Kasi Halwa Recipe with Jaggery – Ash Gourd Jaggery Halwa Recipe

What is Poosanikai Jaggery Halwa?

Poosanikai Halwa is a South Indian sweet dish prepared with ash gourd or white pumpkin. The halwa is also known as Kasi Halwa or Boodida Gummadikaya Halwa. Traditionally, it is made with sugar but I have replaced it with jaggery to make it healthier. It doesn’t require many ingredients unlike other dessert recipes, you just need 5 ingredients to make this delicious halwa.

More Halwa Recipes like this:

• Vermicelli Pineapple Halwa
• Godhuma Rava Halwa
• Beetroot Halwa
• Sooji Gur Ka Halwa

Tips to make the best kasi halwa:

• Remove the green part of the ash gourd and seeds before you grate it.
• Do not discard the ash gourd water. Measure the water as well.
• Make sure the ash gourd is soft and cooked before adding the jaggery. Otherwise, it will remain uncooked.
• Do not cook the halwa on a high flame.
• Do not skip adding cardamom powder, it will give the wonderful flavor to the sweet.

Shelf life:

It can be stored at room temperature for a day. If you want to store it for a longer time, store it in the refrigerator for 3-4 days.

Serving Suggestions:

Serve hot, warm or cold as a dessert.

Few More Indian Sweet Recipes on the blog:

• Aval Payasam
• Tambittu Unde
• Semiya Payasam
• Chana Dal Kheer
• Rava Payasam
• Pala Munjalu

How to Make Kasi Halwa with Jaggery Recipe below:

Kasi Halwa Recipe with Jaggery

Hari Chandana Ponnaluri

How to make kasi halwa or poosanikai halwa with jaggery. A healthy twist to the traditional South Indian dessert recipe

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine South Indian

Servings 6

Calories 325 kcal

Ingredients

  

1x2x3x

• ▢ 3 cups Ash Gourd grated
• ▢ 1.5 cups Jaggery powdered
• ▢ 4 tbsp Ghee
• ▢ ¼ tsp Cardamom Powder
• ▢ 10 Cashews

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Instructions

 

• Wash, peel and grate the ash gourd and measure it. Don’t discard the juice measure.
• Heat 2 tablespoons of ghee in a pan and fry the cashews until light brown color. Take them out of the ghee and set aside.
• In the same pan, add the grated ash gourd and fry until the raw smell disappears.
• Reduce the flame.
• Cover the pan with a lid and let it cook until soft, glossy and transparent.
• Once it is cooked, add the powdered jaggery and mix.
• Keep stirring till it forms together as a mass and leaving the sides of the pan.
• Add remaining ghee, cardamom powder and roasted cashews to the cooked halwa and combine well.
• Cook for a minute and turn off the flame.
• Serve!

Notes

Make sure the ash gourd is completely cooked before adding the jaggery. Otherwise, it won't get cooked. 

Nutrition

Calories: 325kcalCarbohydrates: 54gProtein: 1gFat: 11gSaturated Fat: 6gCholesterol: 26mgSodium: 1mgPotassium: 17mgFiber: 1gSugar: 51gVitamin C: 1mgCalcium: 52mgIron: 2mg

Nutrition values are estimates only.

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