Guest Post by Vidya Srinivasan-Poosanikai Halwa

Guest Post by Vidya Srinivasan-Poosanikai Halwa
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, 
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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


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Add ghee to the pan and sauté the cashew nuts and raisin till cashew nuts are golden brown. Keep them aside


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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


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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. 


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Add cashew nuts, raisins and cardamom powder and mix well. Halwa is ready to serve 
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My Notes:
  • 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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