Guest Post by Vidya Srinivasan
.. dedicated food blogger, When i request the guest post, happily she agreed and sent a sweet traditional recipe she is the Writer and Editor of Traditionallymordenfood
, atfirst i have no clues from the blog tittle, when i have a look at her page, found some traditional Recipes with Morden touch.. great inspiring name i felt from her page.. She had a good collection of baking recipes, very interesting to read her simple step by step instruction, as like the sweet post, vidya is such a sweet person, This blogging virtual family had lot and lot of funs and sharing, Happy to take a walk with this lovely bloggo journey, here you go with Vidya’s Poosanikai Halwa,
Couple of days ago my friend Sujitha asked me to guess post for her blog. I am excited to do a guest post in Sujitha Easy Cooking blog.Like her blog name suggests, her recipes are easy for beginners. I found a wide variety of healthy recipes, yummy snacks, mouthwatering sweets, interesting cakes/ cookies and many more in Sujitha’s page. With her simple steps and step by step pictures, she makes it easy to follow her recipes.
Thanks a lot Sujitha, for giving the opportunity to write a guest post for you.Before getting into the recipe, a small intro to my blog :-)I am Vidya, author of “Traditionally Modern Food” blog. I enjoy various Cuisines, and started trying my hand in preparing the food I loved. You can find a mix of vegetarian Indian and International recipes in my space. I have a Little one, so I prefer spending less time in kitchen, and most of my recipes reflect that. Snacks are something I cherish, but I get conscious of the calorie factor, so I also try to make traditional Indian snacks with minimal oil (Baking).
Presenting Kasi Halwa recipe for Sujitha Easy Cooking blog readers. Kasi Halwa is a traditional dish prepared with white pumpkin.
Kasi Halwa (White Pumpkin Halwa)
White pumpkin – 2 Cups
Brown Sugar – 1 cup (Adjust according to your sweetness)s
Ghee – 1/4 cup
Cashew and raisin – to garnish
Cardamom powder – pinch
Orange food color – pinch
Saffron – 1/8 tsp
Grate the pumpkin and squeeze the water from the pumpkin. Keep the water for cooking pumpkin
Add ghee to the pan and sauté the cashew nuts and raisin till cashew nuts are golden brown. Keep them aside
In the same pan add the pumpkin water and bring to boil. When you see bubbles, add the grated pumpkin and cook in a low flame. Cook the pumpkin in a low flame till it becomes soft
Add sugar and saffron strands. Continue cooking in medium flame. Add food color and remaining ghee and continue cooking till you see glossy texture and halwa leave the sides.
Add cashew nuts, raisins and cardamom powder and mix well. Halwa is ready to serve
- White sugar can be used instead of brown sugar
- If the pumpkin is so watery add 1 cup of pumpkin water to cook pumpkin and add remaining water if required
- Halwa can be stored in fridge for 3-4 days and in room temperature for a day
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