon cardamom powder
- 1 pinch turmeric powder for colour
- 1 pinch saffron strands crushed
- water if required
Instructions
- Heat some of the ghee in a non-stick kadai or saucepan over medium flame.3 to 4 tablespoons ghee
- Fry the cashews until they turn golden brown, remove and keep aside for later.10 to 12 whole cashews
- Add the grated ash gourd and continue sautéing until all the water evaporates, and is cooked through. Please note that this step requires time, so it's advisable not to rush by increasing the heat. However, if you notice that the mixture is drying up before getting cooked, feel free to add a bit of water. It's important to refrain from adding sugar until you have complete certainty that the grated ash gourd has been fully cooked. You can do taste test by sampling a small portion.2 to 3 cups ash gourd
- Stir in the sugar, cardamom powder, turmeric powder (if using) and a few saffron strands. Keep stirring until all the sugar melts and the halwa thickens. Add any remaining ghee. You may add more ghee if you find it dry. Taste and add more sugar if required.¾ cup sugar, ¼ teaspoon cardamom powder, 1 pinch turmeric powder, 1 pinch saffron strands, water
- Continue stirring the halwa on low to medium flame until it starts to leave the sides of the pan.
- Stir in the fried cashews and transfer to the serving bowl. Serve warm or cold.
Nutrition
Calories: 352.38kcal | Carbohydrates: 53.7g | Protein: 1.43g | Fat: 15.23g
