Kasi Halwa

Kasi Halwa 

Good Morning!

Kasi Halwa / Poosanikai halwa is a traditional sweet prepared for wedding menu in SouthIndia specially in Tamilnadu. 

Kasi Halwa is made with grated white Pumpkin, sugar, ghee.

Ingredients:

White Pumpkin- 1 cup

Sugar - 1/4 cup

Ghee- 3 tablespoons 

Cashew + melon seeds - 1 tablespoon

Cardamom powder- 1/2 tsp

Yellow food colour few drops

Method:

# Heat a pan add 1 tablespoon of ghee, add the grated Pumpkin and saute on medium flame. Make sure the water evaporates and it becomes completely dry. 

# Add sugar, food colour and cook on medium flame....it will become watery. 

Let it become a semi solid consistency...add Cardamom powder mix well and switch off the flame.

# Heat ghee in another pan fry cashews and melon seeds pour to the halwa. 

Make sure you do not over cook after adding sugar...as it may become  hard / crystallized.

Serve hot or cold.

Please do try and provide your comments.

Thank you!

Khasakhasa Coconut Payasam

Khasakasa Coconut Payasam 

Happy Aadi Pandigai to all!

A delicious, fuss free Payasam with khusakasa/ Poppy seeds coconut Payasam.... This is one of the aromatic, light delicious dessert from Karnataka.

  Ingredients:

Poppy seeds/ Kushakhasa - 3 tablespoons 

Coconut- 1/2 cup

Jaggery- 1 cup

Cardamon powder- 1 tsp

Cashews- 10-15 nos

Badam/ almonds- 5-6 nos

Ghee- 2 tsp

Milk - 1/2 cup

Method:

# Dry roast Poppy seeds slightly (don't burn them).

# In a mixer jar add almonds, cashews, roasted Poppy seeds and grind. Add water, grated coconut and grind to a smooth paste.

# Dissolve Jaggery and filter it to remove the impurities. 

# Boil Jaggery, add grinded paste and boil for 7-10 minutes on a slow flame. Mix well...check the consistency if it is too thick can add some water. 

# Add Cardamom powder mix well. Switch off the flame.

# Fry cashews and almonds in ghee and add to the Payasam.

# Add  boiled and cool milk to the Payasam and serve.

Pl. do try and provide your comments.

Thanks!